From one of the prettiest parts of France comes this delicious, dry rosé Assembled from Grenache, Cinsault, Tibouren, and with a small shot of Syrah making up the numbers, expect a lush and juicy wine crammed with smells of wild raspberries, red currents, and dried woody herbs… just the thing for crusty baguettes, good cheese, and even better company.
The rosé is assembled from Grenache, Cinsault, Tibouren (a Provençal rarity which brings aromas of garrigue, the herby scrub of southern France), and a small splash of Syrah. It’s a dainty, soft pink colour with tantalizing raspberry fruit and woody herb aromas, accented by a racy freshness cutting a swathe though its silky and open-knit texture. Firm, crisp and balanced, it finishes dry and tangy with white pepper and floral notes and lovely length. Yet for all this, it’s a wine of joy. A wine of pleasure. A wine for drinking rather than thinking.
Coeur Clémentine is the brainchild of a motley crew of rosé fanatics who – sick of paying through the teeth for high-quality, ‘everyday’ Provençal rosé – decided to have a crack at making one themselves. Years on, thanks to the quality of its wine, the project has taken on a life of it’s own.
Headed up by St. Helen-born Steve Veytia, Clémentine produce only a single still wine (this rosé), sourced from organically-managed, chalky-clay parcels in the heart of the Côtes de Provence, around the achingly pretty commune of Puget-Ville. Jean Christophe Audéoud looks after the winemaking which uses the traditional direct press method and maturation in both concrete and stainless steel. The wine is made at the 93 year-old Cellier Saint Sidoine in Puget-Ville (roughly half way between Bandol and Saint Tropez).
“Our grapes are harvested in the early morning hours when the temperatures are coolest. We then send the grapes through a double-press with the first press splitting the skin. The second press, called a “soft-press” separates the fruit, leaving just the juice. Each grape is different however, skin contact is minimal and the juice is aged separately until the end of fermentation.