# La Dame Rousse Tavel (2025)

- **Producer:** Domaine de la Mordorée
- **Colour:** rosé
- **Type:** still
- **Grapes:** Grenache, Cinsault, Syrah, Mourvèdre, Clairette, Bourboulenc
- **Region:** Rhône, France
- **Style:** Classic
- **Alcohol:** 14.0%
- **Average price:** €19
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** strawberry, raspberry, cherry, redcurrant, grapefruit, rose, orange, cream

## About this wine

Domaine de la Mordorée, located in the southern Rhône Valley, was founded in 1986 by Francis Delorme and his son Christophe. The estate has earned a legendary reputation for producing some of the finest, most structured rosés in the world, particularly from the Tavel appellation. Named 'La Dame Rousse' (The Red Lady) after the woodcock, a bird native to the region and a symbol of the estate, this wine represents a benchmark for gastronomic rosés. The estate is fully committed to biodynamic and organic farming, preserving the unique terroir of rounded pebbles (galets roulés) and sandy soils.

## Interesting facts

- The name 'La Dame Rousse' refers to the woodcock, a poetic local bird that serves as the emblem for Domaine de la Mordorée.
- Tavel is the only appellation in France exclusively dedicated to the production of rosé wines.
- Domaine de la Mordorée is fully certified organic and biodynamic, practicing sustainable viticulture across all their vineyards.

## Food pairing

Tavel is a highly gastronomic rosé with the structure, body, and alcohol of a light red wine, combined with the freshness of a white. It pairs exceptionally well with flavorful, spiced, or slightly fatty dishes. The wine's robust body and moderate acidity cut through rich proteins like duck and lamb, while its intense fruit profile complements exotic spices in Asian and North African cuisines without being overpowered.

## Wine making process

The grapes are harvested entirely by hand and undergo strict sorting. The winemaking process for La Dame Rousse involves a combination of direct pressing and skin maceration (bleeding or 'saignée' method) for 12 to 24 hours to extract the deep color and complex phenolics characteristic of Tavel. Fermentation takes place in temperature-controlled stainless steel tanks at cool temperatures to preserve fresh fruit aromas. The wine is aged on its fine lees in stainless steel for several months before bottling, with no oak contact to maintain its vibrant fruit profile.