It can pay to age your rosé, Julian Leidy reports from Elizabeth Gabay MW’s Fine Rosé Day conference…
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You have a photo with caption mentioning Tempier - but then no other reference. Was it in this tasting or did you just need a picture?
Hi Charles, thanks for your question. Tempier wasn’t featured in the tasting. And since food wasn’t really featured there, either, I used this picture to illustrate the discussion of aged rosé’s food-pairing potential and give another example of my encounters with aged rosés that go well with food.
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Re Tempier, 2-3 years ago I worked through 3 magnums of Tempier Rose 2010, so 10 years plus. They were delightful, really long, with a mix of floral and herbal notes, dry and enticing. I’m now keeping a couple of more recent vintages for several years.
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I have a friend that has bought and aged Tempier rose for many years. Because of him I’ve benefited from multiple vintages of these great aged wines. This is one of the best examples of rose that will age.
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When I was a wine merchant, I can vividly remember an Yves Cuilleron Syrah rose. Usually when the rose wines roll in to our North American market in the spring, they provide wonderful drinking throughout the warm summer months and fall. The Cuilleron was undrinkable in May when it arrived in our shop. However, by the following winter it matched up perfectly with a flank steak. Lesson learned not all spring rose is meant for the warm weather.
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