Bordeaux can make serious rosé
Bordeaux has the ability to produce high-end rosés to rival those made in Provence, according to Jean Christophe Mau of Château Brown.
Speaking to the drinks business during primeurs week in Bordeaux, Mau said: “I think rosé can be a serious wine and Bordeaux can make serious rosé.
“I’m very pleased with my first vintage. We need to change people’s perceptions and prove that Bordeaux has the capability to produce elegant rosés.”
Renowned for its mineral whites, Château Brown in Pessac-Léognan released its inaugural 2012 rosé onto the international market this month.
Small parcels of the estate’s 29-hectares were singled out to be hand-harvested specifically for the rosé, a blend of 60% Cabernet Sauvignon, 35% Merlot and 5% Petit Verdot.
Mau told db that the idea for the rosé came after he noticed and increasing global thirst for French rosé.
“Provence has a great reputation for rosé but some of their top wines have become very expensive.
“I’m trying to make the best rosé possible at Brown, it’s not just an after thought. Every grape is hand picked and gently pressed,” he said.
The wine is left on its lees and aged for four months in French oak to add flavour, body and texture,” he added.
Mau had the on-trade specifically in mind when he embarked upon the rosé.
“It’s a great wine to enjoy with food as it has good acidity, freshness and balance, so I’ve been targeting the top restaurants in London and Paris,” he told db.
Just seven barrels were made of the 2012 vintage, meaning less than 2,000 bottles will go on sale.
While he’d like to increase production, Mau is keen to keep the project niche.
“I don’t want to stress about volumes, this was and always will be a small project,” he said.