Bon Jovi rosé named ‘best’ pink of 2018

Having only released it this spring, rocker Jon Bon Jovi’s rosé has been voted the top pink in the world in Wine Spectator’s coveted Top 100 ranking.

Jon Bon Jovi gets involved in the harvest in the Languedoc for his Diving into Hampton Water rosé

With a 90-point score, Bon Jovi’s Diving into Hampton Water 2017 rosé took the 83rd spot on the list, and was one of only two rosés in the line-up.

A blend of Grenache, Cinsault and Mourvèdre, the wine was made in collaboration with his son Jesse and French winemaker Gérard Bertrand.

“It’s an incredible honour to be on Wine Spectator’s Top 100 Wines of 2018, let alone ranked as the top rosé. It’s a testament to all of our hard work and I could not be more proud to share our excitement for, and love of, Hampton Water with people all over the world,” the singer said.

The wine takes its name from the lazy summer days Jon and Jessie have enjoyed together in the Hamptons.

According to Bertrand, the US$25 rosé is “fresh and lively with distinctive minerality”.

Bon Jovi wanted to call it “pink juice”, but was persuaded by his son to named it “Hampton water” instead.

Keen to make a wine that encapsulates the laid-back lifestyle of the Hamptons, Jon and Jesse tried rosés from all over the world before settling on southern France as the home for their blend.

“When we visited Gérard we realised that there is an entire coastline in France that is producing some of the best-kept secrets on earth,” said Jesse Bongiovi.

The pair were introduced to Bertrand by a mutual friend and hit it off immediately.

“We found that we shared a love of family, food, friends, great wine and great music,” Bon Jovi said. “Creating this wine with Gérard was just as creative as collaborating with another songwriter. Gérard uses his talents and wine knowledge like a gifted musician,” he added.

In March Bertrand told db that the rosé had been so successful, it had sold out. “We sold the entire 2017 production of Diving into Hampton Water on allocation this year and the plan is to make more next year to satisfy demand. The wine went on sale in 15 countries, including the UK,” he said.

“It was very important for us to get the perfect pale pink colour; we spent a long time getting it right. We use grapes from low yielding vineyards to add complexity. Balance is the most important thing, as I wanted the wine to have a long finish but also to retain its freshness,” he added.

Leave your reply

Most Recent Stories

Table Talk: Tom Peters

Born and raised in Hampshire, Tom Peters began his culinary career aged just 14, when he got a job as a chef at Petersfield restaurant Annie Jones. In 2013 he moved to London to work for Michel Roux Jr at Roux at Parliament Square, where he quickly rose through the ranks. In 2017 he starred in MasterChef: The Professionals, and made it into the final 10 of the competition. After a stint at Maaemo in Oslo, Peters returned to London to take on the role of head chef at diner de luxe, Bob Bob Ricard in Soho, taking over from Eric Chavot.

Nancy Silverton to open pizzeria at London’s Treehouse Hotel

American chef Nancy Silverton is to open a London outpost of her LA restaurant Pizzeria Mozza within the Treehouse Hotel in Marylebone next month.

Coravin launches preservation system for sparkling wine

It has always been Coravin founder Greg Lambrecht’s plan to have a preservation system for still and sparkling wine, and this week it came to fruition with the launch of a device for fizz.

Hospitality sector threatens UK government with legal action

Over 45 UK hospitality, tourism, weddings and events companies have jointly written to Boris Johnson to threaten legal action should the July reopening date face further delay.

Amuse-Bouches: The latest restaurant and bar news bites

We round up the latest bar and restaurant news this week, including a Yakitori wonderland, a canalside Provençal picnic, a 20-course extravaganza and a menu that pays tribute to Anthony Bourdain…

Most Recent Stories

Table Talk: Tom Peters

Born and raised in Hampshire, Tom Peters began his culinary career aged just 14, when he got a job as a chef at Petersfield restaurant Annie Jones. In 2013 he moved to London to work for Michel Roux Jr at Roux at Parliament Square, where he quickly rose through the ranks. In 2017 he starred in MasterChef: The Professionals, and made it into the final 10 of the competition. After a stint at Maaemo in Oslo, Peters returned to London to take on the role of head chef at diner de luxe, Bob Bob Ricard in Soho, taking over from Eric Chavot.

Nancy Silverton to open pizzeria at London’s Treehouse Hotel

American chef Nancy Silverton is to open a London outpost of her LA restaurant Pizzeria Mozza within the Treehouse Hotel in Marylebone next month.

Coravin launches preservation system for sparkling wine

It has always been Coravin founder Greg Lambrecht’s plan to have a preservation system for still and sparkling wine, and this week it came to fruition with the launch of a device for fizz.

Hospitality sector threatens UK government with legal action

Over 45 UK hospitality, tourism, weddings and events companies have jointly written to Boris Johnson to threaten legal action should the July reopening date face further delay.

Amuse-Bouches: The latest restaurant and bar news bites

We round up the latest bar and restaurant news this week, including a Yakitori wonderland, a canalside Provençal picnic, a 20-course extravaganza and a menu that pays tribute to Anthony Bourdain…