The hills are alive with the taste of rosé

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A few years ago, Austrian rosé was little known, just mean acidic Schilchers from Styria (related to the schillers of Germany), or heavier styles, a by-product of bigger red wines. In the past ten years, rosé production has grown, with peak consumption in the summer, often drunk with soda water. The most common variety is Zweigelt (a St Laurent x Blaufränkisch blend), alone or in a blend, as well as Blaufränkisch and Cabernet, also found in Hungarian, Slovakian and Czech rosés.

While Austrian rosé sales may have grown a little slower than surrounding countries, both quality and creativity have leapt ahead. Their good acidity, ripe fruit, ageing potential, and overall quality, results in some very serious wines. Austrian MW, Andreas Wickhoff explains that the rise of biodynamics and the “slow wine” movement in Austria has led to rosés with a touch more colour, extract, tannin structure, low/no SO2 levels, with more diverse styles, and creativity in wine making, contributing to some exciting and innovative rosés.

I tasted 80 rosés, which, unless otherwise stated, were from 2018. As I tasted, I divided them into the following groups.

Pale pink to blanc de noir

This style made up the biggest category, reflecting the current international trend for very pale rosé. Closer to white wine in style with creamy, white peach fruit and fresh berry acidity. Good examples were from Anton Waldschütz’s‘Hof’; Geyerhof (2017); Durnberg’s ‘Cool Climate’ Falkenstein; Jurtschitsch Langenlois (all Zweigelt) and, Stift Göttweig’s Messwein all from Niederösterreich. Artisan WinesMerlot Reserve (2017) Burgenland, is a classic blanc de noir with black fruit and a hint of salinity.

Taking this style a little further, were some more intense, complex and weighty rosés, presented in dark bottles (paleness evidently not their selling feature). Petershof from Weingut Christ, Wien has wild berry acidity, firm mineral, structure finishing with zippy freshness and a long saline finish; Johannes Gebeshuber’s Querfeldein, Thermenregion has elegant sour and sweet cherry fruit with salt and white almonds, fresh minerality and long saline acidity and Theresa Haider’s Pink, a serious, powerful wine with white nuts, wild berries, firm structure and long mouth-watering finish.

Red berry, mineral and saline

Similar in style, but with more red fruit, these rosés formed another group. Bernhard Ott’s Rosalie from Wagram, full of ripe, red berries tempered by a dry, saline finish, steely, almost mouth-puckering acidity and a mineral austerity. Johannes Trapl, Niederösterreich has two rosés in this section. His classic has vibrant sour redcurrants and cherries, firm minerality and mouth-watering, crunchy acidity. His No added nonsense is smooth and silky with intense sweet and sour cherry fruit, with hints of almonds backed by a long fresh mineral core and vibrant acidity.

Johannes Zillinger has three rosés, two here, and one more full-bodied. Velue Cabernet, a serious rosé for red wine lovers with red berry fruit, hints of leather and savoury spice, high acidity, austere, mineral structure and a hint of almond tannin on the finish. His Revolution Pink Solera, with whole berries fermented in amphora, has ripe strawberries, cherries and wild hedgerow fruit with smooth, creamy texture balanced by a mineral core and chewy acidity.

Domäne Wachau Rosé Federspiel (Zweigelt) Wachau, is fragrant with ripe red berries and blue flowers, creamy, silky texture, a hint of savoury spice, long blue mineral structure and crisp red berry acidity. Schödl Loidesthal‘s Rosengarten (Pinot Noir) has sun-kissed silky cherry fruit, a vibrant acidity and saline finish. Rabl’s, Rosé Celestia (Zweigelt) has opulent cherry, raspberry and redcurrant fruit forming a weighty, structured intensity, lifted by piercing acidity and fine-boned minerality.

Full-bodied fruit

The next group has less saline minerality, more obvious fruit fullness and is interesting because they also share some vinification techniques such as spontaneous fermentation.

These first three, from Burgenland, share an intense ripe berry fruit. Umathum’s Rosa has opulent, weighty full-bodied fruit perfectly balanced by fresh acidity and a saline mineral restraint.

Franz Weninger’s Rózsa Petsovits, on the Austro-Hungarian border, has intense full-bodied, ripe sour red cherries, redcurrants, spice, with hints of blue flower minerality. Mouth-watering with refreshingly sour fruit. Heidi Schröck’s Biscaya (9 varieties aged in acacia) was full of ripe juicy cranberries and dried fruit, with dry, savoury notes, vibrating acidity and a long saline finish.

With great balance of ripeness and acidity, Domaine Wachau’s 1805 Reserve (Pinot Noir and Zweigelt) uses spontaneous fermentation in 500l barrels. Pretty vanillin oak aromas emphasise the slightly floral character; the beautifully integrated oak gives extra weight to the ripe berry and cherry fruit, with mouth-watering acidity and a saline mineral finish. Zillinger’s Numen (St Laurent unfiltered), is a pale ruby red with dark rich fruit, black cherries, red berries, leather, Christmas spice and fresh acidity. This may not be everyone’s definition of a rosé, but I love it.

