“We grow Rosé, we live Rosé, we think Rosé.” Chateau Gassier. I think to myself, they should add “We are Rosè.”
To taste French Rosé at home is one thing. To taste it in Provence is a mind altering experience. I am on a press trip. A tear of a press trip. 13 towns, 9 days and a blur of fantastic everything. Food, wine, scenery, and people.
This is my first adventure into Provence and it is everything I’ve always dreamed of. The smells, the beauty, the buildings, the region itself all indelibly stamped in my memory. That’s what happens when you go to places you dream of. It’s like tasting the best wine you’ve ever had. You take it in. You bask in the glory of it. Your senses drink it in. You swirl it. You memorize even the smallest of detail down to the most minute nuance. You embrace it. You savor every last drop. It’s a richness of experience unparalleled.
We are making gastronomic Provence Rosé speaking of the smells of Provence. This destination is different. There is a beguiling aroma produced by the Mistral wind. It carries delicious elements of place. It’s a breezy northern wind that encapsulates all the flavors that are Provence. This wine is known to set the population on its ear. The Mistral brings the cold air from the Alps down through the gap in the Rhone Valley. It can gain speeds of up to 95 miles an hour. Unique to Provence, the Mistral transports smells derived from the land. Known as garrigue, the scent that is exclusive and unique to the south of France.
I roll down the window, taking in the scent. The smell is heady. It’s a blend of all things the Mistral captures and releases. The juniper, rosemary, cistus, thyme, and lavender make up this unique ambiance. It beckons you, it captures your heart. It demands you take note. It encircles your senses, like a lover. That all knowing, intimate touch that moves you. This is Provence.
Garrigue infuses the land and lends it’s flavorful mysteries to the vineyards. It’s a delicious and part of the culture of farming here. Leaving the most intense aspects of it in the Southern Rhone Valley.
Interview with Winemaker Guillaume Cordonis on Making World Class Rosé & Cru
It is here I am visiting Chateau Gassier. Standing in front of the Chateau, we are taking in the views. Their vineyards surround. There are mountains both before and behind us. The Mistral blows. Skies a perfectly clear blue, the sun warms my face. Our guide is the winemaker of Chateau Gassier, Guillaume Cordonis. Cordonis is a well-seasoned winemaker. He’s been at it for 15 years, 10 of those at Chateau Gassier. He started his career in Chile and continued to New Zealand, and New York’s Finger Lake Region. Did a stint in California at Roederer Estate, returning home to France in Languedoc–Roussillon.
The Chateau is just 15 km from Aix En Provence, the epicenter of Provence. Located in one of the four crus of Provence, Côtes du Provence Sainte-Victoire. In the back of the Chateau is the spectacular Mountain Sainte-Victoire, a favorite of artists because of it dramatic appearance including Paul Cézanne. Renowned as one of the most pristine appellations in France it is also a natural reserve. Chateau Gassier has 40 hectares of vineyard and the unique position of carrying four terroirs and three appellations. It’s one of the most privileged locations for Rosé in the world. Making the best Provence Rosé is the focal point of Chateau Gassier. Their Provence Rosé, certified organic in Europe. The days are warm and the nights are cold. It’s a perfect climate for the vines.
The Gassier family has been in the area since 1421. There is a rich history of the family and they’ve been making wine for five generations.
About Provence Rosé
Rosé is serious business in France. 27% of all the Rosè globally comes from France. But not all Rosé is the same. Winemaker Guillaume Cordonis explains, “We are not just easy drinking wine Rosé. It is complex, a lot of structure and it’s filled with minerality. We are making a gastronomic wine. Provence Rosé is different. Wineries in Provence agree we are different. It comes from the climate, the soil, the terroir, and the knowledge of the people combined.”
The winemaking rules are strict in Provence. Governed by the AOC (Appellation D’Origine Contrôlée) a hallmark of France’s best wines. The guidelines include the type of grapes permitted, & the yields that can be grown. It also covers the type of pruning and density of vines. In the winemaking process, the AOC will dictate blend proportions, acidity, and even alcohol levels. The labeling requirements are also very strict. Only certain plots of land qualify. Within the AOC you can’t make a white and red wine and blend it together like you can in Champagne, France. Making a great Rosé is far more complicated than making a great red or a great white. With red, you can make it taste ‘big’ by over ripening it. For a white, you are looking for a good balance between acidity and alcohol. With Rosé the process is more delicate. The region is governed by AOC. Strict rules are enforced and followed to qualify as an AOC Rosé. First, the Rosé fashioned from 100% Red grapes. After harvest, the grapes must be either bled (saignée) or pressed. The juice (lees) from each varietal is kept separate until the required time by the AOC has passed with a close watch on temperature and fermentation.
