As you may know, since the very beginning the girl & the fig has boasted an exclusively “Rhône-alone” wine list.
We’ve always loved that featuring unique Rhône wines gives us an opportunity to begin a conversation with our guests, perhaps introduce them to something new, as well as to present talented and innovative producers we believe in.
In honor of “Wine Wednesday,” a little about one of our beloved Rhône producers –
This week: Clos Beylesse, 2015 Rose, Cotes de Provence
About the Vineyard: Clos Beylesse
The Domaine de l’Abbaye consists of over 80 acres. About 1/3 is vineyards and most of the remaining land is planted to olives. A small, historic vineyard called the Clos Beylesse consists of just under 20 acres. When Franc Petit acquired the property he began replanting the vineyards and orchards. Now in his 70’s, he continues to do all the work with the assistance of a few helpers. Some 25 years ago he determined that the best grapes were coming from the Clos Beylesse which he had replanted. He therefore decided to make a wine exclusively from that plot. He chose the distinctive and beautiful cobalt blue bottle because of the proximity of the vineyard to the sea. And, although there are small amounts of two other rosés made from estate grown grapes, today most of the production comes from the Clos Beylesse. The grapes used consist of mostly Syrah and Grenache with some Cinsault. This is a consistently excellent rosé with great style and finesse.[source: The underground wine letter]
Wonderful floral notes on the nose, complete with a semi-savory herbal note. In the mouth, you get delicacy but with wonderful saturation of peach, strawberry, and melon. The faint hint of lemon-lime adds to the crispness.
At the girl & the fig we’d recommend pairing Clos Beylesse 2015 Rosé with summer salad (shredded summer squash, frisee, farro, basil vinaigrette), laura chenel cheese with lavender honey, fig & arugula salad (toasted pecans, MANO FORMATE pancetta, laura chennel chèvre, fig & port vinaigrette), sonoma mountian beef burger (grilled onions, house-made pickles, frites and cambozola cheese), or wild king salmon (romanesco broccoli, olives, mint, Gravenstein apple butter).
At home enjoy it with polenta cakes and spicy peppers, fennel sausage, or a cheese plate with parma prosciutto and melon.