Winemaker Gavin Quinney made this lighter, fresher style of pale rosé by harvesting specially selected plots of Merlot (50%) and Cabernet Sauvignon (25%) and Cabernet Franc (25%) picked before dawn. The grapes were pressed straight away, leaving little time for the dark skins to colour the fresh, cold juice, before cool-fermenting the final blend.
Serve chilled - either on its own or try it with spicy food.
Gordon Ramsay, The Times Magazine, June '03: "My sommelier Ronan Sayburn suggests buffet party drinks should be light and quaffable, especially if you are a genial host. But you need to choose fresh, crisp wines that will cope with a wide variety of foods... You could plump for Rosés, although good ones are not easy to find. Look for good Bordeaux rosés... Ronan's choice is made by English couple Gavin and Angela Quinney at Chateau Bauduc."
Chateau Bauduc was featured on Oz and James Big Wine Adventure on BBC2.
