My new favourite rosé: Whispering Angel, Château d’Esclans 2009

Whispering Angel a Côte de Provence from Château d’Esclans 2009

François Chartier did a raving review for this rosé, which he said was one of the best he’s had in the last 5 years. As I new that it was being delivered at some SAQ Selection mid-May, I went to the store the day it came out. As there was only a limited quantity available in Quebec, I made sure to buy the 6 bottles I found. I already drank 2…and a glass.

So, my verdict? I was NOT disappointed. I love this slightly pink almost peachy colour rosé, not too sweet which has everything we can dream of in a summer wine. Refreshing with fruity notes on the dry side. The Whispering Angel from Château d’Esclans is a Côtes de Provence that seems to please a lot of wine connoisseurs in North America. It sells for $22.15 at SAQ.com which is a little more expensive than the majority of rosés available. However, it is worth every penny.

Interesting facts:

• The Château d’Esclans also sells the most expensive rosé on the market, the Garrus, which goes for about $100 but is not available in Quebec.
• The owner of the Château Sacha Lichine, loves his 3 variety of rosés so much that he decided to try to convince the Asians to drink rosé, as it is not part of the culture. He must have succeeded which would explain why there are only a small quantity being sold in Quebec…

If you can find a bottle of Whispering Angel at your SAQ.com grab it, as it won’t last long. There are only a couple of bottles left across Quebec and if you are lucky you might be able to taste it at a restaurant, so cross your fingers that you come across a bottle or a glass of that great rosé.

Cheers! I’ll go pour myself a glass, as this post made me thirsty.

Sources and Credits:

• Image: Château d’Esclans.
• SAQ.COM: Whispering Angel,  Code SAQ : 11416984, CUP : 03760167 974190
• François Chartier is an internationally acclaimed sommelier, best-selling author, flavour detective, and instigator of the new aromatic discipline “molecular food harmonies and sommellerie”. He is the author of the award winning book: Taste Buds and Molecules. He has worked as a consultant to famous Chefs, like El Bulli.