Domaine de Ménard, Pays de Gascogne Cabernet Franc Rosé

12.25

menard_cabernet_franc_2011
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The work in the vineyard is carried out with the greatest respect for the environment; harvest takes place at night in order to keep maximum freshness, the de-stemmed grapes are then let soaking at cold temperature for few hours to facilitate the exchange between skins and juices (macération pélliculaire). The grapes are then gently pressed, avoiding any contact with oxygen;
The resulting juice is left to settle for a night, and once the clear juice has been cleared of its must deposits (debourbage), it is sent in temperature-controlled tanks for a slow fermentation.

The Cabernet Franc rosé is a real find – light, zesty and fresh, with exuberant red berry flavours leaping out of the glass. The palate opens up with citrus and grapefruit notes and ends with a zippy, clean acidity.

Out of stock

Product Description

DOMAINE DE MÉNARD, Bretagne d’Armagnac
The story begins in 1920, when Jean-Francois Morel a Swiss winegrower settled in Gascony and purchased 10-ha of vineyard. His daughter Denise and her husband Jean Jegerlhener took over the estate in 1960, they have recently been joined by their son and daughter, Philippe Jergerlhener and Elizabeth Prataviera, who is a qualified oenologue.
The vineyard has now reached 120-ha, 90% of which is planted with white grape varieties. The terroir, based on an ancient geologic marine site, is of the highest quality and the vine rows are covered with shells and fossils. Two types of soils are present, the Sauvignon, Colombard and Ugni are planted on shallow lime, clay and stony soils, while the Petit and Gros Manseng are grown on deeper, sandy soils.
The work in the vineyard is carried out with the greatest respect for the environment; harvest takes place at night in order to keep maximum freshness, the de-stemmed grapes are then let soaking at cold temperature for few hours to facilitate the exchange between skins and juices (macération pélliculaire). The grapes are then gently pressed, avoiding any contact with oxygen;
The resulting juice is left to settle for a night, and once the clear juice has been cleared of its must deposits (debourbage), it is sent in temperature-controlled tanks for a slow fermentation.

The Cabernet Franc rosé is a real find – light, zesty and fresh, with exuberant red berry flavours leaping out of the glass. The palate opens up with citrus and grapefruit notes and ends with a zippy, clean acidity.

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