PV Tasting Notes
Retasted in June 2011, this has lost some of the vibrant fruit, but it's holding up well all the same, bottled unfined and unfiltered it has now developed some sediment so requires decanting or careful pouring, but I defy anyone to find a better rose wine for a similar price of £5 a bottle. Served ice cold, it is a wonderful apperitif wine, slighly warmer it becomes a great food wine, for BBQs and served by the jug, great value.
A real sweetheart of a wine, the 2006 Gres St Paul Gipsy Rose exhibits a light salmon/pink colour in addition to a big, sweet, almost candied, raspberry, strawberry, and kirsch-scented bouquet. Medium-bodied, sweet ripe fruit on the attack, this is dry, and tasty, with fine intensity and flavour as well as a long mineral finish, it will provide pleasure over the next 24-36 months through 2010.
A Rosé that can be enjoyed throughout the year, with or without food, perfect for alfresco picnics, would work well with BBQ chicken kebabs or veal sausages eaten outdoors alternatively all manner of Chinese food, Sushi or sashimi, smoked salmon with sour-cream blinis, or for the more adventurous beef Carpaccio with shaved parmesan, onion and rocket. Oh yes, and a perfect match for Pizza.
Grange Pilippe is the base range from this producer, year in year out Château Grès Saint Paul produce a succession of great wines of true value, which if tasted blind amongst some of the better known wines of the Rhône selling at four and five times the price they would be in the top selection from virtually every vintage. The two partners of the Château, Jean-Philippe Servière and Philippe Salasc are without doubt two of the finest life loving and generous people one could ever wish to meet, totally committed to producing the finest wines available throughout the Languedoc region. The legion of awards won over the past decade stands as testament both to their artistic skill and their stoic workmanship.
Yields: 50 Hl/Ha
Terroir: surrounded by garrigues, the terroir lies over dry poor soils
Vinification : - Bled rose, light maceration ( 3 hours for the syrah)
- Complete de-stemming, pneumatic pressure followed by a racking of the must at low temperature (8°C) during 24 hours.
- Slow fermentation at low temperature (16°C) during 3 weeks
Ageing: Maturing in stainless steel tank on fine lees