Grape Varietal
Grenache Noir 34% – Cinsault 33% – Mourvèdre 10% – Syrah 5% – Cabernet Sauvignon 5% – Carignan 7% – Tibouren 3% – Rolle 3%
HISTORY
Founded in 1864 and now 32 hectares, the name of the Domaine comes from the “Real Mauresque” (the river of the Maures) which runs through the vineyard. Rimauresq was one of the few vineyards in the region awarded “Crus Classés” status at the creation of the classification system in 1955.
TERROIR
The vineyard is located 35 km from the sea at an altitude of 140 to 190 meters. The terrain is composed of crystalline rock with sand and gravelly soil. Rimauresq, on a North-West orientation, is at the foot of the Maures mountains, providing extra morning shade resulting in a longer ripening period.
VITICULTURE & VINIFICATION
The vines are on average 40 years old and their density is between 3,600 and 4,500 vines per hectare. Harvested early morning, the grapes are then crushed and de-stemmed and undergo cold maceration on their skins for several hours. They are then pressed, the free run juice is separated and it undergoes a period of cold stabilization prior to fermentation for 2 to 3 weeks (not malolactic).
AGEING
In stainless steel tanks for 6 months with “bâtonnage” of the lees. No oak ageing.
VINTAGE
The spring stayed fresh and humid without disturbing the bud break. As summer followed, the weather was dry and temperate. The windy, cool nights helped moderate alcohol content and preserve the grapes, promoting optimal maturation until harvest. Like the previous vintage, the Rosé 2013 is fresh. Alcohol is nicely balanced with minerality and the aromatic complexity typical of local wines of Rimauresq.
STYLE
Eye: Light and shiny salmon color.
Nose: Mineral and floral, peach and strawberry aromas.
Palate: Fresh minerality and red berries, good acidity.
FOOD PAIRING
This rosé will naturally be enjoyed with Provençale cuisine but also stands up to richer dishes such as foie gras or chicken with morels.
WHEN TO DRINK
Now and up to 3 years, all year long.
TECHNICALS
Alcohol: 13%, Total acidity: 3.32 g/l, PH: 3.36, Residual sugar: 0.5 g/l
