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For over a quarter-century my father and I (Pere Et Fils) have dedicated ourselves to Rose. We knew that the ethereal balance between delicate wild raspberry, white peach, herbs de Provence & acidity would eventually win people over. The cool nights and gentle ripening of our grapes in the hills surrounding Aix-en-Provence provides the ultimate growing conditions for making the kind of balance and complexity we love. Charles Bieler (Charles & Charles)
Bieler Pere & Fils Rose Cuvee Sabine 2019
Coteaux D’ Aix-en-Provence
The 2019 Bieler Pere et Fils Rose Sabine is in no way heavy or fat on the palate, but rather the palate has tremendous length in addition to the raspberry, cherry, peach, herbal, citrus and mineral core.
Blend: Grenache 35%, Syrah 33%, Cinsault 13%, Cabernet Sauvignon 12%, Rolle 7%
The classic Provence rosé profile is what every serious winemaker around the world attempts to mimic and for good reason. Our goal is find the delicate balance between floral, herbal, wild red fruit (not overly ripe), stone fruit and acid. Our hope is to sew these various attributes together in such a way that no one element stands out. The goal is that the wine is in total harmony, and the last few years I think we’ve achieved that balance quite well. We have added one new element, a creamy concentration from the small yields and concentrated fruit. The wine is in no way heavy or fat on the palate, but rather the palate has tremendous length in addition to the raspberry, cherry, peach, herbal, citrus and mineral core. We have continued to invest in better temperature control in all fermentations to ensure more dynamic aromatics. We are also doing more pre-fermentation solids work to enhance palate weight. To ensure maximum complexity, we did over 30 small fermentations using dozens of different yeasts, creating a symphony of flavor. While all our fruit is contracted, we have been working with these same growers since 2005 and collaborate closely on every aspect, as if we were partners in each other’s business.
As the oldest wine growing area in France and the world’s largest rosé specialty region, Provence is the gold standard in rosé. There are 8 different appellations in Provence but only 3 that you need to know: Cotes de Provence, Aix-en-Provence, and Bandol. Most of the biggest rosé producers are in the Cotes de Provence AOC, where, generally speaking, the warmest growing regions in the flats of Provence produce higher yields and harvests tend to be quite early. For our part, we instead focused on the cooler, more rugged and higher elevation vineyards in the hills around Aix-en- Provence. The cooler nights in the hills around Aix-en- Provence means that we pick on average 2 weeks later than Cotes de Provence, allowing for a more gentle ripening and more natural acidity, two absolutely critical attributes to make the kind of rosé we think is best. The Southern Rhone and Provence are on the front lines of global climate change and these relatively cooler sites in the region have become more important than ever to make wines with balance and energy.
Bieler Pere Et Fils
The most intriguing wines live at the intersection of Old World and New World winemaking. A modern rosé built on centuries of heritage in Provence. An old-school rosé crafted from New World dirt in Washington State. Each has its own character, its own persona. The point is to share ideas and energy and passion across regions to create soulful wines that speak to their terroir. I’m Charles Bieler, and I’ve been making wine this way for more than 20 years.
My father, Philippe Bieler, began making rosé in Provence almost 30 years ago. This early influence left an indelible impact on my own path and laid the foundation for my life’s work. To make rosé alongside my father in today’s world, when the category has finally come into its own in America, is truly a gift. As winemakers around the world attempt to mimic the classic Provence style of rosé - and for good reason - our aim is always to strike a delicate balance between floral tones, herbal notes, acidity and wild red fruit.
The wine naturally is a beautiful balance between red fruit and acid structure, without either element overpowering the other. Savory and citrus notes are framed by a mineral core.
In 1992, my father, Philippe Bieler, founded Chateau Routas in Coteaux Varois – a small appellation in the middle of Provence. The winery focused on Grenache based red blends and rosé. It is there, starting in 1998, that I learned the wine business and started producing wine. In 2005, there was a great opportunity to sell the winery and estate and my father took it. We founded Bieler Père et Fils that same year and have never looked back. It’s truly breathtaking for me to see how far the rosé market in America has developed from those challenging early days.
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