WAKE UP and smell the rosés people!!!

Last time we had a TAVEL so affordable AND owned by a Châteauneuf-du-Pape legend it broke all kinds of sellout records. This is a level pink emergency if we know one, highly advisable for your wellbeing that you click your way to safety immediately by securing some, as a Tavel-less summer is unthinkable, we’d hate to leave you thirsty for the remainder of this pandemic.

If you know a thing or two about France and rosé, you’ll appreciate that this hails from the first and ONLY appellation in the world exclusively devoted to rosé. We’re talking pricy rosé with unreal aging potential here. Tavelians (we just made that up, thank you Parisians) take their skin and saignée SO seriously that they have “Rosé Laws” regulating even the minimum acceptable color intensity!

Speaking of, looking at it one can’t help but wonder… is this really a rosé or a pale, bright ruby red? Wow. Nectarines and citrus blossoms meld into Rainer cherries and a hint of coconut on the inviting nose. Voluptuous at first sip, with decadent strawberries drenched in whipped cream and rose petals. Spice and hazelnuts enhance the tart cherry core with radiant passion fruit accents on the long, long finale. Either roast the best free range-chicken you can find whole, or fry to perfection.

In praise of Tavel, Antonio Galloni’s Vinous writes, “Compared to what seems like the majority of pink wines on retail shelves and that are being poured in restaurants around the world, Tavel and other weighty Rosés might be a shock to many palates. While more brisk Rosés can easily take the place of lighter white wines, deeper Rosés are terrific alternatives to red wines. Fuller-bodied Rosés also work well with the type of food that would overpower most delicate Rosés, such as red meats, richer poultry like duck, strong cheeses and pretty much anything grilled or smoked. I hope that readers will give richer, bolder Rosés a serious look, as their adaptability and flexibility at the table is welcome and vast.”

Boy… is he right, or what?!

Cellarmaster Ralph Garcin, formerly of Jaboulet, oversees La Nerthe and the biodynamically farmed Prieuré de Montezargués. With triple the 90-point scores, medals and what not, this certainly is a critic darling. To quote Parker himself, “Its considerable depth of flavor and full body make this very dry rose the quintessential example of a great Tavel, which is increasingly hard to find… La Nerthe continues to carry on the tradition as one of the benchmark estates of Châteauneuf-du-Pape. With a history going back to 1784, this is among the oldest properties of the region. It was even referred to by the famous French poet, Frederic Mistral, who gave his name to the fierce, persistent winds of the region.”

90 Points – Robert Parker’s Wine Avocate

“Peach and raspberry aromatics soar on the nose of the Prieuré’s 2017 Tavel. It’s medium-bodied on the palate, with hints of wet stone providing a firm backbone. Herbal and fresh on the lengthy finish.”

90 Points – Wine Spectator

“Stylish, with a mix of peach, mango, cherry and blood orange fruit enlivened by a mineral streak, revealing a flash of tobacco in the background. Shows good range and length.”

90 Points – Wine Enthusiast

“Juicy and plush but pertly balanced, this full-bodied rosé offers sun-kissed strawberry and sour-cherry flavors offset by crisp acidity and an elegant herbal finish. Delightful as an aperitif or with food, it’s a well-balanced, nuanced wine.”

Gold Medal – International Rosé Wine Competition

“An appealing rosé with a brilliant pink color. A rich nose showing red berry tones such as strawberry and gooseberry. Fresh on the palate, with persisting citrus notes. Well rounded body and a long, structured finish.”

Best Rosés – Forbes

“Among the best-known of the southern Châteauneuf-du-Pape vintners is Château La Nerthe, but they also make a very lovely Prieuré de Montezargués Tavel 2017 Rosé, produced in the special microclimate of the Sillon Rhodanien. It has a deep, almost fuchsia color, and there’s plenty of fruit and floral without being cloying, making it an ideal aperitif or accompaniment to cold dishes, goat’s cheese, or salads.”