Chateau Vignelaure Coteaux d'Aix en Provence Rose 2019

  • 93 Wine
    Enthusiast
4.5 Fantastic (20)
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Chateau Vignelaure Coteaux d'Aix en Provence Rose 2019  Front Bottle Shot
Chateau Vignelaure Coteaux d'Aix en Provence Rose 2019  Front Bottle Shot Chateau Vignelaure Coteaux d'Aix en Provence Rose 2019  Front Label

Product Details


Varietal

Region

Producer

Vintage
2019

Size
750ML

ABV
13%

Features
Green Wine

Your Rating

0.0 Not For Me NaN/NaN/N

Somm Note

Winemaker Notes

This Rose is so acclaimed, it's been featured on Wine Enthusiast's Top 10! A benchmark producer of the delicious, dry rose for which Provence is famous. Always a star among the roses, this vintage does not disappoint. It is richer than most with ripe fruit that is well balanced by the mineral texture and acidity. With its sense of structure, this wine is ready for food.

Salmon color, light and bright. Intense noise on fruits (fruits of the forest, peach, grapefruit). In the mouth, balance and fineness. Long final on white fruits and spices. The age of the vines for this wine average 25-40 years. All of the grapes were hand harvested and sorted for quality. The juice is extracted by direct pneumatic press. Immediate cooling (to 10°C) of the juice and settling for 48 hours. Slow fermentation at controlled temperature (17°C) in stainless-steel tank. Partial malolactic fermentations. Aging for three months on the fines lees, with bâtonnage before bottling.

Blend: 40% Grenache, 30% Syrah, 20% Cabernet Sauvignon, 10% Vermentino

This wine is farmed and produced organically.

Professional Ratings

  • 93
    Produced from organic grapes, this ripe wine is well structured and richly elegant. It has depth and concentration as well as a touch of tannins from the Cabernet and Syrah in the blend. Editors' Choice.

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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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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.

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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.

MTF12532_19_2019 Item# 645462

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