M. Chapoutier
Tavel Beaurevoir Rosè 2025
| Denomination | AOC Tavel |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Rhone Valley (France) |
| Grape varieties | Bourboulenc, Cinsault, Clairette, Grenache, Syrah |
| Aging | Ageing in vats (tanks) until spring bottling |
- Origin: still rosé wine from the southern Rhône, between Avignon and the Pont du Gard
- Varietal composition: Grenache, Cinsault, Syrah, Mourvèdre, Clairette and Bourboulenc
- Aromas: cherry and red fruits, fresh almond and light spicy notes
- Flavour: dry and structured, with a mineral accent and lively freshness; persistent aftertaste
- Vinification: 24-36h maceration, saignée and ageing in vats to preserve the fruit
Description
What kind of wine it is
The Beaurevoir Rosé by M. Chapoutier is a still rosé wine from the Rhône Valley, a faithful and structured expression of the Tavel appellation. This wine is created from a complex blend of Bourboulenc, Cinsault, Clairette, Grenache, Mourvèdre and Syrah grapes. In the glass, it reveals aromas of ripe cherry, small red fruits and fresh almond, enriched by delicate soft spices. On the palate, it is dry and fleshy, well-balanced by a distinct mineral vein and a vibrant freshness that accompanies the tasting towards a long and persistent finish, following vinification using the saignée method and ageing in vats.
Where it comes from
This rosé originates from the southern sector of the Rhône Valley, specifically in the Tavel territory, an area located between Avignon and the Pont du Gard. The vines grow on lean and well-drained soils, formed by limestone gravel and red clay. The climate of the area is characterised by particularly intense heat during the ripening months. This specific combination of soil and temperatures favours an excellent aromatic concentration in the bunches, giving the wine its typical juicy and complex structure.
How it is produced
The winemaking process begins with careful processing aimed at preserving the expressive purity of the fruit. The grapes undergo a brief maceration on the skins, which lasts for twenty-four to thirty-six hours, the time necessary to extract the precise colour component. Subsequently, the saignée technique is used to gently separate the must from the solid parts. The wine then proceeds with a period of ageing in vats, which keeps the natural fruity fragrance intact until bottling, scheduled for the spring.
History and trivia
Beaurevoir Rosé embodies the excellence of Tavel, a prestigious Rhône Valley cru dedicated solely to rosé wines. The renowned house of M. Chapoutier crafts this label with its structured character, widely celebrated by critics as the famous king of rosés due to its incredible complexity. Produced from the lands between Avignon and the celebrated Pont du Gard, this wine faithfully reflects the authentic classicism of the appellation.
Tasting notes
Perfume
Color
Taste
Serve at:
10 - 12 °C
Longevity:
03 - 05 years
- Start up year: 1808
This now forms the basis of the M. CHAPOUTIER ethos and our team strives to reveal the very best of what the soils have to offer. Read more
| Name | M. Chapoutier Tavel Beaurevoir Rosè 2025 |
|---|---|
| Type | Rosé still |
| Denomination | Tavel AOC |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | Bourboulenc, Cinsault, Clairette, Grenache, Syrah |
| Country | France |
| Region | Rhone Valley |
| Vendor | M. Chapoutier |
| Story | History and trivia Beaurevoir Rosé embodies the excellence of Tavel, a prestigious Rhône Valley cru dedicated solely to rosé wines. The renowned house of M. Chapoutier crafts this label with its structured character, widely celebrated by critics as the famous king of rosés due to its incredible complexity. Produced from the lands between Avignon and the celebrated Pont du Gard, this wine faithfully reflects the authentic classicism of the appellation. |
| Origin | Southern Rhône Valley (Tavel), area between Avignon and Pont du Gard, France |
| Climate | characterised by intense heat |
| Soil composition | Limestone gravels and red clays |
| Production technique | Short maceration on the skins (24–36 hours) followed by bleeding (saignée) and ageing in vats (tanks). |
| Wine making | Traditional winemaking; short maceration on the skins (24–36 hours) followed by bleeding (saignée) with separation of the free-run juice from the solids; ageing in vats and bottling in spring. |
| Aging | Ageing in vats (tanks) until spring bottling |
| Total acidity | 4.5 gr/L |
| Residual sugar | 0.2 gr/L |
| Allergens | Contains sulphites |