When studying for WSET Diploma, I leaned heavily on rose wine to fully understand how this wine style is made. One method, rose de saignee, was always rather interesting to me as a portion of red grape juice is bled off the skins during soaking. The bled off portion is made into rose wine, and the remaining wine continues maceration on the skins to extract more color and become a red wine.
Compared to other rose winemaking styles (blending and direct press, for example), rose de saignee is often darker style as a result. The intensity of the color is a dead giveaway in most cases, and one region in particular, Tavel in the Southern Rhone (one of our favorite regions), is historically known as a top producer of rose de saignee wine.
So when I stumbled upon a bottle of Chateau de Trinquevedel Tavel in the store, I knew I had to grab it to give a rose de saignee wine a try.