Although I had first met Corbieres way back in 1981, when it was only VDQS, all the Corbieres I ever met was red. I met my first Corbieres Rose the other day during this tasting at the neighbourhood organic wine shop. Looking it up, I found there are regulations also for white Corbieres too!
This example from Les Clos Perdu is made from 95% Mouvedre and 5% Cinsault, a cepage more often associated with Bandol Rose. The fruit is pressed on arrival to winery and cooled to 5 degC for settling and stabilisation. Fermentation is at 18 degC with a small proportion taking place in new oak, where it remains for 3 months for added complexity. Regular lees stirring is also done for this purpose. As for the wine, it was a pale rose in colour, with an off dry fruity nose. The palate was similarly off dry and fruity with with significant body, well supported by an acid backbone, Nice!
No comments:
Post a Comment