• Facebook
  • Google+
  • Instagram
  • LinkedIn
  • Twitter
  • YouTube
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • About
    • Kelly Mitchell
    • Contact
  • Wine
    • Wine
    • Tasting
    • Winemakers
  • Food
    • Chefs
    • pairing
  • Travel
    • California
    • Oregon
    • Europe
    • Music Events
  • Events
  • Gallery

The Wine Siren by Kelly Mitchell

Taste The World: Wine, Travel and Adventure

You are here: Home / Travel / The Rhapsody of Provence Rosé

July 3, 2017 By Kelly Mitchell 4 Comments

The Rhapsody of Provence Rosé

Share on Social:

Chateau Gassier estate framed by the

Chateau Gassier in Provence, France at the base of Mount Sainte-Victoire

Provence Rosé is the very foundation of Rosé

“We grow Rosé, we live Rosé, we think Rosé.” Chateau Gassier.  I think to myself, they should add “We are Rosè.”

The Provence Rosé of Chateau Gassier a vineyard away from the base of Mount Sainte Victoire.

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.

On the Wine Siren, Provence Rosé and Chateau Gassier, by Kelly Mitchell France

The charm of Aix En Provence

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 Wine Siren, Kelly Mitchell on location at the vineyards of Chateau Gassier in the majestic presence of Mount Sainte Victoire.

The vineyards of Chateau Gassier in the majestic presence of Mount Sainte Victoire.

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.

Pairings for our tasting with the Provence Rosé of Chateau Gassier

Pairings for our tasting with the Provence Rosé

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.”

Bud Break at Chateau Gassier

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.

Harvest at Chateau Gassier, in Côtes de Provence on The Wine Siren

Harvest at Chateau Gassier in Provence, France

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:

Chateau Esprit Gassier, Côtes de Provence Story on The Wine Siren

2016 Esprit Gassier, Côtes de Provence

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.

 

Chateau Gassier Côtes de Provence Sainte-Victoire Tasting Notes

2016 Le Pas du Moine, Côtes de Provence Sainte-Victoire

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, Côtes de Provence-Sainte-Victoire

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.

 

 

(Visited 509 times, 1 visits today)

Related Posts

  • Four Tuscan Wine Adventures: Travel to TuscanyFour Tuscan Wine Adventures: Travel to Tuscany
  • Beaujolais Gamay: The Masters Weigh-In from Pebble BeachBeaujolais Gamay: The Masters Weigh-In from Pebble Beach

Filed Under: Travel, Wine Tagged With: Europe, travel, winemakers

Reader Interactions

Comments

  1. Michelle Williams says

    July 5, 2017 at 1:28 pm

    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.

    Reply
    • Kelly Mitchell says

      July 6, 2017 at 12:34 pm

      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.

      Reply
  2. Veronica says

    July 5, 2017 at 11:16 pm

    Wow!! What a fantastic read. Thank you.

    Reply
    • Kelly Mitchell says

      July 7, 2017 at 6:29 am

      Glad you enjoyed it Veronica! Thanks for reading!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Subscribe Today

Instagram

Instagram post 17859150220621996 Beyond the velvet rope @raymondvineyard ... just one of the many stunning tasting rooms you can let your hair down at and enjoy some really amazing wine. 
Raymond features organic & biodynamic farming practices for their estate wines. The also feature an incredible selection of small lot wines and several others. Exclusively available at the winery.

