Ultra rare bottling from the brilliant Tavel producer. An elite rose. Huge nose of citrus skin and big time wet earth. True gout de terroir. Gorgeous clarity to the berry fruit. Palate has enormous density and structure with unreal freshness. Stunning fruit and power with real grip and sappiness. Structure for 10-15 years. Really brilliant stuff. Getting so elegant with air. Unreal palate presence. Maybe 9.6.
Ultra rare bottling from the brilliant Tavel producer. An elite rose. Huge nose of citrus skin and big time wet earth. True gout de terroir. Gorgeous clarity to the berry fruit. Palate has enormous density and structure with unreal freshness. Stunning fruit and power with real grip and sappiness. Structure for 10-15 years. Really brilliant stuff. Getting so elegant with air. Unreal palate presence. Maybe 9.6.
1 person found it helpfulNov 27th, 2025
100° F calls for Gazpacho Andalus and…
Tavel Rosé.
That nose is huge, huge round citrus rind bordering on Strawberry jam(ala the Kinks). But the palate is long, mineral(dirty), sappy, almost but not quite sticky.Persistent aftertaste of pressed fruits, tarry tactile roof of the mouth exploration. A serious rosé, no doubt. With food, great. You could probably forget about one of these for years and it would be boffo. Aged on lees in an “Egg Vat”. As follows… 50% Grenache, 25%Clairette, 25% Syrah.
Fermenting and aging Tavel Rosé in concrete "egg" vats is a modern technique utilized by some of the Tavel AOC appellation's more progressive estates, such as Château de Trinquevedel. The egg shape promotes a natural, convection-style circulation of the wine, keeping the lees suspended for a creamier texture and enhanced depth.
With Randy.
Thanks @fassselections
100° F calls for Gazpacho Andalus and…
Tavel Rosé.
That nose is huge, huge round citrus rind bordering on Strawberry jam(ala the Kinks). But the palate is long, mineral(dirty), sappy, almost but not quite sticky.Persistent aftertaste of pressed fruits, tarry tactile roof of the mouth exploration. A serious rosé, no doubt. With food, great. You could probably forget about one of these for years and it would be boffo. Aged on lees in an “Egg Vat”. As follows… 50% Grenache, 25%Clairette, 25% Syrah.
Fermenting and aging Tavel Rosé in concrete "egg" vats is a modern technique utilized by some of the Tavel AOC appellation's more progressive estates, such as Château de Trinquevedel. The egg shape promotes a natural, convection-style circulation of the wine, keeping the lees suspended for a creamier texture and enhanced depth.
With Randy.
Thanks @fassselections
Jul 2nd, 2026
Tavel, Southern Rhône, Rhône, France
