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Domaines Ott Clos Mireille Cotes de Provence Rose 2016

Rosé from Provence, France
  • W&S91
  • WE91
14% ABV
  • RP93
  • WE91
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14% ABV

Winemaker Notes

A wonderful pastel color with salmon notes and hints of copper and pink gold. The elegant and delicate bouquet develops aromas of candied melon and citrus zest, both fresh and heady. On the palate the immediate impression is energizing, like morning dew, with bursts of fruity redcurrant note. The seductive balance is a vibrant tribute to the Clos Mireille terroir, combining the generosity of precise ripeness with the crisp freshness of summer fruits such as apricot and peach.

Critical Acclaim

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W&S 91
Wine & Spirits
Marcel Ott bought this seaside estate in 1935; today, it's owned and managed by Louis Roederer. The vines in its schist soils regularly produce a restrained rose, like this one, elegant in its satin texture, quiet in its stony flavor. A blend of grenache with cinsault and a dash of syrah aged in oak casks for six months, it needs time in the glass (or, better yet, another year in the bottle) to reveal its fruit, a blush of apricot flavor that echoes its pale hue.
WE 91
Wine Enthusiast
From a beautiful estate close to the sea, this wine has a lightly salty character. That contrasts with the zinging energy and ripeness of the fruit and balanced acidity. Citrus zest and spice complete this harmonious wine. Drink from the end of 2017.
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Domaines Ott

Domaines Ott

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Domaines Ott, Provence, France
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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: Château Romassan (Bandol), Clos Mireille and Château de Selle (both Côtes de Provence).

Provence

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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.

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.

LIM283340_2016 Item# 219803