Gerard Bertrand 'Cote des Roses' Rose 2024
A wine to celebrate the Mediterranean Art of Living! From the south of France a zesty Grenache, Cinsault and Syrah rosé with the emphasis on Grenache - ideal for rosé because it matures easily and quickly, has vibrant aromatics, yet keeps its zesty acidity for food. Elegant, dry, medium-bodied and very satisfying with wild strawberry, ripe red berry, rose petal. citrus zest and light herb flavours on the palate. The bottle for this rosé was created in a competition for students at design schools in Paris. There is actually a rose shape cut into the glass on the bottom, as well as an elegant glass stopper on the top.
92 Points - Natalie MacLean
This Côtes de Provence blend sparkles with watermelon medley, white-peach nectar and honeysuckle perfumes. A thread of sea-breeze salinity and zesty acidity gives the wine a mouthwatering lift. Its dry, seamless texture keeps each sip utterly moreish. Pair it with seared scallops in citrus butter or a feta-and-heirloom-tomato bruschetta.
Original: $15.54
-65%$15.54
$5.44Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
A wine to celebrate the Mediterranean Art of Living! From the south of France a zesty Grenache, Cinsault and Syrah rosé with the emphasis on Grenache - ideal for rosé because it matures easily and quickly, has vibrant aromatics, yet keeps its zesty acidity for food. Elegant, dry, medium-bodied and very satisfying with wild strawberry, ripe red berry, rose petal. citrus zest and light herb flavours on the palate. The bottle for this rosé was created in a competition for students at design schools in Paris. There is actually a rose shape cut into the glass on the bottom, as well as an elegant glass stopper on the top.
92 Points - Natalie MacLean
This Côtes de Provence blend sparkles with watermelon medley, white-peach nectar and honeysuckle perfumes. A thread of sea-breeze salinity and zesty acidity gives the wine a mouthwatering lift. Its dry, seamless texture keeps each sip utterly moreish. Pair it with seared scallops in citrus butter or a feta-and-heirloom-tomato bruschetta.
