INVIVO X , SARAH JESSICA PARKER ROSÉ 2020
The 2020 vintage of this wildly popular premium Rosé – the second release in the Invivo X, Sarah Jessica Parker Wine Collaboration – comes from the South of France and has been crafted in partnership with a family estate from Provence, Sarah Jessica Parker and Invivo. Samples were couriered from France to Sarah Jessica in New York, and to Invivo’s Tim and Rob in New Zealand. The trio then spend an afternoon together, virtually, tasting and perfecting the final blend.
TASTING NOTES
Classically Provence pale pink in color, the nose is expressive and bright with perfumed aromas of red berries and stone fruit.
The palate is crisp and fresh; vibrant and fruitful with citrus and red apple notes delivering a long and deliciously full finish.
ACCOLADES
Gold (95 Points) & Top 20 Selection, Gilmours International Wine Competition
Silver Medal, New York World Wine & Spirits Competition (NYWSC)
5 stars, 93 points, Sam Kim, Wine Orbit:
Beautifully elegant and poised, the wine shows lemon peel, crunchy apple and fresh fig characters with a hint of sweet strawberry. The finely expressed palate displays excellent focus and flow, leading to a lengthy vibrant finish. Beautifully detailed and fabulously drinkable
COUNTRY
FRANCE
REGION
PROVENCE
APPELLATION
VIN DE FRANCE ROSÉ
This wine has been crafted in collaboration with the family estate from Provence, Vins Chevron Villette. The grapes come from the famous ‘Golden Triangle’, situated in Saint Tropez, inland between Puget‑Ville, Les Arcs and Le Thoronet Abbey, which was built in the late twelfth and early thirteenth century. Le Thoronet is known for its clay‑limestone soil, while Puget‑Ville & Les Arcs are of Argilo‑siliceous soil.
WINEMAKING
The grapes were completely whole bunch fermented, with a short maceration of only a few hours. This was enough to impart fantastic colour and texture. Following a soft pressing, the juice was given a cool fermentation in stainless steel and allowed to ferment to almost complete dryness. Maturation on lees in stainless steel then added texture. Malo-lactic fermentation was prevented to ensure vibrancy.
