Domaines Ott Clos Mireille Cotes de Provence Rose 2021
-
Wine &
Spirits - Vinous
-
Wine
Spectator
Product Details
Your Rating
Somm Note
Winemaker Notes
The wine is a very pale pink highlighted, depending on the vintage, with golden, orange and even vermilion tints. Its bouquet reveals fresh fruit (mango, melon) punctuated with lemony notes. On the palate, its freshness develops through citrus aromas around a resolutely mineral core before ending with a subtly persistent finish.
Blend: 70% Grenache, 25% Cinsault, 5% Syrah
Professional Ratings
-
Wine & Spirits
Clos Mireille’s 124 acres of vines are planted in schist and clay soils within view of the sea. This wine is reticent at first, though a magnetic hint of salted cherry paste suggests what’s to come. With a day of air, pithy grapefruit flavors and cinnamon spice come out to play, sliding into sea-salt and floral notes in the finish. Complex, intensely flavorful and still restrained, this has mouthwatering tannins that last without encumbering the wine.
-
Vinous
Pale orange. Displays an array of intensely perfumed red berry and citrus fruit aromas. Along with suggestions of honeysuckle, nectarine and fennel. Juicy and seamless in texture, giving deep pit fruit and raspberry flavors and a bracing touch of orange pith. Echoes the floral note on a wonderfully long, smooth finish that leaves a hint of honey behind.
-
Wine Spectator
Very stylish, with underlying richness to the mix of wet hay, white peach, lemon pith and pink grapefruit. Reveals a late twinge of fleur de sel, which keeps everything honest through the lengthy finish. Grenache, Cinsault and Syrah. Drink now.
Other Vintages
2022- Vinous
-
Wine &
Spirits -
Wine
Enthusiast -
Robert
Parker
-
Wine &
Spirits
- Vinous
-
Robert
Parker -
Wine
Enthusiast
-
Wine &
Spirits -
Robert
Parker
-
Robert
Parker
-
Wine &
Spirits -
Wine
Enthusiast
-
Wine
Enthusiast
In 1896, after a tour of France’s many vineyards, Marcel Ott, a young graduate in agronomy engineering, finally found an estate that inspired him. To set the scene, we are in Provence. The Mediterranean is lapping at the shore a mere stone’s throw away...
In these parts, growing vines is the legacy of ancient times. Alas, a short while before Marcel Ott’s discovery, phylloxera had wreaked havoc on the vines. The land was cheaper, but the vineyards would have to be replanted. The wine had lost a great deal of its soul in the vineyard’s reconstruction. Marcel Ott bought several estates and began renovating them with the determined ambition to create great Provencal wines from noble grape varieties.
Today, 120 years later, cousins Christian and Jean-François Ott dedicate their life to their ancestor’s love for the site. In 2004, Domaines Ott joined Louis Roederer and its fabulous selection of wine craftsmen.
Christian and Jean-François run three estates: Château de Selle, Clos Mireille (both Côtes de Provence) and Château Romassan (Bandol). Each of these properties has its own individual charm and personality. Each can be proud of their extremely elegant rosé, red and white wines.
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.
More than just a European vacation hotspot and rosé capital of the world, Provence, in southeastern France, is a coastal appellation producing interesting wines of all colors. The warm, breezy Mediterranean climate is ideal for grape growing and the diverse terrain and soil types allow for a variety of wine styles within the region. Adjacent to the Rhône Valley, Provence shares some characteristics with this northwestern neighbor—namely, the fierce mistral wind and the plentiful wild herbs (such as rosemary, lavender, juniper and thyme) often referred to as garrigue. The largest appellation here is Côtes de Provence, followed by Coteaux d’Aix-en-Provence.
Provence is internationally acclaimed for dry, refreshing, pale-hued rosé wines, which make up the vast majority of the region’s production. These are typically blends, often dominated by Mourvèdre and supplemented by Grenache, Cinsault, Tibouren and other varieties.
A small amount of full-bodied, herbal white wine is made here—particularly from the Cassis appellation, of Clairette and Marsanne. Other white varieties used throughout Provence include Roussane, Sémillon, Vermentino (known locally as Rolle) and Ugni Blanc.
Perhaps the most interesting wines of the region, however, are the red wines of Bandol. Predominantly Mourvèdre, these are powerful, structured, and ageworthy wines with lush berry fruit and savory characteristics of earth and spice.