The Domaine des Trinités Rosé 2012 is moving fast. Here are the notes concerning... Blend: 55% Syrah, 30% Cinsault and 15% Mourvedre Harvest: Handpicked early in the morning whilst still cool in to 25KG crates to the fruit is not crushed and transported immediately back to the winery to be destemmed and lightly crushed before being gravity fed in to tank at 5°C. Vinification: The rosé is a "Methode Saignée", literally meaning the "bleeding method", i.e. the juice is purely the result of the weight of the fruit itself gently crushing the at the bottom of the tank, meaning there is no true pressing which minimises the extraction of tannins resulting in a very clean style of Rosé. After 2 - 3 hours the colour form the skins becomes too dark for Rosé so the process is repeated from new tanks until the desired quantity of juice has been obtained. The Rosé juice is kept at 5°C to arrest fermentation, it is then racked off the grape solids in to a new tank at 12°C to allow for fermentation. Fermentation is started from the natural yeast found on the skins and is kept between 12°C - 15°C. This will ensure a true clean "terror" Rosé without the false flavours created by cultivated yeasts. Tasting note: Very bright red fruit nose leading to a very clean, structured Rosé on the palette delivering bags of strawberry and damson and a very clean mineral finish. A true foodies Rosé!
Posted on: Wed, 03 Jul 2013 11:01:46 +0000
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