Description

Description

This dry, spicy rosé is a blend of 50% Grenache, 40% Cinsault and 10% Syrah. The nose shows red summer berries with a touch of sweet spice. Fresh with great acidity this is a versatile food wine – especially good with tomato and mozzarella salad or ratatouille.

Grape

Produced in Provence in southeast France this wine is a blend of Cinsault and Mouvèdre. Provence rosés tend to be some of the most delicate rosés in terms of colour, body and tannins with strawberry fruit character and fresh acidity.

Producer

The château is situated in the village of Ollieres itself, some 30km east of Aix and is owned by the Rouy family. Wine making has taken place at the estate for over 200 years and there are 35 hectares of vines mostly planted on clay-limestone soil at an altitude of 1000 metres above sea level and the family is currently replanting 14 hectares of vines. Use of chemicals is kept to a bare minimum with reliance on organic manures.

Region

This fascinating region sits along the Mediterranean coast of France, bordered by the Rhône River to the west and the Côte d’Azur on the east. It’s small: only about 150 miles long and 100 miles north to south. Wine has been made here for over 2600 years, making Provence the oldest wine-producing region of France. Provence is famous for its very lightly coloured rosés, but also makes chunky reds from Mourvèdre and luscious whites from Rolle. The Coteaux Varois offers better value for money than the more prestigious appellations.

Food Pairing

Fresh and fruity with good acidity Provence Rosé is excellent with grilled fish like salmon or tuna, prawn cocktail and dishes with roasted peppers and aubergines. Also great with Provençal classics like Bouillabaisse fish stew.