2020 Chateau D’Esclans Rose Whispering Angel 3.00L

2020 Chateau D’Esclans Rose Whispering Angel 3.00L The Whispering Angel Rosé is an enthralling, silky-smooth release from Château d’Esclans; a winery that has reputedly become known for making the world’s greatest rosé.

This vintage is rich with texture, clear, clean, and always delicious. Made from Grenache, Cinsault, Vermentino, Syrah, and Tibouren grown in the vineyards surrounding its La Motte home, this wine is a succulent release filled with character that drinks beautifully from sunrise to sunset. This rosé is great now, but is sure to impress the uninitiated throughout 2020.
Pair this Côtes de Provence Rosé with salads and green vegetables for a delicious, light treat. Give this Château d’Esclans Whispering Angel Rosé 2019 as a gift with a personalized label or custom engraving to make a truly lasting impression.

Rosé

A rosé (from French, rosé [ʁoze]) is a type of wine that incorporates some of the color from the grape skins, but not enough to qualify it as a red wine. It may be the oldest known type of wine, as it is the most straightforward to make with the skin contact method. The pink color can range from a pale “”onion-skin”” orange to a vivid near-purple, depending on the grape varieties used and winemaking techniques.

Usually, the wine is labelled rosé in French, Portuguese, and English-speaking countries, rosado in Spanish, or rosato in Italian. There are three major ways to produce rosé wine: skin contact, saignée, and blending. Rosé wines can be made still, semi-sparkling or sparkling and with a wide range of sweetness levels from highly dry Provençal rosé to sweet White Zinfandels and blushes. Rosé wines are made from a wide variety of grapes and can be found all around the globe.

When rosé wine is the primary product, it is produced with the skin contact method. Black-skinned grapes are crushed and the skins are allowed to remain in contact with the juice for a short period, typically two to twenty hours. The grape is then pressed and the skins discarded, rather than left in contact throughout fermentation (as with red wine making). The longer the skins are left in contact with the juice, the more intense the color of the final wine. When a winemaker desires to impart more tannin and color to red wine, some of the pink juice from the must can be removed at an early stage in what is known as the Saignée (from French bleeding) method.