Style
Rose
Type

Still

Winemaker

Marie Pascaud

Appellation

Côtes de Provence

Varieties

Cinsault, Grenache/Garnacha, Mourvedre, Syrah/Shiraz, Tibouren

Viticulture

Vineyards on sandy soil facing the sea on the bay of Pampelonne. Average age of vines is 35 years-old. HVE certified sustainable farming. Partially hand harvested (bush-trained vines), partially machine harvested (cordon-trained vines); all harvesting done in the cooler night and early morning temperatures. 45 ha/hl yields.

The 2020 vintage saw significantly reduced harvests due to spring frosts. The blend in this vintage is approximately Grenache 30%, Cinsault 25%, Syrah 20%, Carignan 10%, Tibouren 5% and Mourvèdre 10%.

Farming

Sustainable

Soil

Granitic sand topsoil on base of gneiss.

Vinification

After total de-stemming, the grapes are cooled and pressed gently as soon as they arrive at the cellar. These techniques allow an optimal extraction of aromas to obtain a fine and elegant wine.

The first juices (free run juice) are separated from press juices. Then, fermentation with selected yeasts in temperature-controlled stainless steel tanks. No malolactic fermentation. The wine remains on its fine lees for 5 months in steel before being filtered with kieselghur (powdery diatomaceous earth) and bottled at the end of February. The winemaking process is vegan, though not certified. Approximate total SO2 levels: 65ppm.

Aging

Stainless steel

Available Sizes (L)

0.750

Distribution Area

Delaware, New Jersey, New York, and Pennsylvania

Shelf Talkers

Tech Sheets

Case Cards

Tasting Note

Of a peachy pink color, the nose shows a punchy citrusy character with notes of pomelo, grapefruit and light herbal tones. A hint of blossoms reminds of peonies on red fruit background: strawberry and red currant. The palate is dry, with medium plus acidity, fresh and juicy with lees-y silky texture. Zesty and peppery, with lots of citrus intermingled with notes of redcurrant and flowery aftertaste. Serve at 10 to 12° C to take advantage both of its freshness and texture. Serve as an aperitif with charcuterie or during a meal with a ceviche, fish or even with Asian food.