The Good Juice from Provence

The Good Juice from Provence

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2020 Château de Roquefort Petite Salé 
Provence, France

Owner and winemaker Raimond de Villeneuve is deeply concerned about the health of his vineyards and the impact of his work upon the environment. The vineyards are set high in the hills of Provence, 10km away from the coast. 60% Clairette from vines planted in 1954 and 40% Vermentino from vines planted in 2012. Stony clay-limestone soils, with West/Northwest exposure, at 380 meters of elevation. “Petit Salé” (little salty) is the local name given to the Clairette grape. It refers to the small little white dots present on the grape and also to its slightly saline taste. Hand harvested, wild fermented with malolactic fermentation blocked in order to maximize the freshness. Aged in concrete tanks before bottling. Fleshy white peach vibes and lemon balm. Lively, salty and super precise. Flinty, racy, fresh and bone dry.

2020 Château de Roquefort Corail Rosé 
Provence, France

The parcels for this rosé are always the same, but the combination is always different. Syrah 29%, Grenache 18%, Carignan 18%, Cinsault 17%, Vermentino 7%, Mourvèdre 6%, Clairette 5%. The wine was produced through direct pressing, partially destemmed. Certain varieties went through a cold maceration for 8 to 24 hours before being pressed. Cold clarification and natural fermentation and gravitational work in cellar. “Corail” is the domaine’s rosé and it has classic Provençal characteristics. Coral color with a very expressive nose of sweet pea, pink grapefruit, white pepper. The palate is lively with notes of crushed wild raspberries. Fresh and dry, crisp and crushable.

2019 Château de Roquefort Gueule de Loup 
Provence, France

At the foot of the majestic Sainte Baume Massif, here is one beautiful vineyard of 24 hectares located at an altitude of almost 400 m in the hollow of a large rock circus. The particular geology of the place helps Raimond de Villeneuve to cultivate his vineyard using biodynamics, a real eco-system far from any pollution. He cultivates the traditional grapes of Provence in accordance with cosmic cycles and follows biodynamic principles.This cuvée is named after the snapdragon flower (called Gueule-de-Loup in French, literally “wolf’s mouth”) that is native to the Mediterranean. Balanced and juicy, with meaty notes on the nose. The vinification lasts two to four weeks in temperature-controlled tanks, with élevage in cement tanks (80%) and foudre (20%) - unfined and unfiltered. Packed full of wild currants and brambly berries. Full, round, silky and lifted.