Accompaniment to beef and lamb dishes.
Elaborate, strict and elegant wine with aromas of blackberries, spices, soil, herbs and fresh herbs. Very dense and rich in taste, with an excellent structure in which the striking acidity is well- balanced by powerful tannins and ripe fruitiness, with a long finale, in which the notes of oak and vanilla appear thinly. The flagship wine of Elian Da Rosé which you can drink now or you can leave it for aging for at least 5 years.
History of wine
"aquey" in the local dialect – a cowherd) which in the early 2000s had received organic certification BIO. Cabernet Sauvignon, Merlot, Cabernet franc and Abouriou from this vineyard are harvested at different times depending on the ripening of berries. Bordeaux varieties are completely separated from the stalks and fermented in open cement vats where the wort is also macerated for 2-3 weeks. Untouched Abouriou goes through classic alcoholic fermentation. Each grape variety is vinified and then aged in large oak barrels for 24 months separately. Then a blend is assemble which is kept for another 12 months in cement vats, and then another two years in the bottle. Before bottling the wine is not filtered. Clos Baquey is a wine for aging. The wines of the best vintages can develop perfectly for 10 years or more.
Elian da Ros’ father was a farmer who grew tomatoes, cereals, and tobacco in southwestern France. In addition to the tomato beds, he had a small vineyard but the appellation of Côtes du Marmandais was unheard-of so that the only thing that could be done with a crop was to sell to the local coop. At a very early age, Elian dreamt of being a vigneron and producing his wine. It is then at the tender age of 14 that he went on to study viticulture and enology at the local school. After five years at one of the emblematic Domaine Zind-Humbrecht, in Alsace, he came back to his father's vineyard in 1997 in the village of Cocumont Élian set out to work in a different manner and applied the skills he learned. In 1998 he made his first vintage, built his cellar and gradually bought more vineyards expanding the area to 22 hectares.