Domaines Ott Chateau de Selle Grand Cru Cotes de Provence Rose 2006
This rosé is has a bouquet reminiscent of plants with notes of fruits and spices, apricot and grapefruit pulp. It will make an outstanding alliance with scallops, salmon marinated in dill, sweet and sour pork. It is best served at 50-54 degrees Fahrenheit.
Domaines Ott was founded in 1912 by Alsatian engineer Marcel Ott. Today, the wineries are owned and managed by Champagne Louis Roederer, producing some of the world’s most prestigious wines. These wines are made at three distinctively different estates: Chateau Romassan (Bandol), Clos Mireille and Chateau de Selle (both Côtes de Provence).
Located in the Côtes de Provence appellation, Chateau de Selle, the 18th century home of the Counts de Provence, was the first property acquired by the Ott family in 1912. The winery is perched high on a plateau, enjoying abundant sunshine and an arid soil.
Clos Mireille was acquired by the Ott family in 1935. The estate’s picturesque seafront location is known for its mix of shale and clay soils; the schistous soil dates back some 340 million years. The microclimate and the sea spray provide highly favorable conditions for both the rosé and the white wines. Chateau Romassan was acquired in 1956 and lies at the foot of the village of Le Castellet in the heart of the Bandol appellation. The property was entirely remodeled and re-planted over a 30-year period. The estate’s country house dates back to the 18th century and its cellars have superbly vaulted ceilings.
It was Provence that inspired the iconic bottle shape for René Ott. Using the landscape and Roman amphoras as inspiration, René carved a timeless design that embodied his vision.
More than just a European vacation hotspot and the rosé capital of the world, Provence is a coastal, southeastern French appellation increasingly 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 its 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 its 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, from 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.
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.