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Domaines Ott Les Domaniers Cotes de Provence Rose 2005

Rosé from Provence, France
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    Winemaker Notes

    Winemaker Notes
    The following grapes are used in making this rosé: Cinsault for its finesse and fullness; Grenache to add warmth to the wine; Syrah in small quantities to round out the wine, give it color and a touch of licorice.

    Tasting Notes
    This rosé is has a brilliant and crystalline color. The nose is a combination of fresh fruit aromas of peach and apricot with hints of white blossoms and spice. It is best served at 50-54 degrees Fahrenheit and is the perfect companion to delicatessen meats, poultry, white meats, fish and Asian dishes.

    Critical Acclaim

    Domaines Ott

    Domaines Ott

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    Domaines Ott, , France - Other regions
    Domaines Ott
    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).

    Puligny-Montrachet

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    Chardonnay

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    One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it’s grown and how it’s made. In Burgundy, Chardonnay produces some of the finest white wines in the world, typically tending towards minimal intervention in the winery and at its best resulting in remarkable longevity. This grape is popular throughout the world, but perhaps its second most important home is in California, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia, South America, South Africa, and New Zealand are also significant producers of Chardonnay.

    In the Glass

    When planted on cool sites, Chardonnay’s flavors tend towards grapefruit, green apple, minerals, and white stone fruit, while warmer locations coax out richer, more tropical flavors of fig, melon, and pineapple. Oak can add notes of vanilla, coconut, and spice (as well as texture), while malolactic fermentation can impart soft, buttery acidity.

    Perfect Pairings

    Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with simple seafood, light chicken dishes, and salads. Richer Chardonnays marry well with cream or oil-based sauces.

    Sommelier Secret

    Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. These Old-World style wines have been dubbed the “New California Chardonnays,” and anyone who claims they do not like Chardonnay should give them a try.

    WWH103345_2005 Item# 90765

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