Château Pesquie - Quintessence Rosé 2023

Rosé vin från Rhône Frankrike

« Born from a friendly collaboration with Olivier Poussier and Emmanuel Gagnepain, this gastronomic rose offers texture and a wide mouthfeel with a high ageing potential. »

Per flaska: Per låda:
Pris
249kr
1494kr
Antal flaskor per låda: 6
Antal flaskor
Distrikt Rhône
Druvor Clairette , Mourvèdre , Cinsault
Årgång 2023
Procucenter Château Pesquié
Artikelnr 5341
Beställningssortiment
Lagerstatus
Fraktkostnad 169:-
Avnjutes mellan 2024 - 2026

Fyllighet

Fruktsyra

Sötma
Trustpilot

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Gismondi on Wine

The Quintessence Rosé was a chance to do something more funky for the rosé market, but Frederic Chaudiere says not an orange wine. It is year three for the label described as a gastronomic rosé (translation = made for food) by Pesquié and a collaboration between Olivier Poussier (Best Sommelier of the World 2000), Emmanuel Gagnepain (oenologist), and the Chaudière brothers Fred and Alex. The blend is 70/20/30 mourvèdre, cinsault, and clairette, vinified and aged separately in concrete and barrels — the wine fermented in wood spends six months in older oak. The difference is the 15-year-old mourvèdre was always on the edge of ripening for reds, so they built the Rosé around it. The style is like an unctuous white; the colour is dark but not Tavel-like. The palate is rich in the Bandol style with bits of raisin/walnut notes. Menu matches include lobster, Snapper, and Dungeness crab. Eclectic, and it finishes dry. (Anthony Gismondi).

This gastronomic rosé is the fruit born from a friendly collaboration between Olivier Poussier (2000 Best Sommelier of the World), Emmanuel Gagnepain (enologist) and Chaudière brothers : Alex and Fred. This atypical rosé, with a high aging potential, will gracefully pair with any unique culinary experience.

Grapes

70 % Mourvèdre, 20% Cinsault, 10% Clairette

Tasting note

 

The Quintessence Rosé was a chance to do something more funky for the rosé market, but Frederic Chaudiere says not an orange wine. It is year three for the label described as a gastronomic rosé (translation = made for food) by Pesquié and a collaboration between Olivier Poussier (Best Sommelier of the World 2000), Emmanuel Gagnepain (oenologist), and the Chaudière brothers Fred and Alex. The blend is 70/20/30 mourvèdre, cinsault, and clairette, vinified and aged separately in concrete and barrels — the wine fermented in wood spends six months in older oak. The difference is the 15-year-old mourvèdre was always on the edge of ripening for reds, so they built the Rosé around it. The style is like an unctuous white; the colour is dark but not Tavel-like. The palate is rich in the Bandol style with bits of raisin/walnut notes. Menu matches include lobster, Snapper, and Dungeness crab. Eclectic, and it finishes dry. (Anthony Gismondi). 

 

Gismondi on Wine

Ett familjeäventyr i tre generationer Château Pesquié är berättelsen om en familj som brinner för regionen Ventoux, en region där vinstockar hade odlats i mer än tusen år. I början av 1970-talet köpte René och Odette Bastide Château Pesquié. Området, AOC Côtes du Ventoux, skapades inte förrän 1973. Det gjorde René och Odette till pionjärer inom detta nya AOC, med början av en lokal produktion mot - kvalitet snarare än kvantitet. Som ett resultat av...

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