We often get asked, “Does rosé age?” And our answer: “no and yes!”
“No” because very, very, few pink wines are better at age four or five than they were on release. But “yes!” because almost all of the pink wine we buy gets better as it recovers from the shock of early spring bottling and shipment. I find that most good rosés peak somewhere between August and Thanksgiving and then hold nicely into the following year.
And if a pink wine has enough tannin and acid to protect it, it can keep right on improving for 24 months and is actually at its best in its second summer. The 93 point 2015 Vignelaure rosé is a perfect example.
Despite our eye-popping $9.98/ea by the case price (more on why that’s true later), this is not your typical, just-bottled and rushed to market rosé. But, then, Chateau Vignelaure is not your typical Provence wine estate.
A Top Site for Cabernet. Georges Brunet, owner of Third Growth Ch La Lagune in Bordeaux, discovered the Vignelaure site in the early 1960s. With soils perfectly suited to Cabernet and 1,300 feet of elevation moderating Provence’s intense sunshine, he planted the vineyard to Cabernet Sauvignon cuttings taken from La Lagune. By the mid-1970s, Vignelaure – meaning “the vineyard of the sacred spring” – had gained fame as one of Provence’s best, agreeable, and distinctive reds.
In his benchmark 1987 book on Rhone and Provence, Robert Parker called Vignelaure “one of the showpiece properties not only of Provence, but of France…Chateau Vignelaure specializes in red wine, capable of ageing 15-20 years, produced from a blend of two great wine grapes, Cabernet Sauvignon and Syrah. Vignelaure’s wines are elegant expressions of Provencal wine-making at its best.”
Adding a Rosé. Starting in 1993, Vignelaure added top-flight rosé to the portfolio, too. They blend 40% Grenache and 30% Syrah – the region’s classic rosé grapes – with 30% of their stunning Cabernet Sauvignon to create a wine with authentic Provençal character plus one extra notch of richness, power, and ability to age. The Grenache, Syrah, and most of the Cabernet ferment and age in tank while a little of the Cabernet rests in barrel.
The result is a rosé that was good when it landed here last summer but has only gotten better in the past 10 months or so. There’s been no dimming of the aromas and flavors of red berries, tangerine and crushed herb. But the texture is even better, round and plush and mouthfilling but still light and fresh. Delicious right now, but no rush: save a bottle or two for Thanksgiving!
A Note about the Price. This rosé released last year at a $20 price (we offered it at $16.98 last year). Why so much less this year? It’s a combination of factors. Start with Vignelaure’s fairly late arrival last year (we didn’t get any until late July) so that the importer didn’t sell all they had by the end of rosé season. Then add in America’s obsession with drinking only the youngest, just-released pink wines from the most recent harvest. Put those together with a wine that’s actually better than it was last year and you get one heck of a deal!