VieVite Rose 2017
VieVité is a versatile wine that caters to many various occasions and cuisines. VieVité pairs best with grilled white fishes, salmon, crab cakes with aoli sauce, prawns, lobster, ceviche, sushi and even a spicy seafood stew. Given VieVité’s fruit forward flavors, it will also balance out and complement dishes like tandoori Thai chicken, Indian curry dishes, and ethnic foods with spicy seasoning. VieVité is also great with pasta tossed in fresh puttanesca sauce, traditional bouillabaisse, and all Mediterranean cuisines with olive oil, garlic and herbs.
Blend: 30% Cinsault, 30% Grenache, 30% Syrah, 10% Carignan
Critical AcclaimAll Vintages
Domaine Sainte-Marie dates back to the 18th century. Several generations of winemakers have followed one another to highlight this terroir and produce high quality wines. In 2007, the Duburcq family acquired the estate and has since managed it. Domaine Sainte Marie is ideally located just 21 kilometers west of Saint Tropez and stretches over 40 hectares of land. With bountiful southern exposure, the land is made of a filterable siliceous soil containing michaschists, schists, and white quartz. The slopes are rather soft and the grape vines benefit from hot, dry days and cool nights in the summer. Vines are grown organically. This green lung offers a breath of freshness in summer and a huge biodiversity throughout the year. The property is certified HVE-3 (The highest level of Environmental Certification for french farms).
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.
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.