Cordinis explains his perspective on the terroir, “Everything starts in the vineyard. The impact of the soil. and the terroir. The terroir is a key factor in the making of the outstanding wines of Chateau Gassier. We cannot discount the terroir. In the winemaking of Rosé, you have to protect against oxidation. You avoid disturbing the wines through movement. It’s best to keep them still. Be careful and take care of everything.”
The terroir comes from windblown clay and riverbed. Much of the influence in the soil comes from the mountain. The base is granite, there are limestone, clay, and riverbed. Part of this land used to be under the sea and a huge river existed. When the mountain was formed it pushed sediment from the sea into the valley. Now there is only a small river. The area is very well known as a place for dinosaurs. They used to come to this region to put their eggs. The climate is Mediterranean. The Mediterranean climate is a blessing in Provence. Not only is the organic aspect important but directly related to the thriving wildlife and nature they are protecting.
At Chateau Gassier the focus is on two terroirs, Côtes de Provence (Cuvée Loubiero) and Côtes de Provence Sainte-Victoire (Cuvée Le Pas du Moine and 946).
Tasting notes for the wines I tasted at Chateau Gassier:
2016 Esprit Gassier: This is a light and lively sip everyday type of Rosé. Great with food or alone on a hot summer day near the beach. Red berries, floral notes, and peach. The grapefruit nuance adds zest. The blend is Grenache, 30% Cinsault, 25% Syrah, 10% Rolle.
2016 Les Pa de Moine Les Pa du Moine means pass of the monk. This is a footpath leading to an ancient priory the monks used to travel on.The color is stunning. Aromas of white flowers and exotic fruits. The taste is that of grapefruit and tropical fruit. The blend is 35% Syrah, 33% Grenache, 16% Cinsault, 12% Rolle, 5% Ugni Blanc.
2015 946 Cotes de Provence Sainte-Victoire If you thirst for a unique & exceptional Rosé, 2015 946 Cotes de Provence Sainte-Victoire hits the mark. Named after the cross at the top of the mountain, the name reflects the 946-meter elevation. The monks traveled up the path to the cross located at the top of the mountain. The 946 is only made in years when the conditions are the best and in limited quantities. Varietals in 946 are Grenache, Syrah, Rolle (Vermentino). I loved the tropical fruits, white flowers, and the lingering finish. There is also whisper of salinity.
Bouchaine Winery is the spot to discover great Burgundian varieties made in Napa Valley’s Carneros region. Modern winery meets social hour. Bouchaine Vineyards tasting room
Somm Foundation Receives $25,000 in Support Pouring of Chateau Montelena’s stunning 2013 Cabernet Sauvignon Over 200 people descended on Napa Valley’s Meritage Resort & Spa
Sojourn to the apex of Napa Valley with Theorem Vineyards. Adventuring up to Calistoga offers a wide array of wine riches including some boutique & family-owned small lot wineries.
Decadent, delicious and luxurious. Chocolate made for pure indulgence and a very special offer for you. (Link in bio)
Picture this. When Chardonnay grapes are harvested and pressed for juice, the remains are a mix of nutrient-rich by-products which, to date, have been going to-at best, compost--at worst, to waste.
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I’m pairing this beautiful sunset with a crazy good Sangiovese by @bibigraetz
Casa Matta means ‘crazy house’ which seems very fitting after this wild week.
This Tuscan beauty is a lovely sip with a bounty of red vibrant fruit and an affordable price. Beautifully understated Sangiovese with all the best Sangio attributes.
Love the bright taste and the easy on the pocketbook price. $20
This is how you kick off the weekend!
What are you ‘getting into’ this weekend?!
#TheWineSiren
#Tuscany #winelover #Winecountry #sunsetphotography
2017 Adams Blend from @canardvineyard . Made with proprietary Left-Bank and Right Bank varieties this beauty captures the best of Napa Valley goodness. It’s hallmark? Cabernet Franc & French Oak.
A nose of violet, black fruit and red berries sets the tone for this luxurious sip.
