Harvested on April 21st 2016 at 24 brix, the fruit was crushed, de-stemmed and cold-soaked for colour and flavour extraction. It was then pressed to tank for a long, cool ferment before being rested on lees until bottling.
Lovely pale colour, off dry rose with crushed red berries, black currant, rhubarb and biscotti notes.
It has a juicy acidity that carries the flavours and a rich balanced palate with a refreshing mineral undertone on the finish.
Another excellent FRANC ROSE.
FRANC ROSE is easy to drink and goes with just about any food. For those who have not got the time, no need to worry with wine matching, pairing white with the starter, red with the main.
FRANC ROSE is light and easy with enough heft to hold up to most summertime food. I mean, who does not smile at the thought of a pink wine?
It takes as much talent to make a good Rosé as a good red or white wine. Mcbride Sillig presses solely their Cabernet Franc grown in Marlborough, to produce a full bodied wine with captured tannin and exceptional aroma. Their Franc Rosé is made with the ENTIRE de-stemmed crushed grapes, that are left to macerate for a few hours to pick up a blush of skin colour, THEN PRESSED. It is the degree of contact between the red skin and clear juice from the white flesh that determines the wine’s final colour.
Some very affordable Rosés are a mixture of white and red wines and others are made by crushing red grapes and using just the run-off juice to make a Rosé, increasing the concentration of RED wine made from the remaining grapes.
The juice or “moût” is left to ferment, then is clarified and bottled to retain its fruit, flavour and freshness.
The McBride family’s skills are dedicated, to growing and making its distinctive rose and red in Marlborough, for a connoisseur market.
Imagine yourself drinking our Franc Rosé, refreshing yet fruity, well balanced, crisp and light. Admire its delicate colour in the glass, adding often neglected aesthetic enjoyment to your dining experience.
Served between 8-10 °C Franc Rosé is a wine for all seasons. Open a bottle not only in summer, but at any time of the year, if only to recall past holidays or dream of a day when you will relax on a hot sunny beach.
Our Rosé is an ideal accompaniment to weekend brunch, hors d’oeuvre, “charcuterie” or aperitif. It complements lunch or dinner, whether meat, grilled fish, shellfish or spicy exotic dishes are being served, and also most desserts.
Taste and you will agree that our Rosé knows how to seduce. Close your eyes and discover that Franc Rosé is dry like the valley of its origin and expressive like those who grew the grapes and vinted this wine.
I suggest that you click the order button now to ensure that you have some of our limited Franc Rosé on hand, to savour with friends and family for the Christmas period and through the year to come.
More than one million years ago, grapes grew around the Mediterranean, on vines that barely resembled the modern style of today. It was in around 3000 BC that the first vinification techniques were developed and the wine culture was born.
In the early days of winemaking, vinification was based essentially on red grapes, which, after a quick “foulage” (crush) and no maceration produced a pink wine called “clairet” (claret).
In the thirteenth century France produced 87% of clairet -appreciated for their vivacity and freshness- to 13% red. The clairets were considered healthy, nourishing wines by their mostly urban, often aristocratic consumers. By the 1300’s, clairets had vanished in favour of reds. Occasionally clairets were a mixture of white and red grapes, first called Rosé in 1682.
Paid holidays were introduced in France in the 1920’s and the annual migration of holidaymakers to the South, brought some colour to the Rosé market. However, it wasn’t until the beginning of the 21st century that the style returned to favour. Quality was not always good, but this has now changed radically, as Rosé is enjoyed internationally, for its delicate colour and fruity flavours.