Jaboulet LEspiegle Tavel Rose 2000
Bouquet: Aromatic, uncomplicated, with floral aromas and hints of fresh almonds and especially crushed small red fruit.
Taste: Fresh and attractively rich on the palate, enlivened by a very fine light tannic structure. Long, fruity finish.
WITH FOOD : An ideal parter for Provençal cuisine, lightly spiced exotic dishes and cold meats.
CELLARING : Enjoy now and over the next 3 to 5 years.
Paul Jaboulet Aîné has been a trend-setting grower and shipper in the Rhône since 1834. The Jaboulet company was founded by Antoine Jaboulet, and his twin sons, Paul and Henri continued to expand the family business. The elder son ("aîné" in French), Paul, established the company in its present form and gave it his own name. Since then, the company has been run by successive generations of sons from that side of the Jaboulet family.
The House of Paul Jaboulet Aîné is one of the Rhône’s most recognizable wineries. The reputation of Jaboulet wines rests on the quality of the well-situated and well-tended vineyards, on low yields, careful vinification, and diligent aging in oak casks. The Jaboulet family prefers carefully integrated oak aging, in which the influence of wood is never allowed to become excessive. Since this is an important point, they have their own cooper who makes and maintains their stock of barrels.
Jaboulet wines symbolize robustness and elegance, essential qualities of great wines. Their crown jewel is their Hermitage "La Chapelle" which Clive Coates states "is one of the great red wines of the world." Thomas Matthews of Wine Spectator has singled out Jaboulet as a producer which "offers reliable wines across the entire range of appellations (in the northern and southern Rhône)."
The only all-rosé appellation in the Rhone, a Tavel comes in many hues from light salmon to bright pink and is said to be the only rosé that can actually age—and improve. The rosé wines of Tavel have a great historic reputation, having been favored by King Louis XIV in the 18th century, as well as famous authors, Balzac and Mistral.
Tavel are always dry but the high percentage of the fruity Grenache (30-60% of the blend by law) and even Cinsault, give charming aromas and flavors that make them feel "almost sweet." A great Tavel rosé will have a bouquet suggestive of rose petals, apricot, strawberry and red currant. The palate may be fleshy, round and layered but is always fresh and balanced.
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. 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 depends on grape variety and winemaking style, ranging from pale salmon to deep magenta.