Two of our ROSÉS are written up in the press this week-end, not that either of them need much of a helping hand given their rate of sale, and in spite of the dreadful summer we are having!
Jancis Robinson (www.jancisrobinson.com) likens the Made In Provence Premium Rosé to the rather pricey L’Esclans Rosé ‘at half the price’, and David Williams writes about the MIP* Classic version in the Observer; ‘pale salmon pink in colour, it offers subtle redcurrant and pink grapefruit flavours and pin-sharp acidity that combine to make it particularly refreshing.’
Harry Eyres takes over in the Saturday Telegraph, while Victoria Moore has a summer break, and writes about Tuscany’s Morellino di Scansano, highlighting in particular Fattoria di Magliano’s ‘Heba’ 2009: “It’s really, really good glugging wine,” Patrick Sandeman of Lea and Sandeman puts it, while we taste his excellent Morellino di Scansano “Heba” 2009 from Fattoria di Magliano in the shop in Kensington Church Street. There’s the deep, black cherry nose with just a hint of violets, the open generous fruit, sweetness trouncing the hint of sourness you always get with sangiovese – helped here with 15% syrah. Heba is mainly fermented in cement tanks – coming back into fashion all over the wine world – and not matured in oak. It weighs in at 13 degrees, which is relatively light for morellino these days, but seems about right.