All of the joie de vivre of a can-can chorus line in shimmering copper-tinted bloomers drawing you all the way back to La Belle Epoque. And now we have La Goulue doing a vigorous Moulin Rouge high-kick while showing off her ripe strawberry and luscious cherry-peach cobbler. My, oh my, oh my! And then there are those fine sprigs of citrus and luxuriant lavender blossom, with fresh watermelon rind and just a delicate trace of clove and beeswax. The beguiling mouth pouts provocatively, crisp and yet as rich as creamy custard lingering on the tongue. And what is the fundamental difference where it comes to Le Cuvier Rosé? Well, most Rosé wines are simply white wines lightly tinted with a bit of red wine to make them blush. On the other hand, classic Rosés achieve their appealing tone & fruit by soaking the unfermented juice on crushed grape skins for a judicious period of time before pressing the juice off of the skins and pips for fermentation in tanks. Bottling of Rosé wines typically takes place within just a few short months of harvest. Conversely, at Le Cuvier the skin-tinted juice is pressed directly to barrel where it ferments naturally and slowly, to age, to age peacefully on the lees for years beyond the norm before finally being permitted into the bottle. Made from 100% Grenache, and with only 50 cases bottled after 32 months in barrel.
notes by John Munch, wineherd & plenipotentiary