Chateau Trinquevedel Tavel Rose 2017
Try pairing with Salmon gravlax, thaï shrimps but this Tavel rosé wine goes with any season and any meal. Delicatessen meats, white meat, grilled fish or topped with light sauce, spicy dishes, Asian cookery, sweet and sour dishes.
Blend: 57% Grenache, 15% Clairette, 11% Cinsault, 11% Syrah, 5% Mourvèdre, 1% Bourboulenc
Critical AcclaimAll Vintages
On first whiff, this deep-pink rosé is a bit demure, offering barely-there hints of crushed mineral and blossom. On the palate, however, it's invigoratingly zesty, yielding loads of crisp, concentrated red-cherry and raspberry flavors. It's a full-bodied, satisfying wine with pert structure to enjoy well through the summer or fall of 2019.
Guillaume Demoulin is the fourth generation of his family to farm the beautiful vineyards of Chateau de Trinquevedel. His great-grandfather, Eugène, bought the eighteenth-century chateau in 1936—an opportune decision that coincided with the establishment of Tavel's A.O.C that same year. However timely, the vineyards were in terrible disrepair, and Eugène had an enormous task ahead. By 1960, the grapes were finally producing wine worthy of the Demoulin's own bottlings, and the chateau had at last been restored to its former glory. Louis XIV was among the first to sing the praises of Tavel's delicious and memorable rosés, which only stands to reason given the appellation’s grand cru reputation today. Tavel is the only A.O.C. entirely made up of rosé, which prohibits any whites or reds from wearing the label of this Southern Rhône cru. No more than sixty percent of the final blend can be made up of the noble Grenache. In other appellations where rosé is made, it is often regarded as an afterthought— most of the grapes are frequently sourced from lesser parcels, as the lighter maceration of the grapes is seen as "wasting" precious juice. In Tavel, even the best parcels may contribute to the blend, yet another aspect that makes this cru so special.