A new Sunday experience unfolds on the Jimbaran Beachfront as Sundara Bali presents their ‘Pink Brunch’, inspired by the delicate tones of Whispering Angel Rosé.
From seasonal dishes to specially-crafted cocktails, pink hues take over the indulgent weekend experience, with every delight served at the table, from seafood platters to fresh salads and succulent steaks.
Brunch at Sundara has always been about leisurely grazing, with sharing-style plates brought to the table for everyone to savour together. The Pink Brunch menu covers both land and sea, from refreshing Coconut Crab Salad and Grilled Oysters, to Coffee Wood-smoked Steak Tartare, Grilled Whole Fish of the Day, and Duck Smoked Over Embers.
A highlight is most definitely the Chilled Seafood Platter, a generous serving of the freshest oceanic delights, including poached lobster, tiger prawns, scallop crudo, coffee wood smoked salmon, served with Bloody Mary dip, smoked chilli mayo, horseradish and lemon.
Leave room for the beautiful and equally-delicious desserts, all tickled pink, with an iconic Bali Vanilla Mille-Feuille served at the table, Sundara Macaron with pistachio cream, and Rosella Soft-Serve Ice Cream.
Of course, bottles and glasses of Whispering Angel Rosé are the most appropriate pairing for the Pink Brunch. However, Bar Manager Paul Minea has also prepared a list of gorgeous pink cocktails to choose from: Pink Me Up, with Whispering Angel, strawberry and basil cordial and elderflower tonic; Pink Cooler, with Aperol, snake fruit cordial and dragon fruit foam; to Frozen Rosé, with East Indies Gin, peach, rosé, citrus and pomegranate.
Choose from two available Brunch Packages:
Pink Indulgence – IDR 1,250,000++ per person Including a Seafood platter
Whispers in Pink – IDR 3,800,000++ for two people Including a seafood platter and a bottle of Whispering Angel Rosé
Special Perks: Wear pink and receive 10% offper reservation Pool & daybed access (based on availability) with hourly poolside amenities
AWhat to eat with Château d’Esclans rosé
By Michael Huband
While many drinkers are unsure of food pairings to match rosé, Château d’Esclans has suggested the perfect dishes to accompany its estate wines, from quiche to caviar.
Rosé has been one of the wine industry’s great success stories of this century, and Provence rosé has been central to that. Between 2010 and 2022, exports of Provence rosé have more than quadrupled and their average value has doubled.
Moreover, the southern French region has become the benchmark for the category globally: consumers judge the competition in relation to Provence.
The appeal has certainly proved irresistible. But it has also frequently been simplified. Too often, Provence rosé is characterised as just a hot weather wine: crisp, inoffensive and made for sipping by the pool. It is a characterisation that the region’s best producers are now refuting.
Château d’Esclans is a prime example. Founded in 2006 by Sacha Lichine, it was born of a mission to create the greatest rosés in the world.
The property is situated northeast of St. Tropez, looking over valleys and, in the distance, towards the Mediterranean. It offers a perfect position to craft authentic, quality-driven rosé.
Alongside founding winemaker Patrick Léon, Lichine built a portfolio that embraced both Provence tradition and innovative winemaking. It includes a variety of styles – now sold in more than 100 countries – that show the breadth of potential for rosé in Provence.
Of course, in that range there are still refreshing wines to sip by the pool. Whispering Angel – a category leader – is far more complex than the stereotype, but it undeniably serves as a popular thirst-quencher.
Yet Provence rosé, as made by Château d’Esclans, showcases far more than freshness and drinkability. The estate wines, in particular, have gastronomic potential that drinkers sometimes overlook. So what is the pairing potential of the high end rosés? We spoke to the winemaking team for their recommendations.
Château d’Esclans
Made solely with grapes from the Château’s own vineyards, this estate wine brings together the approaches that define the winery.
Its blended Grenache and Rolle grapes are picked early in the morning, preserving freshness before the Provençal sun starts to heat the vines. They are then fermented in a mix of stainless steel and barrels, preserving the quintessential freshness while adding fullness and a smooth, creamy texture.
This complex wine is elegant and versatile, so the dishes it can accompany are likewise wide-ranging. Its winemakers recommend richer vegetarian dishes, such as ratatouille, quiche lorraine or a salad of apple, walnuts and goat’s cheese. Equally, Château d’Esclans can complement fresher meat-based dishes, like beef carpaccio or chicken with tomatoes, olives and lemon risotto.
