Domaine Castelnau Vins de Pays Cinsault Rosé
75 cl
/
12.5% Vol
Enjoyable rosé from Languedoc producer Domaine de Castelnau. Aromatic on the nose with aromas of strawberries, citrus, peach and exotic fruits. Refreshing and easy-drinking on the palate with flavours of strawberries, peach, mango and citrus. Light to medium bodied, it is a definite crowd pleaser that pairs extremely well with summer salads, grilled prawns or salmon.
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Domaine Castelnau Vins de Pays Cinsault Rosé
€14.50
Ex Tax: €11.79
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Product Details
Tasting Notes from Celtic Whiskey Shop and Wines on the Green
Nose
The nose develops fruity aromas of citrus, yellow peaches, and strawberries.
Palate
Easy-drinking and refreshing, with light to medium body and flavours of lemon, strawberries and exotic fruits with a subtle lemon finish.
Colour
Pale pink with blue tones
Fact Sheet
Fluid
75 cl
Grape Variety
80% Cinsault, 20% Syrah
Maturation
Night harvest, gentle pressing. Temperature of fermentation carefully regulated. Maturation takes place in steel tanks.
Alcohol %
12.5%
Estate/Producer
Domaine de Castelnau
Country
France
Region/AOC
Pays d'Oc, Languedoc
Vintage
2021
Closure
Screw Cap
Cellaring/Ageing Potential
Very nice to drink now, keeps up to 2 years
Awards and/or Press Quotes
Awards and/or Press Quotes
Decanter World Wine Awards - Bronze Medal
FAQs
Dark chocolate pairs best with wines that have the structural intensity to match its bitter cocoa and tannin character without being overwhelmed. Fortified wines are the strongest match: aged Tawny Port with its dried fig, rancio, and roasted nut character is the classic pairing. Banyuls from the Roussillon, a naturally sweet Grenache based wine, is the benchmark French equivalent. A full bodied, fruit forward red such as Zinfandel or Amarone can also work, where the ripe dark fruit and spice complement the chocolate.
Many wines use animal derived fining agents during production to clarify and stabilise the liquid before bottling. Common fining agents include isinglass (derived from fish swim bladders), gelatine (bovine or porcine), casein (milk protein), and egg whites (albumin). These are added to bind suspended particles and removed before bottling, but trace quantities may remain. Vegan wines use alternatives including bentonite clay, activated carbon, or pea protein. Checking the Barnivore database or looking for a vegan certification on the label is the most reliable approach.
Customer Reviews
Customer Reviews
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