5 Stars, Winetimes

Winerist Magazine - The Best White and Rosé Beaujolais to Try This Summer "The DuBoeuf family are one of the most well-known and innovative winemaking families in Beaujolais, and their dynamic approach is certainly evident in this exuberant, enticing rosé. It’s tons of fun, a gorgeous shade of salmon pink, fresh, and utterly thirst-quenching. This is the ultimate summer party wine, fruity and zingy with delicious citrus and well-balanced acidity."

Michael Bredahl "The lovely rose color remains brilliant and appealing to wine drinkers. When drank, the taste rolls over to the tongue and lips that are considered suave. The powerful aromas of white fruits like a peach are enhanced with notes of more citrus fruits. It gives inviting, smooth and lip-smacking flavors that are reliable to wine drinkers."

Wine Enthusiast "An innovation for Beaujolais Nouveau, this rosé is made from crisp, fruity Gamay with good acidity and bright flavors of red berries. It's an attractive wine that is refreshing and packed with fruitiness." (2018 vintage)

The Winemaker “Sparkling color in a beautiful rose petal color. Intense and fine aromas of white-fleshed fruit and peach, enhanced with citrus notes. A mouth-watering, melting, gourmet palate with tremendous freshness, a round finish that lasts very pleasantly ... Ideal as an aperitif, an antipasto salad, a pie in the crust. We recommend tasting this wine at 8-10 ° C.”

This wine is produced by Les Vins Georges Duboeuf which is one of the largest wine producers in France founded by the late Georges Duboeuf who was affectionately known as 'le roi du Beaujolais' (the king of Beaujolais) or sometimes pape du Beaujolais (Pope of Beaujolais). Les Vins Georges Duboeuf produces a staggering 3 million cases of wine annually. The company is most well-known for its popularization and production of Beaujolais wines. In 2018 Georges’ passed control of his company to his son Franck Duboeuf, who is considered to be one of the key specialists in Beaujolais, its terroir and its wine, and has shifted production to focus more on Beaujolais Nouveau.

Beaujolais rosé is made from the Gamay grape, the emblematic Beaujolais grape variety.

Rosé derives its name from the French word for pink. In Spain it is rosado and in Italy rosato. Rosé’s flavours and styles are as varied as the food it matches. Rosé predates white and red wine with ancient rosé-style wines dating back 8,000 years. The colour of a rosé can vary dramatically. A deep fuchsia pink rosé may be bone-dry, though it’s likely to be full flavoured given balance by a gentle squeeze of tannin. Tannin primarily comes from the skin of a grape – as does colour. It’s tannin that sets rosé apart from white and red wine. Almost all wine grapes have clear juice; it’s the skins that give the colour. Grenache is the most popular grape used in rosé, with its lifted confectionary aromas, juicy red fruit flavours and mild-mannered tannins creating the textbook triumvirate for rosé. The temperate Provence region of France is home to some of the world’s most accliamed rosé, perhaps naturally, given it’s widely planted with grenache and its Rhône varietals; mourvèdre, cinsault and syrah.