Our tasting impressions
We love Rosé - and not just in the summertime. But truth be told, they often taste like...well, Rosé - the skin contact being the defining element - without much expression of variety or place. This is not that. It is supremely dry and deeply savory. The acidity frames but does not protrude. Lovely and really tasty.
About this wine
100% Pinot Noir made only in abundant vintages. The grapes are usually a mix of everything from village to Grand Cru from their vineyards in Gevrey and Chambolle. Philippe and Christine started making this as a lark for their own use and for their friends. Intense demand compelled them to offer it only on a very limited basis. VDLT has the entire US allocation of magnums!
About the grape
Pinot Noir is an ancient grape from eastern France. Notoriously challenging, it thrives in cooler climates. The concept of terroir is most closely identified with Burgundy because the lightness of Pinot Noir enables it to so transparently express minor differences (which is why experienced tasters can discern the difference in wines produced from vineyards in very close proximity). Intense popularity resulted in plantings all over the world but most agree that its finest expression is in the Côte d’Or of Burgundy.
About the vintage (Domaine Perspective)
The 2016 growing season was extreme and uncommon. A very warm, dry winter followed by a cool, rainy spring and finally a hot and dry summer. The black frost of April 27 resulted in one of the slowest years for vine growth in memory and ultimately decimated fruit production. The conditions made intense vigilance for mildew and other diseases essential. Ripe and sweet like 2015, but 2016 is more classical and shows all signs of being capable of greatness.
On your table…
Pinot Noir and Rosé are both very versatile with food but the heartiness of this wine also brings some bigger foods into the mix. We recently enjoyed it with Katz’s pastrami and hot dogs. It was just fine with burrata from Teitel Brothers on Arthur Avenue as well.
The vines are grown and tended with a fundamental concern for the land and in tune with the seasons, enabling Nature and "terroir" to fully manifest themselves, all the while adapting ancestral techniques to suit the constraints of today. Regular between-row tillage, early cluster thinning, thorough leaf removal and picking by hand all contribute to the growth of optimum-quality grapes.
The grapes are systematically sorted before reaching the fermenting vats. Governed by the quality of the grapes harvested after an entire year's work, vinification is a meticulous and traditional process carried out in a modern vat hall.