WILLIAMS CHASE

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VINTAGE

2015

APPELLATION

Côtes de Provence, France 

GRAPE VARIETIES

Grenache | Consult | Syrah

TO TASTE WITH

Matched with grilled vegetables or a Salad Niçoise. 

SERVING

Between 10 - 12°c 

TASTING NOTES

A crisp, fresh and fruity rosé, boasting delicious notes of white peach and grapefruit with subtle aromas of Provence, all drawn together with a lovely fresh finish. The wine epitomises the South of France and the countryside enamoured by Peter Mayle in 'A Year In Provence'. The surrounding area being the very setting for the book.    

THE LAND
The 2015 vintage Williams Chase Rosé has added a fourth variety to its blend for the first time. Traditionally made from a classic Provence blend of Grenache Syrah and Cinsault, this year the white grape variety known locally to Provence as ‘Rolle’ has been added. The use of Rolle in the blend has enabled us to produce a pale Rose without using too many interventions in the wine to reduce the colour. Not only helping in colour this variety provides more in depth floral tones. Grenache, Syrah and Cinsault are all picked at night to help capture the freshness in the fruit and avoid oxidation and color leeching.

The Rolle however, comes from a very special highly elevated parcel which is handpicked in the early morning hours before being pressed, racked and co-fermented with Syrah naturally balancing and reducing colour. The majority of the Consult & Grenache is also pressed, racked and fermented in a traditional way, however a very small percentage of the Grenache is then selected and fermented in an oak to develop the mid pallet.

The use of Amphora’s shows more fruit character, a smoother tannin structure and much more presence of varietal and terroir characteristics. The natural micro-oxygenation during the fermentation and maturation allows the wine to be consumed earlier without affecting its long durability. The very best fruit is handpicked, manually sorted, mechanically de-stemmed and manually fed into the Amphora’s. A natural fermintation using indigenous yeasts from the vineyards is carried out. This process is very unique, as the terracotta form of the Amphora has been proven not only to have an extraordinary physical characteristic but also chemical ones allowing an extreme micro-oxygenation of the wine.

www.williamschase.co.uk

 

 

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