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2010 Triennes - Rose Regional Blend - France - Provence - Rose

France - Provence

Rose Regional Blend
Score
88
Drink Dates
Comm: 2011-2011 VF: 2011-2013
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Author cmpnz
Vinfolio
Site / Blog   Trust Rating
Tasted On 08/10/2011

Fresh wild strawberries and raspberries on the nose, with a dusty tea rose floral note. Juicy, vibrant, and refreshing on the palate, with medium+ acidity and good length. Slightly salty note on the finish. Pitch perfect rose.

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Comments
Author Tim T
Site / Blog   Trust Rating 100%
Tasted On 08/11/2011
Drink Dates 2011

Pretty classic French rose. Stone fruits in the mouth. Really refreshes the palate with its lively acidity and wet stone finish. Very Enjoyable.

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Author Andre L593
Site / Blog   Trust Rating 98.936%
Tasted On 08/11/2011
Drink Dates 2011

In the mouth, very clean and dry with flavors that tend more towards flowers like roses, and a slightly bitter finish that reminds me of biting into an almost dried out piece of herb like rosemary. The wine has a clean, laser-like core of acid that would allow it to really pair well with our raw friends from the sea. Nice, but as I said, even nicer with food.

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Author AKC
Vinfolio
Site / Blog   Trust Rating 100%
Tasted On 08/11/2011
Drink Dates 2011

At first shy on the extremely clean nose, but picks up floral and stone fruit with a little time. Bright strawberry and nectarine show on the juicy, mouthwatering palate, which is framed by zippy acidity. Finishes clean and bone dry.

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Author Smith-Shannon
Site / Blog   Trust Rating
Tasted On 08/11/2011
Drink Dates 2011-2012

Really nice rose, high acidity to balance the peach and citrus flavors. Fairly dry, with the acid on the finish. Would be great with food. Lovely salmon color.

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Author Christopher
Site / Blog   Trust Rating
Tasted On 08/10/2011
Drink Dates 2011

With a pale salmon-pink color in the glass, this refined rose boasts lively, pretty and floral-scented aromas of watermelon, strawberry chewing gum and dried cherries highlighted by stoney minerals and grapefruit acidity. The palate is silky with flavors that follow the nose and finishes bright, crisp and complete.

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A flawed bottle may be affected by cork taint, heat (maderized), oxidation, or excessive sulfur. Additionally, some people consider wines tainted by Brettanomyces (Brett), a non-spore forming genus of yeast, a flaw although there is much controversy surrounding the subject.
 
 
 
 
 
 
 
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Drink date is averaged using VinCellar members' most recent start and end drink date submissions for this wine.