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Clarendelle by Haut-Brion Rose 2012
Blend: 80% Merlot, 14% Cabernet Sauvignon, 6% Cabernet Franc
The estate needed someone of passion and means to allow it to weather the storm. Clarence Dillon immediately entered into negotiations to acquire the estate and requested that his Paris office continue these on his departure by ship to the United States. On board the ship during the crossing he received a telegram which read "You may acquire Chateau Haut-Brion if we act fast." His two word answer was "Act Fast!" This short and decisive response was the beginning of a long family commitment to this estate and to the wines of Bordeaux.
Clarendelle's name thus pays homage to the ancestor who brought the family to this region. In creating Clarendelle the team from Clarence Dillon Wines and their colleagues at Domaine Clarence Dillon, wish to discover and extract the best from the enormous potential and savoir-faire that this region and terroir provide. They already benefit from centuries of acquired knowledge and will aim to produce wines worthy and representative of their heritage and provenance.
Recognized for its superior reds as well as whites, Pessac-Léognan on the Left Bank claims classified growths for both—making it quite unique in comparison to its neighboring Médoc properties.
Pessac’s Chateau Haut-Brion, the only first growth located outside of the Médoc, is said to have been the first to conceptualize fine red wine in Bordeaux back in the late 1600s. The estate, along with its high-esteemed neighbors, La Mission Haut-Brion, Les Carmes Haut-Brion, Pique-Caillou and Chateau Pape-Clément are today all but enveloped by the city of Bordeaux. The rest of the vineyards of Pessac-Léognan are in clearings of heavily forested area or abutting dense suburbs.
Arid sand and gravel on top of clay and limestone make the area unique and conducive to growing Sémillon and Sauvignon blanc as well as the grapes in the usual Left Bank red recipe: Cabernet Sauvignon, Merlot, Cabernet Franc and miniscule percentages of Petit Verdot, Malbec and Camenere
The best reds will show great force and finesse with inky blue and black fruit, mushroom, forest, tobacco, iodine, and a smooth and intriguing texture.
Its best whites show complexity, longevity and no lack of exotic twists on citrus, tropical and stone fruit with pronounced floral and spice characteristics.
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.