Summer drinking

Fresh and fruity summer rosés included some of the few from the 2019 vintage. From Burgenland, Tinhof’s Blaufränkisch is a fruit bowl of blackberry, mulberry and creamy peach fruit with fresh, zippy acidity and a restrained dry finish; Höpler’s Rosé Celestia is delicate and creamy, with fresh cherry fruit, floral notes, hints of spice and fresh acidity and Prieler’s Rosé vom Stein has soft ripe cherry and red berry fruit, delicate minerality and long fresh acidity.

From Niederösterreich, Ingrid Groiss’s Cuvée Rot is quite joyous with intense red berry fruit, crunchy acidity and a whisper of minerality; Gottfried Mittelbach’s Klassik Zweigelt has cherry and raspberry jam and sour red berries and vibrant acidity and Winzer Krems’s Sandgrube 13 (Zweigelt 2019) is full of cherries, redcurrants and fresh crisp acidity.

Sparkling rosés

Diversity continues in the sparkling rosés, from the gentle, creamy cherry fruit of Felsner’s Frizzanteto more serious traditional method fizz. Feiler-Artinger’s Sekt has crisp red fruit, floral notes, fine mineral acidity and a saline finish. Bründelmayer’s Brut shows age with evident autolysis, wild red berries, tart, crisp acidity and minerality. Kracher’s Brut has pretty creamy ripe black cherries and fresh redcurrants with slightly leafy acidity, while Erich & Walter Polz’s 2012 Brut has elegant creamy cherry fruit, some autolysis and a long austere mineral finish.

This diversity means there is no single Austrian Rosé style, which for me makes them so exciting.

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Based on an article first published by The Buyer 2 February 2020, iIn a tasting organised for me by Austrian Wine.

Exploring Negroamaro Rosati in Salento

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In the past year, I had two short trips to Salento in the Puglian region of Italy, organised by Terre del Negroamaro, an organisation launched in 2008 to increase awareness of wines made from this classic Italian grape.

During my first visit in August 2018, I spent two days tasting and talking about the rosés, including a vertical tasting going back to 1976 and, I admit, my brief knowledge of Puglian rosé had resulted in only a small reference in my book on rosé wine, for which I was teased by Davide Gangi of Vinoways, who compered the event.

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Canary Pink

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Looking at the Canary Islands on the map, their location, just off the coast of north west Africa seems an unlikely place to find fresh rosé wine! In March 2019 I had a short visit to Tenerife and La Palma and was able to taste some of the rosés (as well as some splendid red, white, fortified and vino de tea wines)

Locator Map of Canary Islands

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Rosés of IGP Pays d’Oc 2018 vintage

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First published in The Buyer June 2019

Created in 1987 IGP Pays d’Oc has become regarded as the New World winemaking region of France, with single varietal wines its calling card. But the denomination is not always associated with rosé, especially when its near neighbours are the three appellations of Provence, which is odd given that it produces almost half a million hectolitres every year. In a ‘tasting special’ The Buyer asked leading rosé expert Elizabeth Gabay MW to taste-test 97 Pays d’Oc rosé, to pick out the best according to varietal and style and advise us on which ones we should put our money behind.

Pleasantly surprised by the range and quality on offer Gabay concludes “Chapeau to IGP Pays d’Oc Rosé!”

IGP Pays d’Oc may not be a denomination which springs to mind when considering French rosé, but with 23% of French rosé production 1.6 million hl in 2018 (compared to 1.1 million hl from the three combined Provence appellations of Côtes de Provence, Coteaux Varois and Coteaux d’Aix), it is certainly a market sector worth considering.

Following Languedoc winemaker Robert Skalli’s studies in California in the late 1970s, he became convinced that the climate in Languedoc was similar to that of California, and that the Languedoc could be the New World region of France and could produce quality single varietal wines. The denomination was created in 1987. Today, Florence Barthès, the director of the IGP Pays d’Oc says that single varieties are the DNA of the denomination with over 90% of wines being labelled as varietals (in reality this means at least 85% of the wine is made from a single variety). Amongst the rosés, Grenache remains the single most popular variety, closely followed by Cinsault then Syrah.

Faced with the daunting task of tasting 97 IGP Pays d’Oc rosés, I was expecting a degree of uniformity and fashionable restrained dryness. ‘Find ten or twelve examples you like’, I was told. Instead, I was bowled over by both the quality and range of styles on offer, and struggled to limit my selection. My favourites included varietal expression, with some more joyful, others more serious and complex. There may not be a single style, but there is certainly lots to discover.

Grenache Noir and Grenache Gris

Grenache, which can include both Noir and Gris versions, came in a number of different styles. I particularly liked the version by Domaine de l’Herbe Sainte [not in UK] with its classic salmon pink colour followed by an explosion of wild raspberry fruit on aroma and palate, ripe creamy body, a fine mineral core and long mouthwatering acidity. Gerard Bertrand’s Naturae had intense strawberry jam fruit with vibrant, intense acidity that left the mouth tingling with fresh fruit.