Les Clans
Though bearing the estate’s hallmarks, Les Clans marks a step-change in the gastronomic ambition of the range. Once again employing Grenache and Rolle, its winemaking is founded on principles of sophistication and richness.
In practice, that means 100% oak fermentation and maturation, using 600 litre temperature-controlled demi-muids. Twice weekly bâtonnage over its eleven months of ageing further builds its rich profile.
Lobster, sea bass ceviche and tuna tartare: the suggested pairings use Les Clans’ combination of body, elegance and exotic notes to complement richer servings of fish and sea food. It also, however, has the weight and balance to pair with French classics such as steak au poivre, cheese soufflé and terrine of foie gras.
Garrus
The combination of outstanding vineyards and precise winemaking has made Garrus a benchmark for fine rosé. It is concentrated and creamy, with richness and spicy notes that evoke top Burgundy and prestige Champagne.
Given the ambition behind it, the winemakers recommend iconic French dishes. It can offer freshness against some of the finest dishes in the world, like caviar or goat’s cheese. It also works well against the buttery delicacy of grilled sole with beurre blanc.
However, this is not a wine confined to a world of Michelin stars. Garrus’ combination of freshness and richness makes it ideal for humbler dishes that might grace the table at a family gathering. It will complement a rack of lamb, côte de bœuf with béarnaise sauce or roast chicken and sautéed rosemary potatoes – a wine equally suited to silver service as to grand-mère and grand-père’s dining room.
CHÂTEAU D’ESCLANS Sacha Lichine “Considering the Profile of the Next Generation of Wine Lovers” “The wine world is facing challenges that, as we all know, are related to broader problems related to consumer demand and the wide variety of wines and other beverages penetrating the wine market. Conscious drinking has reduced consumption (anti-alcohol sentiment), and interest in high-quality ready-to-drink beverages, particularly in North America, has contributed to this situation. In addition, wine itself is expensive (high inflation), especially among those who don’t have the income to afford it regularly. The rise in cannabis use has also affected the situation. Long-standing wine consumers, the so-called wine lovers, are getting older and drinking less. Those with a wine cellar with extensive stocks are storing their bottles, so they neither open nor consume them, which exacerbates the overall problem.
Distribution is crucial for us and has contributed significantly to the expansion of the Côtes de Provence rosé category. At the same time, we have created a larger and more demanding market through channels such as duty-free and on-trade. Regarding production, the advanced technological approach we introduced in 2006 and expanded in subsequent years has greatly influenced our quality in vineyard management and modern equipment in the cellar. This allows us to maintain the quality of Whispering Angel (while increasing production) and enhance the (gastronomic) profile of the fine wines in the Estate Collection (Château d’Esclans, Les Clans, and Garrus).
The foundation laid over the past decade has set the stage for phenomenal and accelerated growth, culminating in the formation of strategic alliances with LVMH, which acquired a majority stake in the company at the end of 2019. This momentum has now evolved to the point where the group owns the company almost entirely. At the same time, we are working closely with our team to further develop our range of award-winning rosé wines through premium initiatives around the world.
Having built my company over a period of almost twenty years, I will be expanding my horizons into other areas of the beverage industry, notably by currently investing in an emerging mezcal brand called Rosa-Luna and staying connected with lifestyle-related industries, including the creation of the first wine and food fair concept in Switzerland (Gstaad Wine & Food Festival), which will launch as an annual event in 2027. These ventures, along with contacts interested in developing other brands, represent a logical extension of my more than forty-year career in the wine industry. I began in Bordeaux, lived and worked in the United States and Asia, and continued my development in Provence. Education and inspiration go hand in hand.
As my father, Alexis Lichine, used to say, “The best way to learn is to buy a corkscrew…” Looking ahead, however, it’s clear to me that the next generation of wine lovers will be self-described enthusiasts who come from a different era than my generation. Therefore, producers/suppliers and their key trade partners must take an approach that considers the profile of the next generation of wine lovers and speaks to them in a contemporary way to ensure their affection for wine remains culturally relevant.
Overall, wine will continue to exist, but the route to market must adapt to ensure wine remains both dynamic and desirable, and we must not forget the need for meaningful “liquid to lips” initiatives that give the next generation the opportunity to make wine part of their experience.
WINE IMPULSE
New Zealand Sauvignon Blanc such as Cloudy Bay and rosé champagne. The former is characterized by a highly pleasing flavor profile. In addition, we produced four wines for our first vintage in 2006; today there are seven.
