"No.1 Rosé" Cuisine Magazine
Pale pink in colour, sitting well within the classic French “pale and dry” spectrum
Complex & elegant, delicious on its own or with a range of cuisine
Invivo X SJP Vin de France Rosé 2022 (France)
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Invivo X SJP Vin de France Rosé 2022 (France)
Accolades
Awarded 5 Stars & No.1 Rosé
Cuisine Magazine
Awarded 90/100 Points
James Suckling
Awarded Best Buy
Cuisine Magazine
Description
- Dry style
- Red berries
- Pink florals
- Fresh & vibrant
Pale pink in colour, sitting well within the classic French “pale and dry” spectrum. The nose is lifted and expressive with perfumed aromas of pink florals, red berries, subtle herb and minerals. The palate is fresh, vibrant and fruitful with savoury notes delivering a fine, even, long finish of strawberries, rose petal and fresh herbs.
This wine has been crafted in collaboration with the family estate from Lambesc, South Provence. The grapes come from the Roy René vineyards, covering just over 900 hectares around the villages of Lambesc, Saint-Cannat and Rognes, full of rich traditions and history. The exceptional exposure of the Chaîne des Côtes and the Chaîne de la Trévaresse hilltops as well as a climate very little exposed to rain and frost, allow us to harvest an irreproachable quality of grapes.
The fourth vintage of this wildly popular premium Rosé comes from South Provence and has been crafted in partnership with a family estate, Sarah Jessica Parker and Invivo. Sarah Jessica Parker is involved in the blending of the new vintage each year, as she represents the taste of consumers and what they are looking for in their glass. Together, SJP and Invivo co-founders (Tim and Rob), have created this beautifully pale, dry, and fruitful rosé, created to be enjoyed by those with the same taste as Sarah Jessica.
The grapes were completely whole bunch fermented, with a short maceration of only a few hours. This was enough to impart fantastic colour and texture. Following a soft pressing, the juice was given a cool fermentation in stainless steel and allowed to ferment to almost complete dryness. Maturation on lees in stainless steel then added texture. Malo-lactic fermentation was prevented to ensure vibrancy.
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