Chateau Maris Rose de Nymphe Emue 2017
Chateau Maris is the vision of Englishman Robert Eden, who emigrated to France over 20 years ago to pursue his dream of crafting wines that reflect, rather than mask the land on which the grapes are grown. Robert's approach to winemaking is based on the fundamental premise that wine is "grown", not "made".
To craft wines that reveal the true character of the land, Chateau Maris strictly adheres to biodynamics, which is in effect a supercharged system of organic farming. Similar to organic farming, biodynamics adopts a holistic approach that views the entire vineyard as a living system that is impacted by its surroundings. Biodynamics seeks to encourage vitality in the vineyard by introducing live matter into the soil through intensive composting. In addition, biodynamics places a strong emphasis on harnessing naturally occurring cycles.
Recognized for its concentrated and sultry reds made predominantly of Carignan, Grenache and Syrah, this western Languedoc appellation is also famous for the charming and delicate fortified Vin Doux Naturel called Muscat de St. Jean de Minervois. The dry rosé and white wines of Minervois are also worth seeking out.
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.