Each wine is based on interesting conceptual thinking and has a backstory that is both insightful and inspiring. When asked which wine I have “discovered” in the last ten years or which has given me an impulse for my work, “The Pale” comes to mind, which was released in 2020. “The Pale” was conceived during the lockdown as an accessible Mediterranean Vin du Pays du Var IGP. It owes its name to its transparent pink color, which has all the characteristics of an authentic Rosé from Provence embodies this. Its brand personality reflects the spirit of the Roaring Twenties, without stiff formalities, making it completely accessible and immediately drinkable.
As an entry-level wine, it is a perfect introduction to the world of quality rosés from the South of France, allowing both younger and price-conscious consumers to enjoy a thoroughly enjoyable glass of wine.
CHÂTEAU D’ESCLANS CÔTES DE PROVENCE CHÂTEAU D’ESCLANS 2024 Château d’Esclans is located in the heart of Provence, northeast of Saint-Tropez, with the Mediterranean Sea as its backdrop. The first mentions of Château d’Esclans date back to Roman times, when it served as an observation post on the Gulf of Fréjus to detect possible maritime incursions early on. Château d’Esclans is an exceptional winery in Provence. It is particularly distinguished by its old Grenache vines, which produce grapes with more concentrated aromas than younger vines.
Sam Harrison celebrates 20 years as a restauranteur with some perfect supper clubs
West London’s favourite restauranteur is putting on some very special evenings this September which you will not want to miss
By David Sefton
Sam Harrison is very well loved in the restaurant world, and particularly so in West London where having left the world of Rick Stein he started on his own with the launch of Sam’s Brasserie in Chiswick. The food in his restaurants has always been excellent, but the success is I think equally due to the service adn atmosphere. Perhaps this is in part due to him having a background similar to his clientele, and understanding what they want. When he sold the original restaurant and its sibling to Hawksmoor it was thankfully no surprise, and a great relief to everyone, that he was soon back with the excellent Sam’s Riverside in Hammersmith and Sam’s Waterside in Brentford.
Yet time and tide wait for no man, and this September marks 20 years of Sam Harrison’s career as a restaurateur so, to celebrate, Sam’s Riverside and Sam’s Waterside are hosting a series of supplier supper clubs throughout the month.
There will be eight events, hosted by renowned suppliers such as HG Walters, Wright Brothers and Journey’s End, taking guests through the ingredients and dishes that shape the menus at Sam’s restaurants with five delicious courses. This is an anniversary well earned, and I’m sure that these events will be something special to celebrate a rather special career as a restauranteur. Although, to be clear he is not allowed to quit yet!
There are eight supper club events as part of the celebration, four at each restaurant, and each supper club will be hosted by the suppliers themselves, giving guests the chance to hear the stories behind the wines, the produce and the menus – and of course, to ask as many questions as they like. Experts from Ellis Wines, Journey’s End & Château d’Esclans will be pouring the glasses, while the finest ingredients come from Oui Chef, Phoenix Farm, and Chiswick House, fresh oysters & seafood from Wright Bros and sustainable meat from HG Walter.
15 September – Wright Brothers x Rock Angel – £125
The finest oysters and seafood from Wright Brothers, matched with the world-renowned rosés of Château d’Esclans, including Whispering Angel, Rock Angel, and Garrus.
The Best Outdoor Restaurants and Bars in London
London’s exclusive hotels and restaurants have worked tirelessly to open charming outside spaces.
By Jasmine Boothe-Henry and Kim Ayling
Hyde Park
Dinner by Heston Blumenthal’s pretty outdoor terrace might not have the city-sweeping views of London’s rooftop bars but, thanks to its location right on Hyde Park, it has a pretty special backdrop of its own.
Open for lunch during the day and snacks in the evening, the menu takes cues from the main Heston Blumenthal restaurant inside, with quirky takes on British classics: fish and chips, coronation chicken, and Eton mess. And yes, the chef’s famed Meat Fruit dish is on offer. Wash it all down with a glass of Château d’Esclans’ rosé.
Spice of Life
Miami Spice 2025 offers a delicious way to experience the city’s top restaurants at a great value
By Irene Moore
Miami-Dade County is on the rise for culinary tourism. Earlier this year, the restaurants in Miami and Miami Beach earned 16 Michelin stars, the most to any county in Florida. Late last year, a study by Wallet Hub ranked Miami the “Top Foodie City in America.”
