Quantcast
Sign up & receive $25 off your first order

2017 Rimauresq Rose Cru Classe

2017 Rimauresq Rose Cru Classe

Generous palate with depth of flavours - spice to frame the delicate fruit, and a fine cushion of lees to carry to an elegant finish.'
97 Points - Decanter World Wine Awards (2016 vintage)

$38.99 Per Bottle

|

$233.94 (Case 6 x 750ml)

+
CASE(S)
Winery Direct: Dispatched in 3-5 days. More info
$233.94
DESCRIPTION
  • Named after the ‘Real Mauresque’ river which runs through the Domaine, this forward-thinking winery is one of the select group of Côtes de Provence vineyards awarded Cru Classé status in 1955, a classification mirroring that of the great Bordeaux châteaux and based on the quality of the wines and heritage of the properties. Winemaker Pierre Duffort produces a collection of elegant characterful wines from 57 hectares of prime vineyards with an average vine age of 40 years (the oldest being planted in 1930) on three very diverse terroirs (schist, pink sandstone and galets roulés).

  • WINEMAKER'S NOTES

    The vineyards are located at an altitude of between 140 to 190 metres, just 35km from the coast, and are aided by a North-West orientation which helps maintain high acidity. The micro climate at Rimauresq is unique within the Appellation; the vines benefit from the cooling Mistral winds and are sheltered by the mountains from the harsh Mediterranean sun. It is this shade that allows a longer ripening period and better fruit development in the crucial weeks prior to harvest.

    Grenache Noir (45%), Cinsault (29%) and Mourvèdre (10%) provide structure, supplemented by Syrah (6%), Rolle (5%), Carignan (4%) and Ugni-blanc (1%) for complexity. A combination of mechanical and manual fruit harvesting is carried out during the early morning to benefit from the low night temperatures. Cold maceration on their skins for several hours prior to fermentation at a low temperature. Grapes for this "rosé de presse" are pressed and the free run juice separated. Subsequently, it undergoes a period of cold stabilization prior to fermentation for two to three weeks. After fermentation the wines are left on their lees for three weeks with regular 'batonnage', improving the aromas. The wines do not undergo malolactic fermentation so as to preserve their acidity. Finally, the wines undergo a period of cold stabilization prior to filtering to bottling.

    TASTING NOTES

    Pure salmon-pink in colour with an appealing herb-spiked and fruity nose. The palate is finely balanced; quite rich, spicy red fruit is accented with bright acidity and a cleansing, sapid finish. This is a lovely expression of the grapes and of the land.

  • REVIEWS

    'DWWA Platinum Best in Show: Lovely strawberry shortcake and hint of petal aromas; generous palate with depth of flavours - spice to frame the delicate fruit, and a fine cushion of lees to carry to an elegant finish.'
    97 Points, Best in Show - Decanter World Wine Awards (2016 vintage)