For more information contact @winepathstravel 
What kind of wine experience are you looking for today?
Instagram post 17902810795399708 Shout out to The Future 50 stars recognized by @WSETGlobal & @theiwsc The USWinners Are! Drum roll please...
💃🏼
Left to Right: Ashtin Berry, Christine Clair, Dan Q Dao, James Forsyth, Jason Barrett, Jennifer Regan-Lefebvre, Julien Camus, Monica Samuels and Nick Korn)
💃🏼
The Future 50 is a new initiative created by WSET and IWSC in celebration of their joint 50th birthdays by selecting “50 under 40” future influencers of the global drinks industry. 💃🏼
“The Future 50 offers a genuine reflection of the young talent we have in the wine, spirit and sake categories globally,” says WSET Chief Executive Ian Harris. “The winner’s roles are diverse, and we look forward to seeing them making their mark and shaping the future of our industry.” Click here for the full list of winners (https://www.wsetglobal.com/news-events/the-future-50-awards/). 💃🏼
The Future 50 have been identified as the industry’s up-and-coming talent from all areas of the trade ranging from distiller, viticulturalist, historian and bartender to food and beverage activists, that have made a significant contribution to the industry in the last three years in a variety of areas including career, academics, social responsibility and innovation. There were more than 600 nominations for the first round, a long-list of professionals working as winemakers and distillers, product development, design and distribution, marketing, journalism, hospitality and more.
Instagram post 17844886255823039 In the wine world when someone says the name Harlan, one’s heart might quicken, another may salivate and still another reflect on the many memories left by the wine of the family.
💃🏼
Adventuring to the trifecta to taste, specifically Promontory, gave me much anticipation. Only once had the famed Harlan Estate wine touched these lips. One stunningly magical time. So impressed I signed up on their wine list, not knowing it could kill my monthly wine budget with a single bottle.
💃🏼
I spent the afternoon with talented winemaker David Cilli learning more about the land, the climate and their philosophy on wine. Such a fascinating proposition.
💃🏼
Stay tuned!
💃🏼
Want to visit? 
Contact @WinePathsTravel
💃🏼💃🏼💃🏼
Words & Photo by: @KellyMitchell 
#rarewine
Instagram post 18119309326023333 Franciacorta Sparkling⁣
💃🏼⁣
This stunning sparkling from Villa Franciacorta! Briolette Demisec Rosé DOCG was a delight to the senses.⁣
💃🏼⁣
Alessandro Bianchi had a vision when he purchased one of the most famous pieces of land in Franciacorta, a sub region of Lombardy.  He first saw the Villa  village known as Borgo Villa and fell in love with this property including the 100 hectares surrounding the estate in 1960. This spectacular property contains a cellar from the 16th century.⁣
💃🏼⁣
The wine is made via the Méthode Champenoise (Traditional Method) which allows the second fermentation in the bottle and produces those fabulously fine bubbles you experience in great sparkling and Champagne. The fruit is 30% Chardonnay 70% Pinot Noir. The soils are thick clay loams which stay cool in warmer months. Their vineyards are located in Monticelli Brusati and Provoglio d’Iseo in Franciacorta (Brescia).⁣
💃🏼⁣
The notes: Fresh red fruit including raspberry and cherries, delicate perlage, a touch of bright citrus. This demi sec is exquisitely delicious. Mildly sweet and perfectly paired today with an exquisite lavender cheese I picked up in Vienna, Austria from Cheese and More by Henri Willig Kärntnerstrasse (say that three times fast).⁣
💃🏼⁣
Harvest takes place early to preserve the acidity and freshness of the grapes. 80% of the Pinot Noir and all of the Chardonnay are fermented together. The rest of the Pinot Noir is macerated on the skins for 10 hours resulting in that magical color of Rosé.  33-36 of residual sugar.⁣
💃🏼⁣
The Wine Siren approves this beautiful Sparkling!⁣
💃🏼💃🏼💃🏼⁣
Follow on Instagram

Footer

Contact

Kelly Mitchell
1370 Trancas Street #209 Napa, CA 94558

Email: contact@thewinesiren.com

  • Facebook
  • Google+
  • Instagram
  • LinkedIn
  • Twitter
  • YouTube

Tags

Bordeaux California chefs Europe event events food France Friuli Italy lifestyle music Napa Oregon pairing tasting travel Vineyard wine Winemaker winemakers Winery winetasting

PR Newswire

Copyright © 2019 · The Wine Siren · Disclosures · Site Archives