Part of the reason the city is so popular with foodies is The Greater Miami Convention & Visitors Bureau’s (GMCVB) highly anticipated annual Miami Spice Restaurant Months from Aug. 1 to Sept. 30. The popular culinary program invites locals and visitors to enjoy prix-fixe, three-course menus at more than 300 participating restaurants across Miami and Miami Beach at a minimum of 30% savings. The two-month event also supports local communities, one plate at a time, through small, optional donations while dining out.
Now in its 24th year, Miami Spice continues to highlight Miami’s diverse, world-renowned dining scene, with lunch and brunch menus priced at $35 and dinner menus from $45 to $60. Restaurants span more than 20 neighborhoods and represent cuisine from across the globe that ranges from award-winning fine dining and beloved local gems to highly anticipated new openings.
This year’s program continues its support of local nonprofit Camillus House, which provides services for those experiencing homelessness. Guests will find a QR code on all Miami Spice menus encouraging donations, making it easy to give back while dining out. Great news: The first cumulative donation of $25,000 made by Miami Spice patrons will be matched by the GMCVB.
This year’s official wine sponsors are two distinguished names from the LVMH portfolio: Terrazas de Los Andes from Argentina and Whispering Angel Rosé from Provence — popular wines that complement the diverse flavors featured throughout the Miami Spice menus.
Miami Spice is also partnering with Mexica Tequila and the Miami Beach Botanical Garden to introduce Margarita Spice, a signature cocktail crafted exclusively for this year’s program. Infused with fresh, locally sourced ingredients and garnished with spiced lemongrass straight from the garden, the cocktail brings seasonal flavors to the glass, highlights our sustainable ingredients, and supports local growers.
This year’s program includes new signature dining experiences, Michelin-recognized restaurants, exciting first-time participants, and a focus on sustainability and social impact.
(Provided by the Greater Miami Convention & Visitors Bureau www.miamiandmiamibeach.com) Whispering Angel
INTERACTIVE EXPERIENCES
Select restaurants are shaking things up with Signature Dining Experiences that transform a meal into an unforgettable culinary adventure. For example, Le Jardinier Miami is hosting an exclusive five-course seasonal chef’s dinner in collaboration with L’ Atelier de Joël Robuchon; Blind Tiger is offering a curated omakase experience that highlights creative sushi with bold Japanese flavors; and Faena Theater is cooking up a unique dinner-and-a-show that includes a three course menu accompanied by a third row orchestra level ticket.
DELIGHT IN THE MICHELIN STARS
Several of Miami’s Michelin-starred and Bib Gourmand restaurants return to Miami Spice this year, including Stubborn Seed, Boia De and Cote Miami, along with Green Star honorees EntreNos and Los Félix. Also featured is Michelin-recommended Beauty and the Butcher in Coral Gables, where guests experience Chef Jeremy Ford’s signature bold flavors and refined technique, with a rotating selection of small plates and elevated meats crafted for the occasion.
MEET THE NEWCOMERS
This year’s lineup includes several first-time participants, including local Wynwood favorite Uchi; Colombian staple Andrés Carne de Res on Lincoln Road; Lucky Cat by Gordon Ramsay, offering tapas-style Japanese flavors; Wyn Wyn, serving an Asian-fusion Latin menu; award-winning Ghee Indian Kitchen’s traditional flavors offer a contemporary spin at two locations; Cleo, bringing a bold and flavorful Eastern Mediterranean feast inspired by Old World cooking techniques; Mimi Chinese, known for its refined take on regional Chinese cuisine; and Donna Mare Italian Chophouse, bringing Italy’s rich culinary traditions.
DINE WITH INTENTION
The 2025 program emphasizes sustainability through partnerships with organizations such as Compost for Life, Glass for Life, and Food Rescue US – South Florida. These initiatives help convert food scraps into soil, repurpose glass into sand, and redirect surplus food to shelters. Participating restaurants are encouraged to join the Surfrider Foundation’s Ocean Friendly Restaurants program, which offers tools and visibility for environmentally conscious operations.
Blacklane, the global chauffeur service, is the official transportation partner of Miami Spice. Guests can enjoy a premium, on-demand experience through Blacklane’s easy-to-use app and arrive at their favorite restaurants in style. In the app’s promotion tab, find the promo code Spice25 to receive $30 off your ride.
