Rosé and clairet vinification
The objective of rosé vinification is to obtain aromatic and fruity wines with an attractive color.
We are looking for a rather pale color and freshness in the mouth for the rosé, an intense color and vinosity for the clairet. The same red grape varieties (Merlot, Cabernet Sauvignon, Malbec) are used to make red wine on the one hand and rosé wines on the other.
While the wine ferments with the skins to make red wine, fermentation takes place in clear juice for rosé and clairet: once the juice is extracted (after a few hours of maceration for rosé, 3 to 4 days for clairet), the process is the same as for white wine vinification.
Do you know the origin of Clairet? Clairet is a rosé, a very special rosé.
This type of wine can only be found in Bordeaux. Its history goes back to the Middle Ages. At that time, Bordeaux was mainly consumed by the English. We did not know the glass bottle corked with cork.
The wines of Bordeaux were then elaborated to be drunk young. Resulting from short maceration, the English called them “Clarets”.
The clairet is the modernized version of this medieval Bordeaux “Claret”. Nowadays, this very colorful rosé, with an assertive character, surprises by its fruity and crunchy. It is very easy to associate with a wide variety of dishes.
I like Château Ballan-Larquette Bordeaux Clairet because it is a unique, very distinctive wine. Even if it’s a difficult wine to explain, once a consumer has discovered this appellation, he often becomes a fan. There are few of us in Bordeaux who are involved in the defence of Clairet.
Paradoxically, I have noted on numerous occasions the strong interest of consumers, journalists and other bloggers in this emotionally-charged wine.
Our Château Ballan-Larquette range includes four colors: red, white, rosé, and of course clairet.
Even if it remains a minority in terms of volume, the clairet has strongly contributed to our notoriety, and has earned us many press articles. Enjoy the tasting!