In the glass
Aroma: wild strawberry, rose hip, white peach, garrigue
Palate: red currant, blood orange, white pepper, almond
Concrete-egg-aged biodynamic rose from Grenache, Cinsault and Carignan. Unusually structured for Provence rose; ages remarkably.
What it pairs with
-
Grilled tuna with tapenade
Pink-grapefruit and almond palate cut through olive paste; structure frames the tuna fat. -
Pissaladiere
Onion-and-anchovy tart pairs with the wine's blood orange and saline grip. -
Soft goat cheese with rosemary
The wine's wild strawberry and garrigue register echoes the herb on the cheese.
History
Hauvette's Amethyste is one of the rare Provence roses that genuinely ages, thanks to concrete-egg fermentation and old-foudre maturation with no added sulfites. Drawn from Grenache, Cinsault and old-vine Carignan.
- 1995 — First release of the Amethyste rose
Facts
- Producer
- Domaine Hauvette
- Grapes
- Grenache, Cinsault, Carignan
- Classification
- IGP Alpilles
- Oak
- Direct press, fermented and aged in concrete eggs and old oak demi-muids for 8 to 12 months, no added sulfites
- ABV
- 13.0%
- Price
- EUR 28 to 42 at retail
- Drinking window
- 2-10 from vintage
- First vintage
- 1995
- Biodynamic
- Biodynamic Practicing
- Organic
- ORGANIC CERTIFIED
- Vegan
- Yes (no animal-derived fining)
Frequently asked about Domaine Hauvette Amethyste Rose
What does Domaine Hauvette Amethyste Rose taste like?
Wild strawberry, rose hip, white peach and garrigue on the nose; red currant, blood orange, white pepper and almond on the palate. Medium-bodied with high acidity and a long savoury finish.
When should I drink Domaine Hauvette Amethyste Rose?
Drink between 2 and 10 years from vintage. This is one of the rare roses that ages; the concrete-egg fermentation and old-foudre maturation give it textural depth that develops over 5 to 7 years.
Is Domaine Hauvette Amethyste Rose vegan?
Yes. Hauvette uses no animal-derived fining agents; the wines also see no added sulfites.
What food pairs with Domaine Hauvette Amethyste Rose?
Grilled tuna with tapenade is the canonical pairing. Pissaladiere and soft goat cheese with rosemary are equally strong matches.