“Sangha”, the signature Thai restaurant of Centara Reserve Samui, when cultural heritage and high Thai cuisine meet elegance.
Sanga in Thai means elegant, redrawing a new line for contemporary Thai cuisine through a luxurious and profound journey in the serene atmosphere of Centara Reserve Samui.
Sa-Nga, the signature restaurant at Centara Reserve Samui, redefines contemporary Thai cuisine through an exquisite dining experience and indulgence in deep flavours. Visitors are invited to experience the art of Thai flavors through modern cooking techniques. This place is not only preserving the value of traditional Thai food. It is also to enhance this cultural heritage with creativity and exquisite art.
The elegant restaurant is driven by a team of visionary Thai chefs. They interpret traditional Thai food in a fresh way. Blending authenticity with innovation This delicate balance is beautifully conveyed through each meticulously crafted menu, where timeless flavours are recreated with beauty and precision.
At the heart of this experience is a special five-course menu. “The Art of Thai Elegance“, a melody of exquisite cooking designed for 2 persons, priced at 3,600 baht++, takes diners on a journey through the unique flavors of Thailand, reinterpreted with a tactful and elegant presentation style. The restaurant recommends Wine Pairing (1,740++ baht) per person, which has been selected by experts to enhance the flavor and enhance the specialness of each dish.
Dessert
End the evening with a special dessert with Kanvela Chocolate Coconut, 70% dark chocolate from Kanvela from Thailand. Combined with charcoal crumble and coconut mousse, it’s an elegant and mesmerizing conclusion that pairs wonderfully well with Château d’Esclans Whispering Angel, Provence (Provence, France).
Discover the exquisite flavours of Thai elegance at Centara Reserve Samui’s “Sangha” Restaurant, celebrating taste, art and pride in Thai culture with inspirational Thai cuisine. It is rooted in tradition, but it is clearly contemporary today.
From Gstaad, to Courchevel, Aspen or Whistler, we’ll cast a warm pink glow on your après-ski this winter. What’s better than a day on the slopes followed by a glass of the world’s most glamorous rosé?
At Chateau d’Esclans, we believe in turning every moment into an extraordinary celebration. Elevate your après-ski tradition by enjoying the perfection of a magnum, or perhaps even two. For us, every season is rosé season, and we invite you to immerse yourself in the refined elegance that defines Chateau d’Esclans.
See you on the mountain.
Whispering Angel Opens Terrace at Yauatcha City for dim sum pairing
By Libby Zietsman-Brodie
You would have to have been living under a rock not to have heard of Château d’Esclans Whispering Angel and its premium big sister Rock Angel. These rosés have gripped the summer drinking crowd the last couple of years and now they are launching pop-up terraces around the capital for the sunnier months. At Yauatcha City, where the Whispering Angel pop-up resides until 27 September, it was decorated in pink flowers and abuzz with City-types unbuttoning collars.
The evening began with an Angel Spritz, a refreshing fruity blend of the aforementioned wine, Aperol Spritz, apricot liquor and tonic to cool you down.
Whispering Angel is a blend of juicy Grenache, floral Cinsault and Rolle and it is bone dry, meaning it can pair freshly with rich dishes yet not dominate more delicate flavours. Yauatcha, experts in the art of dim sum, have devised a special pairing menu for the terrace and the rosé slipped down a treat with the fragrant, delicate lobster dumpling lightly spiced with ginger and topped with Tobiko caviar.
For those in the mood for something meatier, the soft-shell crab bao is supremely satisfying and the Iberico pork truffle siew long bao is a triumph so good we had to order more.
I could have happily nibbled away for hours as the sun set but was advised not to miss the dessert, a shiny cerise globe of rhubarb compote, gin jelly and juniper mousse. But it was the Sakura and raspberry macaron that won my heart in the end – a skilfully crisp bite of daintily perfumed flavours.
You can pause for a glass, carafe, bottle, magnum or – for those who are going large – even a jeroboam (£256) of this popular rosé.
Other terraces serving the wine include Searcy’s at the Gherkin, Stoke House Terrace in Victoria and Wright Brothers Jetty in Battersea.
How Rosé Wine Has Given Itself a Rebrand in Recent Years
By PrestigeOnline Thaïland
Once stereotype as a wine associated with bad taste, rosé wine is moving upmarket. Here’s a closer look into the movement.
