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The first time the winery made a few barrels of rosé was in 2006, from the 80-year-old hilltop plantation and with it a new chapter began in the world of rosé. The mainly old-vine Grenache and Rolle (Vermetino) grapes were harvested from dawn till noon. After the optical sorting, it was destemmed and crushed gently at 7-8°C in order to avoid oxidation. 90% free run juice, 10% press juice without skin contact. It was fermented in first- and second-fill 600-litre barrels, then aged separately for 10 months in cooled barrels with battonage carried out twice-a-week. The result is a rosé that resembles a white Burgundy and one of the most elegant rosés in the world.
It’s a complex, layered wine with citrus fruit, ripe but sour red berry fruits, green herbs (garrigue), subtly toasted oak notes, dazzling fruitiness, almost salty minerality and a creamy texture. Full palate, deep flavours and a really long finish.
Buy a several hundred year old chateau in Provence in a classic rosé producing area. Respect the old vines and the traditional varieties. Work with one of the world's most famous oenologists (grape grower-winemaker). Be open to new technology, but buy wooden barrels. Try to make the best rosé in the world and don't bother about people thinking you're nuts. In a nutshell, this is the story of Sacha Lichine and Chateau D'Esclans, written since 2006.