Pale salmon in the glass, the lightest of pink. Aromas of pink grapefruit, cranberry and lemon zest. On the palate, while medium-bodied in weight, the fresh acidity and citrus notes make this feel lighter. Elegant and balanced, with flavours of white grapefruit, lemon drop, tart raspberry and a hint of salinity. Try lightly chilled with grilled sea bass or well chilled on a beach.
Cinsault – Grenache – Syrah – Mourvèdre is a blend of grape varieties commonly grown and blended in southern France. This classic combination is used to make the famous rosé wines of Provence, which display crisp, aromatic flavors of berry fruit and spice. The blend is also used to make some red wines, particularly in the appellations of the southern Rhône Valley and in the Languedoc-Roussillon area.
La Londe is a tiny sub appellation of the Côtes de Provence, the core appellation of the Provence wine region in the far southeast of France. Similar to other areas of Provence, 75% of La wine is rosé, with the remainder being entirely red. White wines produced in the area are sold under the general Côtes de Provence title. Located on the Mediterranean coast just east of Toulon, the La vineyards are spread between the communes of Hayers and La Londe-les Mares itself, as well as some specific areas of Bormes-les-Mimosas and La Car. The best sites are situated on the southeast facing slopes of the southern Massif des Mares hills. Wine has been made here for over 2600 years, making Provence the oldest wine producing region of France.
In La Londe-les-Maures, on the coast between Toulon and St. Trapeze, in the Côtes de Provence wine region, Château Les Valentines extends over 50 hectares of schist where grapevines, pine forests and garrigue scrubland enjoy full southern exposure. Wines are made with estate-grown fruit from 40 year old vines. The old, deep-rooted vines allow the plants to grow exceptional, concentrated fruit in ideal conditions balanced by the cool Mistral winds. La Londe AOC is considered the “Grand Cru” site for rosé wine in France.
The grapes are hand-harvested in the evening, to avoid the daytime heat. Cold macerated on the skins, the juice is direct pressed into stainless steel for a temperature-controlled fermentation. Direct pressing to remove the skins gives the wine a lighter colour and fresher profile on the palate.