Dry rose is still a fairly hot commodity. The wines were in a slugfest with white zinfandel in the market for many years, but while white zin remains a potent item, dry rose does appear to have won the battle. It has established itself as a real wine and one that has a place on any wine lover's table.
So they tell me. I've had a hard time appreciating the quality. Part of the problem could be that they need to be consumed fresh. Most of what we see on the shelf has been in bottle atleast 6-12 months. But I'm not convinced.
There seem to be two camps in the dry rose world. One camp harvests early to retain freshness, resulting in a fresh and vibrant wine with, usually, very little flavor. The other camp either harvests later or uses some prolonged skin contact to make a denser style with intense flavors, but no freshness.
Chateau de Segries Tavel Rose falls into the latter camp. The wine is enjoyable; very much so in many ways. But lacks a degree of tension. It's fat and rich, but the fruit feels slightly cooked.
I don't want to scare anybody away from this wine. If you're looking for a good rose and you happen to find this bottle, usually around $13-$18, you will be in for a treat. There is much more character here than in 99% of the rose's you're going find on the shelf, but with a slightly higher acid profile this wine could be something really special.
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