Chateau Vignelaure Coteaux d'Aix en Provence Rose 2018  Front Label
Chateau Vignelaure Coteaux d'Aix en Provence Rose 2018  Front LabelChateau Vignelaure Coteaux d'Aix en Provence Rose 2018  Front Bottle Shot

Chateau Vignelaure Coteaux d'Aix en Provence Rose 2018

  • WE93
750ML / 13% ABV
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  • WE92
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750ML / 13% ABV

Winemaker Notes

Critical Acclaim

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WE 93
Wine Enthusiast
Always a star among the rosés, this vintage does not disappoint. It is perhaps fatter than usual but the ripe fruit is well balanced by the mineral texture and acidity. With its sense of structure, this wine is ready for food.
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Chateau Vignelaure

Chateau Vignelaure

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Chateau Vignelaure, France
Chateau Vignelaure Chateau Vignelaure Winery Image

Château Vignelaure owes its existence to Georges Brunet, one time owner of Bordeaux third growth Château La Lagune who established the estate just north of Aix-en-Provence in the 1960s. Choosing a site of clay, limestone and gravel covering some 60 hectares of beautiful Provençal countryside 350 metres above sea level, he set about planting cabernet sauvignon using cuttings taken from his Bordeaux estate. Despite the difficulties of ripening cabernet fully in this setting, and despite being embraced by protective hills, he made high-quality wines. In 1985 the region as a whole was approved for appellation contrôlée status as Coteaux d’Aix-en-Provence.

The estate is now owned by Swedish couple Bengt and Mette Sundstrom, who fell in love with the place while looking for a retirement home in the south of France. These days syrah, grenache, cinsault and carignan have been planted or acquired alongside the vines introduced by Brunet, and white varieties roussanne, rolle (aka vermentino) and semillon have now been planted in a higher part of the vineyard where it was realised that the red varieties were not so suited to the terror. Early vintages of white wines are very promising indeed, and they have recently begun making excellent rosé, but the reputation of the estate rests on the red wines. These are fermented in stainless steel before 12 to 24 months’ maturation in oak (one third of which is new) in underground cellars, before a further 18 months minimum in bottle.

The four years that the wines often spend in the cellars before release is an illustration of director Phillippe Bru and winemaker Sigvard Johnson’s desire not to compromise and to make a wine that reflects the terroir and to age it for release when it is ready rather than make a softer, more approachable wine that would be more approachable when young. As a result they have earned an enviable reputation as one of the best estates in the south of France, let alone Provence.

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A fantastic source of dry rosés from the usual red Rhône varieties, Coteaux d'Aix-en-Provence is a coastal, hilly region whose variations in elevations and microclimates make it ideal for viticulture. Red and a small amount of white wines, also made from Rhône grape varieties, are found here as well.

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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. 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.

MTF12532_18_2018 Item# 646092

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