Château Routas Rouvière Rosé 2011

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Winemaker's Notes:

Rouvière Rosé is the quintessential, estate-produced Rosé, sourced from the carefully selected Rouvière designated vi...

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  • SN: 88

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    88

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Lemon, chalk and wild raspberry aromas greet the nose along with a sweet tarry edge. An unusually textured wine, rather soft and supple but at the ... Read more

Light berries, refreshing and dry. A great wine for summer! Read more

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Editorial Reviews for Château Routas Rouvière Rosé

Snooth User: Gregory Dal Piaz
89065185,009
0.00 5
06/18/2012

Lemon, chalk and wild raspberry aromas greet the nose along with a sweet tarry edge. An unusually textured wine, rather soft and supple but at the same time firm and tight. There’s nice fruit here, a bit too much sugar adding richness for this to be dry, but the flavors of cherry and raspberry flecked with spicy mineral notes are attractive. The finish is bursting with grapefruit pith, peach and raspberry fruit, all dusted with a suggestion of white pepper. This is really quite lovely. 88pts


User Reviews for Château Routas Rouvière Rosé

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Snooth User: Sara Weinbrom
1024273726
3.50 5
06/14/2012

Light berries, refreshing and dry. A great wine for summer!


Winemaker's Notes:

Rouvière Rosé is the quintessential, estate-produced Rosé, sourced from the carefully selected Rouvière designated vineyards on the property. Hand-harvested, the grapes are gently destemmed, cooled and pressed. All of the Syrah and half of the Cabernet Sauvignon go straight into neutral barrels for primary and malolactic fermentation. The remaining Grenache and Cinsault are fermented in stainless steel tanks and blocked from malolactic fermentation. The two different lots are aged separately for five months and blended prior to bottling.

Rouvière Rosé is the quintessential, estate-produced Rosé, sourced from the carefully selected Rouvière designated vineyards on the property. Hand-harvested, the grapes are gently destemmed, cooled and pressed. All of the Syrah and half of the Cabernet Sauvignon go straight into neutral barrels for primary and malolactic fermentation. The remaining Grenache and Cinsault are fermented in stainless steel tanks and blocked from malolactic fermentation. The two different lots are aged separately for five months and blended prior to bottling.

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