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Rick Stein Rosé 2017
A lovely, complex rosé and our palest yet, in the Provençal style. Sorry, sold out.
Sorry, we’ve sold out of this.
Back label: This Provençal style of dry rosé was made from 50% Merlot, 30% Cabernet Franc and 20% Cabernet Sauvignon. The grapes were harvested early, in September, and the pale juice quickly run off the dark skins for a light, crisp wine. 12.5% vol.
This has been the house rosé at Rick Stein's Seafood Restaurant for many years. Here's our quote which is shown on the wine list. “We made this lighter style of rosé using Merlot, Cabernet Franc and Cabernet Sauvignon grapes - with minimal skin contact - it is crisp, dry and fruity. A sort of St.Tropez meets Bordeaux” says Gavin Quinney.’ (Us quoting them… quoting us.)
We think this is our best rosé to date - it's quite complex and has lots going on, yet it's easy to drink and refreshing at the same time. Sadly though, we only made half the normal amount in 2017, due to the dastardly Spring frost at the end of April which nipped the new buds. However, we did use a new plantation at the château of young Cabernet Franc vines in the mix, and that bodes well for the future as the Cabernet gives the wine a lovely streak of minerality.
We make this in a very pale, pretty pink style by selecting certain parcels of the three varieties of red to expressly make rosé. That might sound odd but sometimes rosé is just a by-product of making red, when juice is syphoned off to concentrate what will become red wine. Straight after harvesting, we tip the grapes directly into the press and use just the free-run juice, with no actual pressing, so there's minimal colouring from the skins of the grapes. There's then a long, chilled fermentation to keep the freshness of the fruit.
- Expert opinion
- pics at the Chateau
“The Bauduc Rosé is something of a revelation… It is a delightful wine. Aromatically I find delicate red fruits, with notes of peach and tangerine. It shows a lovely structure in the mouth, possessing the feel of a white wine, light and fresh, and imbued with vibrant acidity. This is really good…”Chris Kissack, thewinedoctor.com
“Very pale pink. Fresh, red fruit aromas - raspberry and redcurrant nuance. Clean and dry on the palate but with an underlying ripeness of fruit. The freshness is what appeals. Delicious.”James Lawther MW, Contributing Editor for Decanter magazine
“The other day I had Chateau Bauduc’s lovely Bordeaux Rosé, which goes against the region’s general trend of harvesting late by picking grapes (merlot and cabernet) early to keep the style fresh, dry and modest in alcohol (12% abv). You can buy the wine, which stocked at Rick Stein’s restaurants and Gordon Ramsay’s, direct from the chateau.”Fiona Beckett, The Guardian
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