Notes from Andy.
The rosé is made of 100% Cabernet Sauvignon from the Shay’s Flat section of the Chapoutier vineyard. The fruit was picked on the 31st of March at the same ripeness as I would pick for red wine, as it was my intention to make a gastronomic rosé, of ample ripeness. I’d been drinking a lot of Clos Cibonne, Tour du Bon and an eye opening bottle of Chateau Simone Palette to get my eye in. De-stemmed and crushed after an overnight skin soak and pressed straight to old barrique for fermentation and elevage. Malolactic fermentation didn’t occur until the following spring, after which I left the two barriques un-topped for their final 4 months of elevage. Gentle oxidative characters are a hallmark of so many of my favourite wines, so why not! The wine was bottled in March 2022 with a 30ppm sulfur addition. 592 bottles were filled.