About This Wine
Winemaker Jean-Marie Guffens does away with the traditional Provençal varieties, instead opting for 100% Cabernet Sauvignon. Why not? The fruit comes from specific parcels in the vineyard that are picked slightly riper to make this style. The must is fermented in stainless steel before being transferred to large wooden casks where it is matured on its lees for seven months before bottling. The result is a striking, deeply coloured, left field, uber savoury and delicious rosé, not only a step up in power and fruit density but also a far more complex and engaging wine for the dinner table. Pass the rouille, please.
Wines from Provence
In the South East of France, Provence can be considered the rosé capital of the world. Rosé from here is dry, refreshing, savoury and pale pink with a slight orange tint. The style is very different to those generally made in Australia.
The largest appellation here is Côtes de Provence, which accounts for nearly 75% of the total production of the Provence region and with rosé production making up 80% of that. The main grape varieties used include Carignan, Cinsaut, Grenache, Mourvèdre and Tibouren with an increase in the adoption of Cabernet Sauvignon and Syrah in recent times.
The most prestigious appellation is Bandol. The vines in Bandol are planted on silicon and limestone soils which together with the warm, coastal climate is very suitable for the late ripening of the Mourvèdre grape. Wines coming out of Bandol must contain more than 50% Mourvèdre in the blend whether they are roses or reds. Reds from Bandol are just as noteworthy as their rosé counterparts. These wines are known to be powerful, spicy, structured, and age-worthy with critics such as Tom Stevenson considering these full flavoured reds to be some of the region’s best wines.
World Wine –
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