2015 Domaine Faillenc Saint Marie Rose des Glacieres...$14.99
The rosé is made via the saignée method. The grapes, in this case 100% Syrah, go into a tank for a short period of time, usually overnight. After this short maceration period, the juice “bled” off has absorbed some color from the skins, but does not carry the dark purple hue that Syrah can produce. The fermentation is long and slow at controlled temperatures. The Giberts have traditionally left a trace of residual sugar in this rosé, believing that it complements the fruit; but, beginning with the 2011 vintage, the wine will be vinified “dry” to emphasize the true terroir of this very special micro-climate.
This Rosé is vinified partially by direct press and partially by “saignée”, the juice is naturally clarified after a cold “débourbage” of 24 hours, the wine ferments at temperature that never exceeds 16 degrees Celsius and then it is aged on the fine lees for four to six months before bottling. It is a blend of 50% Cinsault, 40% Grenache and 10% Syrah, all of which is planted to soils of clay, limestone and silex. Production is limited: we import approximately 6000 bottles per annum for the US market.
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