Lovely soft tannins, a framework of good structure and balance render a sublime state for those enjoying it. And if you love a long decadent finish you are in for a treat.
Drink now or cellar…
Paired with ribeye steak, asparagus, purple sweet potatoes and aioli.
“Fermentation: Cold Soaked 3 days, for a total of 21 days on the skins.
Aging: 19 months in French Oak
(50% New)
Cooperages: Fouquet, Sylvain
Varieties: 91% Cabernet Franc, 5% Merlot, 4% Cabernet Sauvignon
Alcohol: 14.8%”
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Angele means messenger of God or Angel in French. To 💋🍷💋#TheWineSiren Angele means a beautiful sign of food, with French influence.
Their wine list has something for everyone. The location is on the Napa River which you know is a favorite viewpoint of mine. The waterfront patio seating is always warm and sheltered.
The food and cocktails are always appealing.
Whether you are a barfly and love a good brunch or looking for a high quality evening out, this is one of my favorite destinations.
I’ve had the luxury of dining on these stunning St. Edwards oysters and enjoying the evening with my lovely friend, @Teresa_
It’s the perfect place to catch up with old friends and new. Celebrating a special occasion or just catching up.
Opened in 2002 by Bettina Rouas, this is a destination to be added to your itinerary, seasoned Napa visitor or not.
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#TheWIneSiren
@Bistro.Jeanty is a beautiful family-owned restaurant in the heart of #Yountville.
Started by Phillipe Jeanty over 20 years ago, the adventurous menu along with the meticulously prepared food is always a great detour after wine tasting. The dish you see before you is Crême de Tomate en Croute (Tomato soup in puff pastry). It’s bold brilliant flavors are complimented by the flaky decadent crust. Perfect for a cool winter day in Napa Valley. Located in Yountville Bistro Jeanty has both indoor and outdoor seating.
Paired with this stunning dish, a beautifully made Chablis from Bourgogne’s Domaine Vincent Dampt. A perfect accompaniment with so many dishes. Lovely texture, vibrant, great balance and a refreshing finish! Vincent Dampt is a fourth generation winemaker who has worked in both Marlborough New Zealand and at one of my favorite wineries, @olivierleflaive in #Burgundy. He farms organically on 8 hectares and is in the process of getting his HVE Certification (High Environmental Value). Sustainably grown.
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Dry Creek Valley has the charm of old Sonoma County, and at the same time the beauty of some of Sonoma’s best wine. @DutcherCrossing continually exemplifies the mastery achieved by proprietor Debra Mathy.
While we all are riding the cool weather wave, there is nothing like robust wine giving its all to a meal or to your pure and utter enjoyment. Dutcher Crossing has achieved this with three luscious examples of beauty.
Starting with the 2017 Brother’s Reserve Zinfandel… A complex and well balanced array of exquisite flavor and the hallmark of a brutal year. Lively and succulent, a vibrancy and complexity that will give this vintage beautiful cellar time, but make you want to imbibe now. A favorite pairing? A rack of lamb . The full bodied beauty stands up to rich dishes!
Next the 2017 Taylor Reserve Cabernet Sauvignon from Dry Creek Valley. Considered one of the most important wines at Dutcher Crossing the rock hillside the Cabernet Sauvignon vines thrive on brings rich flavor, aroma and tannins. Blended with Syrah, it adds further complexity and softens its rigidity with balance and beauty. Incredible finish and brilliantly vibrant fruit celebrates this exemplary beauty of a Cabernet. And you know I’m pairing that with a big juicy porterhouse!
Finally heading to sweet side of life with this 2014 Zinfandel Port. While it’s ready to sip now, this is one you can cellar and forget as the flavor will only further accentuate it’s promise. Ripe dried and sweet fruit with a bit of oak spice and a burst of vibrancy. I paired this with my tiramisu and couldn’t get enough.
It’s time to get closer to Dutcher Crossing and taste these incredibly exquisite and complex wine. Ready?! Let’s do this!
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4 Responses
I don’t know how you write while you are on a press trip. Impressive. Don’t you just love Provence! I attended a press trip there for a week last September. It was a dream that I hated to wake up from.
I don’t really write on a press trip beyond note taking and photos.The days are too long! Absolutely loved Provence like you. Time to return.
Wow!! What a fantastic read. Thank you.
Glad you enjoyed it Veronica! Thanks for reading!