La Vieille Ferme Rosé 375ml 2024

La Vieille Ferme Rosé 375ml is the half-bottle of the Perrin family's popular Rhône rosé.

Better known for Château de Beaucastel in Châteauneuf-du-Pape, the Perrins also make this everyday range from vineyards around Mont Ventoux. Grenache, Cinsault and Syrah go into the rosé, which is made in the pale, dry style of the south of France. The 2024 is a delicate rose-petal colour with fresh rose and redcurrant jelly on the nose. The palate offers crushed strawberry and peach, with a round texture, lots of freshness and a hint of salinity on the finish.

Keep a couple in the fridge for a quick glass at the end of the day, or pack one for a picnic. It suits olives, smoked salmon, tomato tarts and grilled prawns.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Rosé Wine
Style: Dry, Light-bodied, Easy-drinking
Grape Varietal: Cinsault, Grenache and Syrah (Shiraz)
Tastes Like: Comparable to a pale, dry Provence-style rosé
Alcohol Percentage: 12.5%
Closure: Screwcap
Size: 375mL
Region: France
Terroir: Grapes from the south of France, chosen by the Perrin family of the southern Rhône
Aging: Made in stainless steel with no oak; made to drink young
Serving Temperature: 8-10℃

La Vieille Ferme, which means the old farm, has been made by the Perrin family since 1970. The same family owns Château de Beaucastel in Châteauneuf-du-Pape, bought in 1909 by Pierre Tramier and developed by his son-in-law Pierre Perrin and then by Pierre's son Jacques. The family began farming organically in 1950, and today the fifth generation runs its wines across the southern Rhône. La Vieille Ferme is their everyday range, made to be opened young and found on tables around the world.

This half bottle holds the same rosé of Cinsault, Grenache and Syrah, made in stainless steel and sealed under screwcap. At 375mL it is the right size for two glasses: a picnic for two, a solo lunch, or a glass each alongside a red at dinner without opening a full bottle.

Picnic: Pan bagnat, cold roast chicken or a slice of quiche
Seafood: Tuna, anchovies, prawns or smoked trout
Vegetables: Roast capsicum, grilled zucchini or a tomato tart
Light meals: An omelette with herbs, or a ham and salad roll

Tomme de Provence: A mild Provençal cheese, the local choice
Ricotta: Fresh and light, lovely with olive oil and herbs
Haloumi: Grilled until golden, good with a chilled rosé
Brie: Soft and creamy for an easy picnic plate

Pan Bagnat (Niçoise Picnic Sandwich)

Ingredients (Serves 2):

• 2 large crusty bread rolls
• 1 garlic clove, halved
• 3 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 2 ripe tomatoes, sliced
• 1 small red onion, thinly sliced
• 1 small green capsicum, thinly sliced
• 1 x 185g tin tuna in olive oil, drained
• 4 anchovy fillets
• 2 hard-boiled eggs, sliced
• A handful of black olives, pitted
• A few basil leaves

Instructions:

1. Split the rolls and pull out a little of the soft bread. Rub the cut sides with garlic.
2. Whisk the oil and vinegar with salt and pepper and brush generously over the cut sides.
3. Layer the tomato, onion, capsicum, tuna, anchovies, egg, olives and basil on the bases.
4. Put the tops on, wrap each roll tightly in baking paper and press under a weight for at least 30 minutes so the juices soak into the bread.
5. Cut in half and serve at room temperature.

Pan bagnat means bathed bread, and in Nice it is the sandwich packed for the beach. The tuna, anchovies, olives and tomato juices want a wine that is cold, dry and refreshing, and a light rosé from the south of France is the natural partner.