“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.
We sat down with CEO of Napa Green Anna Brittan to get down to earth on sustainable wine and how the program works. Vineyards of
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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
Popped over to @arthausnapa then @feastitforward fora fabulous pre-game of the @norahjones concert. Then over to the concert.
Hanging with my girl @wineartlife having a magnificent time.
Love a good summer concert! Do you have any summer concert plans? Share them below!
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Taking a page out of goodwill, good sense and mighty initiatives the experts, keynotes, and educators for @napathrives together for an phenomenal evening @tressaboreswinery . Incredible people with powerful transformational initiatives. Thank you @abrittain & @reyeswine.mw for your hard work and to @tressaboreswinery for hosting this incredible evening.
#TheWineSiren #sustainablefarming #napavalley #winenapa #climateaction #Betterfarming #carboninitiatives #netzero #transformativelearning #kellymitchell #wine #winegrowing #portoprotocol #climatesolutions #buysustainable #loweremissions #winelover #winelife #winedinner #viticulture
How do you feel when you’ve dined impeccably?
Culinary adventures are always exciting. But when you book one restaurant mistakenly and it ends up being an exceptional surprise you win in both regards. Serendipity!
Such was my experience at the @ritzcarltonwaikiki ‘s #LaVie restaurant.
From the ESCARGOT + GRENOUILLE · frog legs meuniére. petit gris snails. green garlic aïoli to the…
LUDOVICO CHICKEN BALLOTINE · roasted foie gras. lentils du puy. perigord truffle jus.
And the MAUI VENISON NOISETTE · braised cabbage. maui onion brûlé. bearnaise mosseline.
-LA VIE RULES exceptional dining and impeccable service in Honolulu!
Paired with @faillawines and yes! They are on the @ritzcarltonwaikiki ‘s menu! #pinotnoir #sonomacoast
#TheWineSiren #KellyMitchell #wine #wineanddine #luxurydining #winetravel #beautifuldestinations #travelblogger #hawaii #waikikibeach #deliciouseats
#instatravel
There are some things worth highlighting in a very particular way.
Here I give you @faillawines . I first heard about them a few years ago.
Today I found them on Hawaii shelves when looking for a pre-dinner sip before we’d venture out for one of a few celebrations and our return to the island, our home for over three decades.
This 2019 Sonoma Coast Failla is an extraordinary example of what fruits will bare with the influence of the rugged Sonoma Coasts winds and diurnal shifts. Brilliant ruby hue, exquisitely alive, smooth on this long lusty finish. An example of a great Sonoma County Pinot Noir.
60% estate grown fruit from Russian River Valley, and 40% from single vineyards outside of the estate. 30% whole cluster & native yeast.
#TheWineSiren #KellyMitchell #Wine #SonomaCounty #SonomaCoast #beautifulwine #beautifuldestinations #RussianRiver #SonomaCoast #Sonomacoastwine #pinotnoirlover #winetime #greatwine
Dark skies, pouring rain and thunder were no match for the spirit of the people of Boise, Idaho when it comes to #winetasting.
Some very delicious surprises here from @rollinghills_urbantastingroom to @3100cellars delicious Brut made in the traditional method to @hatranchwinery ‘s red blend. All poured at #savorIdaho ‘s @idahobotanicalgarden . It was a feast for the eyes and palate.
The gardens are lush and picturesque, just 2.4 miles from the city center.
The perfect place to taste and enjoy the fruits of #idahowine
Have you been to Idaho #winecountry?
The best way to see #snakeriver territory is with @snakeriverwinetours Sam’s booth was full all day because she embodies the spirit of the people here. Warm friendly, no pretense and unabashedly candid.
Make new friends discover delicious Idaho Wine and get out of your comfort zone. Adventure awaits!
#SavorIdaho #TheWineSiren #KellyMitchell #wine #winetasting #drinkidahowine #Sponsored
When I left the mainland for Hawaii over 42 years ago, I had no idea how much I missed and how much I would embrace my return to the mainland.
So I jumped at the chance to visit Idaho and learn more about their wineries, the Ava’s and the people of the fastest growing #wineregion in the United States. It was also intriguing to note that the 43rd parallel where a vast majority of wine is grown in Idaho is the same parallel in Europe as #Provence, #Tuscany, #riasbaixas .
When I arrived in #Idaho a few things struck me… The lack of significant traffic, the amount of newcomers (90% of the people I’d met had been in Boise have lived here less than 2 years), and the warmth of the locals.
It’s a throwback to Napa in the early 80’s. An emerging wine region, with exceptional passion and drive behind it. The wineries in the area I visited ( #sunnyslope )were very much a kinship of support of one and other. The countryside is absolutely stunning.
From night one, dining at Chandler’s Boise, a contemporary steakhouse with an exceptional wine list, well versed Sommelier and a cool jazz vibe, to a day trip with @snakeriverwinetours and 4 lovely wineries . And Boise itself, one of the most walkable rich in history cities in the United States.
I’d no idea I’d taste wine that was not only diverse but also well represented in many facets of style, depth and production. There is so much to explore in the name of Idaho Wine. Stay tuned!
#TheWineSiren #KellyMitchell #wine #Idahowine #drinkidahowine #savoridaho #winelover #Wineadventures
#Wheretowine #Winedestinations #winelover #winetravel #travelblogger
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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!