A deep salmon-coloured ros\u00e9 with remarkable intensity, which immediately signals that this is no ordinary summer wine in the glass, but a wine with serious aspirations.<\/p>\n
The aroma immediately reveals the noble origins of Pinot Noir: a complex bouquet of red fruits - cherries and raspberries - complemented by notes of blueberries and juicy peaches. A fascinating violet note hovers above this, while subtle hints of wood and smoke emphasise the depth. The nose is reminiscent of a summery fruit cake with a hint of cr\u00e8me fra\u00eeche - seductive and multi-layered.<\/p>\n
On the palate, this ros\u00e9 has an exceptional structure for the category. The texture moves between chalky minerality and silky elegance, carried by a precise acidity structure that lends the wine tension. The fine but clearly perceptible tannins - the result of whole-cluster pressing after a short maceration period - give the wine a backbone. The fruit is concentrated, ripe and multi-layered, with a subtle wood influence that is already harmoniously integrated. A fine liquorice spice complements the flavour profile and leads to a long, balanced finish.<\/p>\n
St\u00e9phane Riffault cultivates his Pinot Noir vines on the characteristic white limestone soil of La Noue, spread over seven neighbouring plots with different vine ages - from young plantings to almost hundred-year-old vines. Careful manual harvesting, followed by slow pneumatic pressing, spontaneous fermentation in concrete vats and 14 months of maturation on the lees in wooden barrels demonstrate the uncompromising quality standards. At 14% alcohol, this is a powerful ros\u00e9 that combines the depth and elegance of a serious Pinot Noir with the freshness of a ros\u00e9 - a wine for connoisseurs that rises far above the usual ros\u00e9 category.<\/p>\n
The structure and complexity of this wine calls for sophisticated dishes. It harmonises excellently with Roasted chicken with thyme and honey<\/strong>The herbal notes and the sweetish component of the honey elegantly frame the fruit of the wine. An exciting combination is created with Pork belly praline with stir-fried vegetables and ripe tamari<\/strong>where the umami components emphasise the minerality of the wine. For fish lovers Salmon with four spices and steamed pak choi<\/strong> The spicy notes and subtle bitterness of the pak choi correspond wonderfully with the flavour and structure of this exceptional ros\u00e9.<\/p>","protected":false},"excerpt":{"rendered":"\n