Invivo X SJP Vin de France Rosé 2024 (France)

Invivo X SJP Vin de France Rosé 2024 (France)Pale pink in colour, sitting well within the classic French pale and dry spectrum. The nose is lifted and expressive with perfumed aromas of pink florals, red berries, subtle herb and minerals. The palate is fresh, vibrant and fruitful with savoury notes delivering a fine, even, long finish of strawberries, rose petal and fresh herbs. This wine has been crafted in collaboration with the family estate from Lambesc, South Provence. The grapes come from

Pale pink in colour, sitting well within the classic French “pale and dry” spectrum. The nose is lifted and expressive with perfumed aromas of pink florals, red berries, subtle herb and minerals. The palate is fresh, vibrant and fruitful with savoury notes delivering a fine, even, long finish of strawberries, rose petal and fresh herbs.

This wine has been crafted in collaboration with the family estate from Lambesc, South Provence. The grapes come from the Roy René vineyards, covering just over 900 hectares around the villages of Lambesc, Saint-Cannat and Rognes, full of rich traditions and history. The exceptional exposure of the Chaîne des Côtes and the Chaîne de la Trévaresse hilltops as well as a climate very little exposed to rain and frost, allow us to harvest an irreproachable quality of grapes.

The sixth vintage of this popular premium rosé comes from South Provence, crafted in partnership with a family estate, Sarah Jessica Parker, and Invivo. Sarah Jessica plays a key role in the blending of each vintage, working alongside Invivo Cofounders Tim Lightbourne and Rob Cameron to create a beautifully pale, dry, and fruitforward rosé. Its unique, textural flavor profile with subtle berry notes offers rosé drinkers something unique.

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.