Cellar Profile
Situated in one of the most beautiful places on earth, just a few miles from St. Tropez on the French Mediterranean, Château Les Valentines is located inside the Côtes de Provence La Londe AOC, considered the “Grand Cru” site for rosé wine in France. Close proximity to the ocean mitigates the hot summer days, as does the Mistral wind that comes howling down from the Rhône to empty out into the ocean. This allows the grapes to retain their acidity while still ripening the Grenache, Cinsault and Syrah that form the backbone of Les Valentines’ gutsy reds and beautifully-structured rosés. The winery also produces fresh whites from Ugni Blanc, Clairette and aromatic Vermentino. There are few regions that take their rosé wines as seriously as Provence does. These are from low-yielding vineyards earmarked specifically for optimal rosé wine, not simply bled off vats of red wine. The quintessential summer sipper, but with more than enough weight and character to be enjoyed all year round. Château Les Valentines has vineyards that have been growing grapes for over a century. They sold their harvest to a local cooperative before finally opening their own winery in 1997. Since then, their wines have accrued international recognition and are served in some of the finest hotels and restaurants in the world. These extremely small-batch wines come with tremendous pedigree, but are incredibly affordable as well! Gorgeously-styled bottles make a stunning presentation, but the wine inside more than delivers.
Region
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.
Vineyard
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 to 110 year-old vines. The old, deep-rooted vines allow the plants to grow exceptional, concentrated fruit. The cool Mistral winds that whistle down the Rhone Valley to empty out into the Mediterranean drop the temperatures precipitously and help create ideal conditions for viticulture. La Londe AOC is considered the “Grand Cru” site for rosé wine in France. The vineyards are all farmed organically.Notes from website:100-year-old Ugni Blanc
Winemaking
Hand-harvested Vermentino and Clairette grapes are cold-macerated in pressed Ugni Blanc juice for 24 hours, the skin contact adding grip, aromatics and palate complexity. The juice is then pressed into stainless steel for aging on its fine lees, before being bottled with a light filtration.
Varieties
Vermentino (which goes by the name Rolle in Provence) is grown mostly in the Mediterranean regions of Corsica, Sardegna and the Italian coastal region of Liguria, as well as increasing plantings along France’s Mediterranean coast. It typically makes deeply-coloured, full and ripe wines. Ugni Blanc, known throughout Italy as Trebbiano, is France’s most planted white grape and is the grape most used in the production of Brandy. It is capable of making fresh, bright and moderately interesting wines when yields are controlled and care is taken. Clairette is planted sparingly throughout Southern France, notably in the Rhône Valley and Provence. It is typically used in blends where it adds acidity and aromatics.
Tasting Notes
A pale colour and charmingly fresh nose with hints of fennel, citrus and exotic fruits, ginger and lychee. Balanced, robust, nicely taut and spirited, with a flavourful mineral finish. Pair with poultry in a cream sauce, lobster with morels, sushi, seafood or asparagus salad.