One out of every ten bottles consumed in the world is a rosé, according to the latest World Rosé Observatory published in 2021. Once stereotyped as a wine associated with bad taste, rosé has moved upmarket to become a third type of wine in its own right, and one that is not only suitable for aperitif time. Serious efforts on the elaboration of various rosé wines as well as on the image of rosé continue to be made, in order to meet consumer expectations and elevate the product.
The Stars Who Bought a Chateau
Over the last few days, the world of wine has been buzzing about rock star legend Jon Bon Jovi’s arrival in France. The “It’s My Life” singer wasn’t in town for a concert but for one of his other passions in life: wine. The event marked the official retail launch of his wine. And his wine is none other than a rosé that the singer has concocted with top winemaker Gérard Bertrand (who also is familiar with the world of music, as he’s been organising an international jazz festival at one of his domains — Château l’Hospitalet — since 2004). In association with the singer’s son, Jesse Bon Jovi, the men developed this blend of grenache, cinsault and mourvèdre that Americans have had a chance to drink since 2018. Wine Spectator, the US magazine of reference in the matter, is full of praise for this rosé, giving it a score of 90 out of 100. The name on the label is Hampton Water, in reference to this region northeast of Long Island in the state of New York, which is the refuge of stars and big money.
Francis Ford Coppola, Jay Z, Carole Bouquet… Stars who buy a chateau, or even participate in the elaboration of wines of high quality (Bouquet’s Sicilian wine produced on the island of Pantelleria is a perfect example), are nothing new in the sector. But these days, celebrities are interested in just one colour of wine, and not just any colour: the one with the most negative associations in the past. Despite the many innovations in the matter and the elevation of the range, rosé is having serious difficulties shedding its image as a low-end wine without depth or complexity. However, there is a common thread between all the celebrity collaborations with rosé-producing estates: they are quality references. For instance Australian singer Kylie Minogue has just renewed her collaboration with Château Sainte-Roseline, a classified cru in Provence, whose cuvée La Chapelle Sainte-Roseline combats stereotypes about rosé with the finesse of its blend and its depth on the palate. The leading example is of course Brad Pitt at Château Miraval, whose purchase alongside his ex-wife Angelina Jolie generated many headlines. Voted best rosé wine in the world by the Wine Spectator, the creation made from grenache, syrah, cinsault and rolle is a gourmet rosé that can be easily paired with a gourmet meal, going beyond the aperitif.
And in fact it’s the niche of Provençal rosé that is drawing celebrities. In 2017, George Lucas acquired Chateau Margüi, located in Chateauvert, which can also boast of elevating store shelves with a gourmet rosé, Bastide de Margüi. French stars are also going all in on rosé. In March, Patrick Bruel launched the first vintage of his Augusta rosé, produced on his estate in Isle-sur-la-Sorgue.
And when stars aren’t making their own rosé, they’re choosing well-known references to post alongside their faces on social media, glass in hand. From Beyoncé to Kendall Jenner, American stars are giving their summers a refreshing, classy boost by uncorking the successful rosé of Château d’Esclans, Whispering Angel. A cuvée created in 2006 by Sacha Lichine, the originator of a concept that Americans love: premium rosé. While some people still associate rosé with cheap, sugary concoctions, the businessman has carved out a whole range of premium rosé wines, the most expensive bottle of which (Garrus), costs a hundred euros. At its launch, the cuvée was labeled as the most expensive rosé in the world. Other Provençal blends have since stolen the title.
Image Crediit: Paul Einerhand/Unsplash
Sparkling Rosé
For the 2022 season, bubbles will be the stars. A brand new taste experience is being proposed by Chandon, a brand of the LVMH group. It has created a blend of eight grape varieties, a formula that is rare in the world of rosé, which usually are composed of three, maybe four, emblematic grape varieties, such as Grenache, Cinsault, Syrah or Mourvèdre. Named Le Chant des Cigales, the cuvée was developed under the direction of former Dom Pérignon cellar master Richard Geoffroy. So we know this is serious! The creation shakes up the codes of sparkling — should we add an ice cube to the glass or not? Something that signals heresy for purists, and which may not help when it comes to stopping the naysayers criticising this type of wine.
And this is not the only serious attempt at a sparkling rosé. At Château Sainte-Roseline too, the focus this year is on the effervescence of a blend built around Grenache, with the addition of Cinsault, Caladoc, Mourvèdre and Rolle. The cuvée, named Allégorie, will be launched on May 25. The beginning of a new trend?
