Chateau Vignelaure2021

ROSE WINE

Description

This Rose is so acclaimed, it's been featured on Wine Enthusiast's Top 10! A benchmark producer of the delicious, dry rose for which Provence is famous. Always a star among the roses, this vintage does not disappoint. It is richer than most with ripe fruit that is well balanced by the mineral texture and acidity. With its sense of structure, this wine is ready for food. Blend of Grenache, Syrah, Cabernet Sauvignon and Vermentino from limestone and clay soils mixed with gravel, this is a gastronomic rosé. Salmon color, light and bright. Intense noise on fruits (fruits of the forest, peach, grapefruit). In the mouth, balance and fineness. Long final on white fruits and spices. The age of the vines for this wine average 25-40 years. All of the grapes were hand harvested and sorted for quality. The juice is extracted by direct pneumatic press. Immediate cooling (to 10°C) of the juice and settling for 48 hours. Slow fermentation at controlled temperature (17°C) in stainless-steel tank. Partial malolactic fermentations. Aging for three months on the fines lees, with bâtonnage before bottling.

Estate

Château Vignelaure owes its existence to Georges Brunet, one time owner of Bordeaux third growth Château La Lagune who established the estate just north of Aix-en-Provence in the 1960s. Choosing a site of clay, limestone and gravel covering some 60 hectares of beautiful Provençal countryside 350 metres above sea level, he set about planting cabernet sauvignon using cuttings taken from his Bordeaux estate. Despite the difficulties of ripening cabernet fully in this setting, and despite being embraced by protective hills, he made high-quality wines. In 1985 the region as a whole was approved for appellation contrôlée status as Coteaux d’Aix-en-Provence.

The estate is now owned by Swedish couple Bengt and Mette Sundstrom, who fell in love with the place while looking for a retirement home in the south of France. These days syrah, grenache, cinsault and carignan have been planted or acquired alongside the vines introduced by Brunet, and white varieties roussanne, rolle (aka vermentino) and semillon have now been planted in a higher part of the vineyard where it was realised that the red varieties were not so suited to the terror. Early vintages of white wines are very promising indeed, and they have recently begun making excellent rosé, but the reputation of the estate rests on the red wines. These are fermented in stainless steel before 12 to 24 months’ maturation in oak (one third of which is new) in underground cellars, before a further 18 months minimum in bottle.

The four years that the wines often spend in the cellars before release is an illustration of director Phillippe Bru and winemaker Sigvard Johnson’s desire not to compromise and to make a wine that reflects the terroir and to age it for release when it is ready rather than make a softer, more approachable wine that would be more approachable when young. As a result they have earned an enviable reputation as one of the best estates in the south of France, let alone Provence.

Food pairing

The perfect pairing for Bouillabaisse, risotto with scallops, paella with seafood and stuffed zucchini flowers.

Tasting notes

Salmon color, light and bright. Intense noise on fruits (fruits of the forest, peach, grapefruit). In the mouth, balance and fineness. Long final on white fruits and spices. The perfect pairing for Bouillabaisse, risotto with scallops, paella with seafood and stuffed zucchini flowers. A blend of 40% Grenache, 30% Cabernet Sauvignon & 30% Syrah.