Chateau l'Escarelle Rose 2021
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Wine
Enthusiast -
James
Suckling
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This wine is made from all estate-grown grapes that are harvested early in the morning. After destemming, there is a short period of skin contact before pressing. Cold-temperature settling is followed by temperature-controlled fermentation in stainless steel tanks without malolactic in order to retain the signature crisp and fresh aromas.
Delicate, with elegant, floral aromas. Lively minerality on the palate with strawberry notes. A perfect aperitif and also delicious with shellfish and traditional Southern French dishes.
Blend: 50% Grenache, 30% Syrah, 20% Cinsault
Professional Ratings
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Wine Enthusiast
The wine comes from a steep vineyard covering a site that once housed a fort of the Knights Templar. This perfumed blend of Syrah and Grenache is rich and packed with wild strawberry and pepper flavors. It's a fine wine, ready to drink from late 2022.
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James Suckling
Pale salmon color with aromas of cherry blossom, apples, pomegranate and pink grapefruit. Oyster shells too. Medium-bodied with crisp acidity and a fresh, saline palate.
Other Vintages
2022-
James
Suckling
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James
Suckling -
Wine
Enthusiast
Chateau l'Escarelle's 100 hectares of vines flourish in the midst of 1,000 hectares of stunning, protected countryside in the very heart of Provence. Less than an hour's drive east of Aix-en-Provence, the estate is famous for its beautifully aromatic and enticing dry Rosé wines that are made from a blend of Grenache, Syrah, and Cinsault. The vines are planted in limestone soil on terraces separated by dry-stone walls at an altitude of up to 500 metres, naturally following the shape of Escarelle's hills and the Montagne de la Loube. This variation in altitude contributes to the terroir's special character, enabling the vinification of very expressive, aromatic wines. Yann Pineau, French businessman and environmental advocate, purchased the estate in 2014. Yann is passionate about wine and also deeply committed to preserving the unique natural environment of Chateau l'Escarelle. Since purchasing the estate, Yann has made a significant investment in the property by updating the winery and also initiated the process of converting the entire estate to organic farming. Escarelle's first certified organic wines will be released in 2021. Chateau l'Escarelle currently holds the Haute Valeur Environnementale certificate (HVE), France's most stringent environmental certificate. Valérie Maquet joined owner Yann Pineau ten years ago in creating and managing the Itancia Endowment Fund, an independent organization which campaigns on behalf of the environment. When Yann Pineau purchased Château L’Escarelle in 2014, Valérie joined the new team with the aim of implementing all the sustainable practices supported by the Itancia Endowment Fund. Initially in charge of Sales & Marketing, Valérie sharpened her wine knowledge by learning from Patrick Lobier, winemaker at L’Escarelle for more than 25 years. Valérie took over Patrick’s winemaking responsibilities when he retired in April 2021.
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.
A source of delicious rosés, the Coteaux de Varois en Provence is distinguished by calcareous soil and mountainous isolation. Raised on a plateau inland from the Mediterranean, the region’s maritime climate and clay/limestone soil impart a brisk acidity to its wines.
Red varieties here (for rosés and reds) include Cinsault, Grenache, Syrah, Mourvèdre, Carignan, Tibouren (a heritage variety) and Cabernet Sauvignon. Soft and delicate, with rose, cherry, and strawberry, the rosés boast a clarifying minerality while retaining the charming Provencal food-friendliness and quaffability. While the region puts 90% of its vinous energy into rosé wine, the remaining ten percent is divided 70/30 between red and white. The robust reds of Coteaux de Varois reds, if given the chance, show improvement with time in the cellar. The charming whites, based in Rolle (Vermentino, Grenache Blanc, Sémillon and Ugni Blanc have an affinity for seafood.