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Flat front label of wine

Chateau Sainte Marguerite Grande Reserve Rose 2012

Rosé from Provence, France
    0% ABV
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    Winemaker Notes

    A soft and rather pale colored rosé with raspberry and copper colored undertones. The gradation is a more silvery colored shade. The wine is bright, crystal clear and unclouded. Visually, it presents a good concentration of matter. The first impression is rather reserved if not discrete. However, the beautiful elegance of this wine is still evident. With only a little time to breathe, the wine quickly opens up with hints of red fruits, such as redcurrants, raspberries and strawberries, and hints of freesia and rose which bring a delicate side to the whole. Finally, we find aromas of garrigue, liquorice and myrtle which bring character and freshness to the wine. Palate - From the attack on the palate, we instantly find the elegant and delicate qualities from its aroma. Additionally, we find fruity flavors, in particular flavors of redcurrants, which give the wine its tangy side. The flavors linger for an average amount of time on the palate and are carried by the freshness of its acidity and the flavours of English sweets which we find on the finish. A pleasantly strong wine.

    This wine is ideal from aperitif to dessert. This rosé wine will match with italian food, tomatoes, hot and spicy dishes.

    Critical Acclaim

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    Chateau Sainte Marguerite

    Chateau Sainte Marguerite

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    Chateau Sainte Marguerite, Provence, France
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    The Château Sainte Marguerite was created in 1929 on the base of an old farm house cultivated since Antiquity. André Chevillon is the founder of the winery, which was obtained in 1955 as a Cru Classé. This Cru Classé distinction officially recognizes the founders of the A.O.C. Côtes de Provence production area are ensuring a regularity of quality and authenticity.

    In 1977, Brigitte et Jean-Pierre Fayard acquired the Château Sainte Marguerite, as a fund raiser for The Foundation of France. This sale would finance a musical prize in the name of the former owner.

    Nowadays, the Fayard family continues this search of excellence while passionately and with talent creating wines known and recognized by all.

    Provence

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    More than just a European vacation hotspot and the rosé capital of the world, Provence is a coastal, southeastern appellation of France increasingly producing interesting wines of all colors. The warm, breezy Mediterranean climate is ideal for grape growing and the diverse terrain and soil types allow for a variety of wine styles within the region. Adjacent to the Rhône Valley, Provence shares some characteristics with its northwestern neighbor—namely, the fierce Mistral wind and the plentiful wild herbs (such as rosemary, lavender, juniper, and thyme) known as ‘garrigue.’ The largest appellation here is Côtes de Provence, followed by Coteaux d’Aix-en-Provence.

    Provence is internationally acclaimed for its dry, refreshing, pale-hued rosé wines which make up the vast majority of the region’s production. These are typically blends, often dominated by Mourvèdre and supplemented by Grenache, Cinsault, Tibouren, and other varieties.

    A small amount of full-bodied, herbal white wine is made here—particularly from the Cassis appellation, from Clairette and Marsanne. Other white varieties used throughout Provence include Roussane, Sémillon, Vermentino (known locally as Rolle) and Ugni blanc.

    Perhaps the most interesting wines of the region, however, are the red wines of Bandol. Predominantly Mourvèdre, these are powerful, structured, and ageworthy wines with lush berry fruit and savory characteristics of earth and spice.

    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.

    WWH130119_2012 Item# 129717