Brett happens

Côtes de Provence 2015, Rosé, Domaine Houchart ($17.50, 11686503)
Grenache (35%), Syrah (25%), Cinsault (20%) and Cabernet Sauvignon (15%) from vines rooted in clay and limestone. Most of the fruit was harvested mechanically. The varieties were vinified separately. Ninety percent of the fruit was direct pressed (pneumatic press); the remainder underwent cold maceration (10°C) for 12 to 24 hours. The chilled must was allowed to settle, then fermented in temperature-controlled (18°C) stainless steel vats for 12 to 24 days. After blending, the wine was bottled and closed with a screwcap. Reducing sugar: 4.4 g/l. 13.5% ABV. Quebec agent: Franc-Vins.
Pickled nectarine, strawberry, sun-baked quartz, a whiff of garrigue. Vibrant, glyceriny fruit dominates from entry through mid-palate, then gives way to more mineral, saline and savoury flavours. Bright acidity brings freshness. A red berry/cherry note and some sotto voce orange sound as the finish fades to a faintly bitter aftertaste. So far, so good. Unfortunately, the perceived sugar levels – the SAQ figure seems so low as to have one questioning its accuracy – make this a bit cloying after a glass or two. One of those wines that are pleasant enough to sip but that you don’t want to think too much about when drinking. (Buy again? While waiting for the 2015 Alzipratu to show up, maybe.)

The evening before, friends and I found Tempier’s 2014 Bandol rosé to be a glorious, synergistic pairing for Chez Tante Paulette’s chicken bouillabaisse. The following evening with the leftovers, this was an interactionless meh.