Katie Jones Rosé, Vin de France

Description

Katie Jones Rosé is a southern French Rosé wine from Tuchan in the Languedoc wine-growing region. It is a blend of Carignan, Syrah and a touch of Muscat. This is the same wine, but a newer vintage, as the Jones Apres La Pluie Rosé.

Domaine Jones, Established 2008

Domaine Jones is owned and run by Katie Jones. Katie was the Sales and Marketing Director for the Mont Tauch co-operative in the Languedoc-Roussillon for nearly twenty years until she fell in love with a small 3.5 hectare vineyard in the Maury Valley in 2007. Katie acquired the vineyard, called La Sanayre Est, in 2008.

That original vineyard is located in the shadow of Queribus Castle and surrounded by wild scrub (or garrigue) and consists of over 8000 vines on slopes of black schist planted with Carignan, Grenache Noir, Grenache Gris and Muscat. The vines here are mainly over 70 years old. The vine age, altitude and stony, slate soils produce naturally very low-yielding vines. The lower the yield, the higher the quality.

Traditional Farming, Innovative Winemaking

The wine-making philosophy at Domaine Jones is to employ traditional, down-to-earth farming methods and innovative winemaking techniques to capture the characteristics of the terroir and the local area. The wines are only produced in tiny quantities, in some cases the odd barrel or two; this truly is boutique wine-making. Katie’s wines have a surprising purity and freshness, due to the relatively high altitude of the vineyards, which is unusual for wines from this area.

Katie Jones Rosé Vinification

• Blend: Katie Jones Rosé is a blend of 50% Carignan, 45% Syrah and 5% Muscat
• Vineyard Location: Vineyards are located in and around the remote village of Tuchan in the Languedoc, southern France.
• Grape Sources:
  • Carignan and Syrah are bought in.
  • Muscat comes from Katie Jones’ own very old vines.
• Harvest Time: Grapes are picked in early September.
• Winemaking Process:
  • Muscat grapes are added to Carignan and Syrah and co-pressed.
  • Skins are left in contact with the juice for a couple of hours to extract the desired colour.
  • Grapes are gently pressed.
  • Fermentation occurs slowly at a low temperature.