The pale Gris rosés of Languedoc have more akin with Provence rosé. Les Vignobles Foncalieu’s Le Versant [Inverarity Morton and Hennings Wine, about £9.99 retail] was a pale shell pink with creamy white peach and apricot fruit, round, rich, creamy texture and an overall lush softness backed by long vibrant acidity. Les Jamelles Clair de Gris [not in UK] made with Grenache Gris had intense raspberry, whte peach fruit, fresh pear, white flowers and lemon and lime acidity – a lovely wine for a summers evening in the garden – softer and riper than a white wine, with fresh vibrant elegance. Calmel & Joseph’s Villa Blanche [Daniel Lambert Wines, around £11.99 retail] 60% Grenache Gris and 40% Grenache Noir was a more structual style with creamy white peach fruit, redcurrants, wild bramble and fraise de bois fruit. A serious dry rosé with nice complexity and intensity. Les Collines du Bourdic’s Eclat de Gris [available through Sommelier Consultant] had delicate creamy peach and apricot fruit with hints of wild berry tartness and lime acidity.

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Languedoc rosés coming up roses

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When I was researching my book in 2017, I was overwhelmed by the sheer scope and variety of rosés coming out of Languedoc, ranging in quality from basic entry level quaffing wines upto some truly exciting and high quality rosés. The range of styles also made it hard to define a ‘Languedoc’ character. In 2018, Languedoc produced nearly 2.5 million hectolitres of rosé, an increase of 25% in two years and represents 16% of the region’s production, up from 10% in 2008, The region is now the largest producer of rosé in France with 30% of the total, much of that falling into the IGP category, double that of Provence, and now, with almost 70% of rosé production sold in bottle moving it beyond the basic jug wine image.

With such a dynamic growth in production and quality, having the opportunity to taste is always interesting. So I leapt at the chance when Rosemary George MW, author of the recent book on the Wines of Languedoc, invited me over to taste seventy-four rosés from the 2018 vintage from around Languedoc (which stretches across the Mediterranean south west of France), in a tasting organised for by Estelle Nijhof of the Comité Interprofessionnel des Vins AOC du Languedoc (CIVL). Emma Kershaw of La Maison de Rire also joined us for the tasting. Continue reading

Rosé in restaurants

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I am often asked how I see rosé developing. Is it just a fashion? Will the market soon become bored of neutral pale pink ‘lifestyle’ wines, drunk icy cold by the pool and move on to something else?

Pinterest rosé lifestyle

My answer is yes … Pinot Grigio, simple rosé – both styles have been overdone by volume, mass appeal and lower prices. Cheap watery Chardonnay, light grassy Sauvignon Blanc went the same way. My opinion only, I am not selling wine and I am probably nowhere near the average consumer. If anything, I am a rare wine geek searching for wines which catch my attention. I do not think this light, simple style will disappear, but I do feel that there is a growing number of very exciting rosés being produced with more and more wine merchants are listing some fabulous wines. Kermit Lynch, The Wine Society, Les Caves de Pyrene, Yapp Brothers, to name just a few, have some great examples. Continue reading

The 2019 Coteaux Varois Tasting

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Tasting the wines of Provence has been a bit erratic this year. While Côtes de Provence had a stand at both WineParis (11-13 February) and Prowein (17-19 March), the 2018 vintage had often only just been bottled and were still quite young and closed. My preferred time for tasting the new vintage rosés is later in the spring, often at the generic appellation tastings, usually in April. However, for various reasons, the appellations of Côtes de Provence and Coteaux d’Aix-en-Provence, have chosen not to hold their annual tasting in 2019, leaving only Coteaux Varois to present their wines.

The appellation of Coteaux Varois

The Coteaux Varois annual tasting is always held in the gardens of the Alain Ducasse restaurant at La Celle in Brignoles, due to the fact that the Maison des Vins is in part of the same old monastic building. In past years, the tasting has fitted neatly into the small garden in the corner of the old monastery, giving it a neat back drop and a certain elegance, with colour co-ordinated ice bags and bunches of flowers, giving the tasting fantastic visual appeal. See earlier posts. Continue reading

Three Serious Bordeaux Rosés

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Having to assert that there is serious wine in Bordeaux is a strange way to start this post, but mixed feelings over pink Bordeaux was certainly evident when I was researching my book on rosé.

Serious rosé in Bordeaux is still a minority product which is showing considerable promise. Christer Byklum, the Norwegian Bordeaux specialist commented that in all of his visits to Bordeaux he is very rarely shown any rosé wine, ‘almost as if the producers themselves are a bit ashamed of them.’ He is more likely to taste Bordeaux rosé in a restaurant than in a cellar. He also pointed out that readers of his wine reviews are unlikely to be interested in rosé wine.

The emergence of lighter rosé

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Moving Greek Rosé Forward

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One of the most difficult tasks for the modern rosé winemaker appears to be how can you make a rosé which stands out from the crowd without changing what is taken to be the essence of rosé?

While writing my book on rosé, one of the most important questions which arose was almost philosophical. How do you define rosé wine?

Pink – but ranging from creamy white to pale red.

Judging Greek and Cypriot rosés at Decanter 2016

Fermented as white wine – except when involving longer skin maceration, like orange wine, and no fermentation on the skins. But wait! a number of rosés do start their fermentation on the skins before withdrawing the juice….

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