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Chateau Gabriel Rose 2015

Rosé from Cotes de Provence, Provence, France
    13% ABV
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    13% ABV

    Winemaker Notes

    Pale pink robe, aromatic nose with notes of vine peaches, fresh and structured mouth. Ideal accompaniment for grilled meats, marinated fish, courgette flower fritters.

    Blend: 40% Cinsault 40% Grenache 20% Syrah

    Critical Acclaim

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    Chateau Gabriel

    Chateau Gabriel

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    Chateau Gabriel, France - Other regions
    In 1836, the Sauron family acquired Domaine Siouvette, a 17th century Provencal manor house, located at the base of the Massif des Maures, 20 km from St. Tropez. Vines are cultivated on the farm long before the French Revolution by Carthusiam monks from the Chatreuse de la Verne. Surrounded by cork oak trees and heather, the estate spreads its 20 hectarts to the south and produces AOP Cotes de Provence wines of exceptional quality.
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    Cotes de Provence

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    Cotes de Provence is an extensive but valuable appellation that includes vineyards bordering the main Provence appellations and extending all the way east to the border of Italy. Its sites vary from subalpine hills, which receive the cooling effects of the mountains to the north, to the coastal St-Tropez, a warm Mediterranean wine-producing region.

    Here there is a new focus on quality rosé, as it defines four fifths of the region’s wines. Following in the rosé footsteps, a lot of new effort is going into the region’s red production. A new generation has turned its focus on high quality Grenache, Syrah, Cinsault and Carignan. Cotes de Provence white wines, which represent a miniscule part of the region as far as volume, are nonetheless worthy of consideration and can include any combination of Clairette, Semillon, Ugni Blanc and Vermentino.

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    Rosé Wine

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    Whether it’s playful and fun or savory and serious, most rosé today is not your grandmother’s White Zinfandel, though that category remains strong. Pink wine has recently become quite trendy, and this time around it’s commonly quite dry. It is produced throughout the world from a vast array of grape varieties, but the most successful sources are California, southern France (particularly Provence), and parts of Spain and Italy.

    Since the pigment in red wines comes from keeping fermenting juice in contact with the grape skins for an extended period, it follows that a pink wine can be made using just a brief period of skin contact—usually just a couple of days. The resulting color will depend on the grape variety and the winemaking style, ranging from pale salmon to deep magenta. These wines are typically fresh and fruity, fermented at cool temperatures in stainless steel to preserve the primary aromas and flavors. Most rosé, with a few notable exceptions, should be drunk rather young, within a few years of the vintage.

    TGI15210_2015 Item# 153824