Domaine de Cala Coteaux Varois en Provence Rose Classic 2020
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The salmon pink color sparkles with bright, clear reflections before greeting the nose with floral and citrus notes evolving into red fruit and spicy aromas. Vivid and quaffable presence on the palate marked by cherry and citrus aromas. The spicy finish progressively reveals a nice minerality.
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Robert Parker's Wine Advocate
Chef Joachim Splichal's (Patina) Provence property has turned out another solid effort in the shape of its 2020 Coteaux Varois Rose, an assemblage of 46% Grenache, 41% Cinsault, 10.5% Rolle (Vermentino) and 2.5% Syrah. Pale and coppery, it starts off with hints of brined peaches, redcurrants and preserved lemon on the nose, then it delivers crisp, refreshing citrus flavors on the medium-bodied palate. It's a zesty, refreshing drink for the summer months.
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Light salmon pink; clean and fresh yet soft and smooth; aromatic and juicy, balanced and long.
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2022-
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Domaine de CALA draws its excellence in the great diversity of soils, giving it a unique identity.
The vineyards offer a soft and supple soil, full of life. The vines benefit from deep soils devoid of pebbles, allowing a full expression. The vineyard was made of massale selection to guarantee an exceptional quality. The multitude of parcels allows both exposure of the vineyards on hillsides and an exhibition of vines on a plateau. The different slopes and the exposure windswept by the mistral allow cooler harvests offering a more complex polyphenolic maturity.
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. 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 depends on grape variety and winemaking style, ranging from pale salmon to deep magenta.
More than just a European vacation hotspot and rosé capital of the world, Provence, in southeastern France, is a coastal appellation producing interesting wines of all colors. The warm, breezy Mediterranean climate is ideal for grape growing and the diverse terrain and soil types allow for a variety of wine styles within the region. Adjacent to the Rhône Valley, Provence shares some characteristics with this northwestern neighbor—namely, the fierce mistral wind and the plentiful wild herbs (such as rosemary, lavender, juniper and thyme) often referred to as garrigue. The largest appellation here is Côtes de Provence, followed by Coteaux d’Aix-en-Provence.
Provence is internationally acclaimed for dry, refreshing, pale-hued rosé wines, which make up the vast majority of the region’s production. These are typically blends, often dominated by Mourvèdre and supplemented by Grenache, Cinsault, Tibouren and other varieties.
A small amount of full-bodied, herbal white wine is made here—particularly from the Cassis appellation, of Clairette and Marsanne. Other white varieties used throughout Provence include Roussane, Sémillon, Vermentino (known locally as Rolle) and Ugni Blanc.
Perhaps the most interesting wines of the region, however, are the red wines of Bandol. Predominantly Mourvèdre, these are powerful, structured, and ageworthy wines with lush berry fruit and savory characteristics of earth and spice.