The story of Domaine Isle Saint Pierre begins in 1927 when the grandfather of the current owner, Patrick Henry, created the domaine in the Rhone Valley. Since the land was not within any of the "famous" appellations of the Rhone, like Chateauneuf-du-Pape, Cote-Rotie or Gigondas, it was not subject to those appellations' strict rules about which grapes could be planted. So, Patrick Henry's ancestors forged their own path.
They planted Cabernet Franc, Merlot and Arinarnoa. These are the components of our lovely selection. The last one is a dark-berried wine grape variety, bred in 1956 in Bordeaux. It was thought to be a hybrid of two Bordeaux grape varieties: Merlot and Petit Verdot. However, more recent DNA research has revealed it to be a crossing of the Pyrenean grape variety, Tannat, with Cabernet Sauvignon.
There are many ways to create Rose. The easy way is to take a white wine and add a little red to it. Voila: Rose. But, the correct way is to use a technique called saignee, which translates to "bleeding the grape."
The juice of nearly all red grapes is white. Only by allowing the juice contact with the grape skins can you make a red wine. If that contact is just a few hours, then the white juice gets only a hint of color from the skin - the juice lightly "bleeding" the skin. The longer the contact, the darker the color of the wine. This method is considered the only "real" way to make Rose.
Our selection is a true representation of Cabernet Franc, Merlot and Arinarnoa, with all of their colorful nuances of peach, white grape and apricot, mixed with citrus. Get set for a full-throttle Rose.