Post image for 2007 Roxanich “Rosé” – Borgonja

2007 Roxanich “Rosé” – Borgonja

by Gogo on June 9, 2010

in All wines,EatIstria Vino

This Rosé has a Mediterranean soul – it is sunny and bright at first sight, but it likes to quarrel and bite when you least expect it. Definitely the best rosé in Istria.

2007 Roxanich Rose

The skins of Borgonja (a close relative of Gamay) were left in contact with the grape must for 2,5 hours. No selected yeasts were used. The color is cherry red, captivating in its vivacity and intensity.

It flows slowly in the glass, your eyes tells you a lot of extract is hiding inside. The nose is dominated by red flowers, roses and hibiscus, but the sensation gets more elegant and complex when the scent of Mediterranean garrigue, grass and dry hay/straw gets on the scene.

The mouth reveals a crisp, dry rosé, full bodied, warm (13,8%!), with juicy, strong acids that provide a strong skeleton to the wine. Then, you get a soft, velvety mouthfeel, it sticks to your mouth and you start to feel minerals in abundance, creating enjoyable refreshing finish and leaving clean mouth. Tannins are barely perceptible but it give a gentle bite that makes rosé different from whites and reds. It is fascinating how a 3 years old bottle of a rosé can show such agility and dynamism.

It surprised me a bit me that flavors are more intense than aromas, usually it’s the opposite. These intense flavors make that this is not a easy rosé wine made to satisfy your thirst on a hot summer day. This wine demands time and attention.
sardele na savor u pećniciSheep ricotta with Leccino olive oil

I see it perfect for an aperitif where Mediterranean based finger food is served – stuffed olives, Istrian charcuterie, prosciutto, salted or marinated anchovies, sheep or goat ricotta and all kinds of fresh cheeses. Its strong taste does not make it suitable for some delicate fish from the Adriatic Sea, but char-grilled sardines, tuna steaks and salmon why not? At the end, I imagine a perfect pairing with a pizza with mozzarella buffala, basil and fresh tomato on top.
85pts

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{ 4 comments… read them below or add one }

enogastromama June 14, 2010 at 08:38

O da da, da I LOVE IT,:)…a i u subotu je “pala “jedna boca za ručak na balkonu. I tako mi je dobro legla,:)

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Gogo June 14, 2010 at 12:52

Baš je pravi rosé, a ipak nije ružina vodica za nježne nepce, može i teža hrana s njim. Sviđaju mi se tanini koji ti presvuku usta nekim ukusnim preljevom i onda ti ne preostaje ništa drugo nego da posegneš za još jednim gutljajem 🙂

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enogastromama June 14, 2010 at 13:59

Nisi to mogao bolje reći. Jedan gutljaj traži drugi. 🙂

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Gogo June 14, 2010 at 14:05

još nešto mi je došlo na pamet, da je to savršeno vino za ljetni roštilj, čak više onaj mesni sa ćevapima, ražnjićima, melancanama, krmenadlama, piletinom… toliko je to vino jakog tijela

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