Sunday, June 10, 2007

2006 Domaine Houchart Côtes de Provence Rosé

A little background of Domaine Houchart:
Domaine Houchart is today owned by Geneviève, the wife of Jérôme Quiot, having been originally acquired by her grandfather. During the period the 1850's, Aurélien Houchart was an energic proprietor and negociant in wine, and created one of the largest domain in Provence. Subsequently his Domaine was divided between the five children, with Hilaire Houchart, Geneviève Quiot's grandfather inheriting 50 hectares of vines, the cellars and agricultural buildings.

Today, Domaine Houchart still has the 90 hectares of vines, situated at Puyloubier, at the foot of the famed montagne Sainte Victoire, 25 kms east of Aix-en-Provence. Since 1984, these wines have been commercialized by Vignobles Jérôme Quiot. Domaine Houchart produces about 390,000 bottles (32,500 cases) of Côtes de Provence & Sainte Victoire and 26,000 bottles (2,150 cases) of Vin de Pays Syrah-Cabrenet.

This 2006 Domaine Houchart Côtes de Provence Rosé can be purchased for $10 at Crush Wine. It is a blend of 35% Grenache, 25% Syrah, 20% Cinsault, 10% Cabernet Sauvignon, 5% Mourvèdre and 5% other grape varieties. It carries a 13% alcohol.

Also noted on the back label of the bottle:
Special efforts are made to preserve freshness and fruit by the use of CO2 gas to exclude oxygen during the harvest. This is a fresh rose with a pretty salmon-pink color. elegant flavors of red berries, mineral notes and a clean finish. Serve this wine lightly chilled. Very nice on its own, it goes well with most dishes, specially sushi, salads, pizza and mild cheeses.

Tasting Note:

Color: Salmon Pink.

Nose: Watermelon and floral notes. A little alcohol does pokes out as it warms.


Palate: Juicy with lemon, strawberry and more watermelon flavor.

Body: Light and lean but maintains good structure.

Finish: Lingering and refreshing.

Comment: This is exactly what a rosé should be. Dry, lip-smacking and full of charm. This rosé is simple, but it is a beautiful summer sipper. Paired it with baked haddock and pan roasted string beans. Yum!

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