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Chateau Puech-Haut Tete de Belier Rose 2017

  • JD92
  • RP90
750ML / 0% ABV
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  • JD93
  • RP93
  • RP93
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Winemaker Notes

Made almost entirely from a direct pressing of Mourvedre, the Tête de Belier Rosé is in every way the elder sibling to the Prestige Rosé. Despite its pale color, this is a wine brimming with stone fruit flavors, minerality and a hint of garrigue and bay laurel. In some vintages, a small amount of Grenache is added to the final blend, in others it is left out. Like many of the wines from Bandol – the inspiration for this cuvée – the Tête de Beliercan ages well in bottle, but who would want to wait?

Critical Acclaim

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JD 92
Jeb Dunnuck
The 2017 Tête de Bélier Rosé is a richer, fuller effort made from 90% Mourvèdre and 10% Grenache. Spice, dried flowers, cherries, framboise and dried strawberry notes all flower to a layered, ripe, yet vibrant rosé that's a class act.
RP 90
Robert Parker's Wine Advocate
The 2017 Languedoc Saint Drezery Rose Tete de Belier is all Mourvèdre. A pale-hued rosé, its aromas and flavors are akin to those of white wine, hinting at pear, melon and peach. It's medium to full-bodied, with an attractively spicy, peppery finish.
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Chateau Puech-Haut

Chateau Puech-Haut

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Chateau Puech-Haut, France
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Chateau Puech-Haut has been on the critic’s radar for some time – which makes sense since the property has employed Michel Rolland, Claude Gros and now Philippe Cambie as consulting enologist. Visionary owner Gérard Bru spares no expense in his quest for excellence. Located quite close to Pic Saint-Loup, in Saint-Drézéry, Puech-Haut is near the far western border of the Rhône valley and benefits from both its proximity to the Mediterranean and the rugged, mountainous interior of France. There are slightly over 50 hectares planted with Grenache, Syrah, Mourvedre, Cinsault, Carignan, Viognier, Marsanne, Roussanne, Grenache Blanc and Carignan Blanc. The wines from Puech-Haut are rich and lush but also show the earthy and mineral character of the rocky clay-limestone soils of the region.

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Languedoc-Roussillon

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An extensive appellation producing a diverse selection of good-quality and value-priced wines, Languedoc-Roussillon is one of the world’s largest wine-producing region, spanning the Mediterranean coast from the Spanish border to Rhône. Languedoc forms the eastern half of the larger appellation, while Roussillon is in the west; the two actually have quite distinct personalities but are typically grouped together. Languedoc’s terrain is generally flat coastal plains, with a warm Mediterranean climate and a frequent risk of drought. Roussillon, on the other hand, is defined by the rugged Pyrenees mountains and near-constant sunshine.

Virtually every style of wine is made in this expansive region. Dry wines are often blends, and varietal choice is strongly influenced by the neighboring Rhône Valley. For reds and rosés, the primary grapes include Grenache, Syrah, Carignan, Cinsault, and Mourvèdre. White varieties include Grenache Blanc, Muscat, Ugni Blanc, Vermentino, Maccabéo, Clairette, Piquepoul and Bourbelenc.

International varieties are also planted in large numbers here, in particular Chardonnay, Sauvignon Blanc, Merlot and Cabernet Sauvignon. In Roussillon, excellent sweet wines are made from Muscat and Grenache in Rivesaltes, Banyuls and Maury. The key region for sparkling wines here is Limoux, where Blanquette de Limoux is believed to have been the first sparkling wine made in France, even before Champagne. Crémant de Limoux is produced in a more modern style.

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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.

STC222498_2017 Item# 421139