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.
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.