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Clos Clementine Cotes de Provence Rose 2011

Rosé from Cotes de Provence, Provence, France
  • W&S90
13% ABV
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13% ABV

Winemaker Notes

From one of the finest and oldest wine regions in the world, Cotes de Provence, this designated AOC Rose wine is rooted in traditions that have been carried from generation to generation. Clementine is made by the delicate process of extracting the best part of the fruit to maintain a balance between clarity, color and vibrant aromas.

Clementine is a dry Rose that dances along the palate, while bringing freshness to the mind; to be enjoyed as an aperitif, with poultry, fish and meat.

Blend: 30% Grenache, 30% Cinsault, 30% Tibouren, 10% Syrah

Critical Acclaim

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W&S 90
Wine & Spirits
A collaboration between St. Helena-born Steve Veytia, Bordeaux winemaker Thomas Capedeville and Pierre Arosteguy, the owner of a 137-year-old epicerie in Biarritz, this is a fresh, firm rose with a distinctively Provencal feel. A blend of roughly equal parts tibouren, cinsault and grenache with 10 percent syrah, it’s fragrant and light, the sweetness of the cherry fruit countered with a pleasantly bitter almond and herbal tone. Pack some ham sandwiches and set out for a picnic.
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Clos Clementine

Clos Clementine

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Cotes de Provence

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Cotes de Provence is an extensive but valuable appellation that includes vineyards bordering the main Provence appellations and extending all the way east to the border of Italy. Its sites vary from subalpine hills, which receive the cooling effects of the mountains to the north, to the coastal St-Tropez, a warm Mediterranean wine-producing region.

Here there is a new focus on quality rosé, as it defines four fifths of the region’s wines. Following in the rosé footsteps, a lot of new effort is going into the region’s red production. A new generation has turned its focus on high quality Grenache, Syrah, Cinsault and Carignan. Cotes de Provence white wines, which represent a miniscule part of the region as far as volume, are nonetheless worthy of consideration and can include any combination of Clairette, Semillon, Ugni Blanc and Vermentino.

Rosé Wine

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Whether it’s playful and fun or savory and serious, most rosé today is not your grandmother’s White Zinfandel, though that category remains strong. Pink wine has recently become quite trendy, and this time around it’s commonly quite dry. It is produced throughout the world from a vast array of grape varieties, but the most successful sources are California, southern France (particularly Provence), and parts of Spain and Italy.

Since the pigment in red wines comes from keeping fermenting juice in contact with the grape skins for an extended period, it follows that a pink wine can be made using just a brief period of skin contact—usually just a couple of days. The resulting color will depend on the grape variety and the winemaking style, ranging from pale salmon to deep magenta. These wines are typically fresh and fruity, fermented at cool temperatures in stainless steel to preserve the primary aromas and flavors. Most rosé, with a few notable exceptions, should be drunk rather young, within a few years of the vintage.

DSLD4590_2011 Item# 121407