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Chateau de la Selve Maguelonne Rose 2010

Rosé from Rhone, France
    0% ABV
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    4.0 2 Ratings
    0% ABV

    Winemaker Notes

    Pale salmon pink color with a deep shine. Delicate, aromatic and fruity nose, with red and white fruit aromas and a flowery note. It has a mineral body with a great freshness and an elegant delicacy.

    Blend: 50% Grenache, 30% Cinsault, 20% Syrah

    Critical Acclaim

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    Chateau de la Selve

    Chateau de la Selve

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    Chateau de la Selve, , France - Rhone
    Chateau de la Selve
    The Chateau de la Selve was a castle on the frontier of the Empire and then of the Kingdom of France. It then became the hunting lodge of the famous Dukes de Joyeuse, before being transformed into a farm after a few centuries. Built during the 13th century, it has the typical architecture of many of the castles of the Bas-Vivarais. Located on the banks of the Chassezac, the main Ardèche's tributary, it benefits from a unique and protected environment.

    In 1990, this magnificent house became the property of Jean-Régis and Magdeleine Chazallon. The Château thus became a family abode. Wine is grown with respect for the environment and the goal of letting the soil express itself. In this perspective, they are always looking for better areas for vines to grow and have adopted biodynamic principals.

    Known for bold reds, crisp whites, and distinctive sparkling and fortified wines, Spain has embraced international varieties and wine styles while continuing to place the primary emphasis upon its own native grapes. Though the country’s climate is diverse, it is generally warm to hot. In the center of the country lies a vast, dry plateau known as the Meseta Central, characterized by extremely hot summers and frequent drought. Because of its location on the Iberian Peninsula, many of Spain’s wine regions are located on or near the milder coast, either of the Bay of Biscay to the north, the Atlantic Ocean to the northwest, or the Mediterranean sea to the south and east. Each of these regions has its own unique soil, climate, and topography, as well as principal grape varieties.

    In the cool, damp northwest region of Galicia, refreshing white Albariño and Verdejo dominate, though elsewhere the most popular wines are generally red. Rioja is Spain’s best-known region, where earthy, age-worthy reds are made from Tempranillo and Garnacha (Grenache), as well as rich, nutty whites from Viura. Ribera del Duero produces opulent, fruity, top-quality wines from almost exclusively Tempranillo. Priorat, a sub-region of Catalonia, blends Garnacha with Cariñena (Carignan) to make bold, full-bodied wines with a hint of earthiness. Catalonia is also home to Cava, a sparkling wine made in the traditional method but from indigenous varieties. Sherry, Spain’s famous fortified wine, is produced in a wide range of styles from dry to lusciously sweet at the country’s southern tip in Jerez. Since the 1990s, international varieties like Cabernet Sauvignon, Merlot, and Sauvignon Blanc have been steadily increasing in importance in several regions.

    Other Red Blends

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    With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

    VCJ6107_10_2010 Item# 118283

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