Thursday, 11 February, 2016
Haute Cabriere
I remember when this wine was launched everyone’s inclination was to call it Rosé rather than rose. The wine derives its name from ‘beautiful rose’, like the pink of a beautiful old Gallica rose from a David Austin catalogue.
The colour of the Pierre Jourdan Belle Rose comes when whole bunches of Pinot Noir are subjected to what is known as ‘carbonic maceration’ – whole bunches are fermented and this extracts the colour, the aromas and wonderful flavours from the grapes. No harsh tannins are extracted. Once fermented dry, the wine is prepared for the second fermentation in bottle that becomes the traditional Méthode Cap Classique.
Not only does its colour add to an occasion such as a Valentine’s Day diner-a-deux, the wine with its fine bubble, known as mousse, is a celebration of a special occasion.
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