tavel in pictures, completed

Most of the literature describes 3 main soil types:light filtering sandstone, fluvial sand and shingle; chalky gravel and red clay, red clay and quartzite shingle. As the geologic map and the photos show, there are more. Many vineyards will have more than a single soil type as one walks up the slope. The Tavel website describes two main soils, galets and lauses (which are to the west, www.tavel.tm.fr), and goes on to describe pebbly sandy soil at the foot of the slopes. The cross section of this is well illustrated in the geologic map and in the photo of the hillside cut.

The grape types are: Grenache, maximum of 15% Cinsault, Clairette white and Rosé, and 10% maximum of Picpoul, Calitor, Bourboulenc, Mourvèdre, Syrah and Carignan. Maceration is allowed typically for 12 to 24 hours. Minimum alcohol is 11%, and some sources indicate that there is a maximum alcohol level as well.

This is true rose wine. It is fermented dry, if one closes their eyes the tastes are of red fruits. In the States, we have been trained that rose wine is like- white zin, with residual sugar making it sweet and fruity. This is a dry wine. Most are made to be drunk young, although a few are designed as gastronomic wines and are intended to be age worthy. The color is vivid pink, partridge eye. The nose yields flavors of ripe red fruits- strawberry, cherry, and raspberry with some white pepper notes. The taste is crisp with well balanced acid and mineral and a lingering finish of the fruit. Some of these wines, particularly those intended to age, undergo malolactic fermentation and have a rich creamy texture which coats the mouth.

Although we are conditioned to think of rose wines for summer pairings, I think they can be drunk year round. I do feel they are best with fresh produce and simply prepared meals.

The wines of Tavel have been identified as the "King of Rose" because they have over the years been favored by French royalty- from Phillipe le Bel, through the Avignon Popes, to Louis XIV. "Les habitants de Tavel n'ont ni commerce ni industrie mais ont une grande ressource dans la vente de leurs vins qui par leur grande qualité sont infiniment recherchés."
(Extrait des rôles de la capitation 1734)

Unfortunately, Tavel was one of the first French regions impacted by phylloxera. It recovered and in 1902 established a strong wine syndicate. In 1936 it was granted AOC status. Presently, there are approximately 40 producers of Tavel wine, comprised of predominantly independent vignerons with some large firms and a fine cooperative. I have had the good fortune of tasting the wines of over half of these producers as I attempt to understand the breadth of this commune. The majority make fine wines; unfortunately, it is not always possible to meet the individuals behind the wines.

There will be more to come on this project, which I think will take a few years. Now I have to understand why "blogger" published the post in mid sentence. Or, is it just another Vista quirk?