Château d'Aqueria Tavel Rosé 2022 (France)

Château d'Aqueria Tavel Rosé 2022 (France)"Enjoy a beautiful dance on the palate between summer fruits and savory flavors with this Tavel. Wild strawberries, fresh watermelon and freshly picked cherries beautifully intertwine with pink peppercorn, wild herbs and pulverized stone. Enjoy now with grilled vegetables or chicken kabobs" Anna Christina Cabrales, Wine Enthusiast, Jan 2023 "Almost half Grenache, with the rest mostly Cinsault, Clairette, Mourvdre and Syrah, the 2022 Tavel even

"Enjoy a beautiful dance on the palate between summer fruits and savory flavors with this Tavel. Wild strawberries, fresh watermelon and freshly picked cherries beautifully intertwine with pink peppercorn, wild herbs and pulverized stone. Enjoy now with grilled vegetables or chicken kabobs" Anna-Christina Cabrales, Wine Enthusiast, Jan 2023

"Almost half Grenache, with the rest mostly Cinsault, Clairette, Mourvèdre and Syrah, the 2022 Tavel even includes small proportions of Bourboulenc and Picpoul. If you can hold off opening a bottle until this summer, or even into the fall, that would be a good idea, or else decant in advance of serving. Right now, there's a touch of austerity to the wine, with scents of wet stone reducing the impact of red berries and citrus on the nose, and the full-bodied palate seems just a bit pinched and tight but with the potential to blossom in a few months" Robert Parker Wine Advocate, May 2023

Intense ruby robe with brilliant glints. Elegant, complex nose with notes of red fruit (raspberry, wild strawberry, pomegranate) mingling with spice. Lovely, elegant structure where the aromas of red fruit and spice are found again and persist through to the remarkably fresh finish.

Grenache (50%), Syrah (20%), Clairette (10%), Mourvedre (10%), Cinsault (5%), Bourboulenc (5%).

Each grape variety is carefully destemmed and chilled prior to vatting. Varieties are then blended two by two during the 12 to 24-hour maceration phase, enhancing the aromatic complexity. Once the colour is obtained, the entire tank is bled and the marcs are pressed at length to then go into the free-run wine. Then fermentation begins, in temperature-controlled tanks for 15 days.

Food Pairing: Red snapper on a bed of tapenade, Bouillabaisse, monkfish curry, chicken in coconut milk, grilled lamb with herbes de Provence, scallops.