Gris Marin Rosé Gris de Gris from Sable de Camargue offers vibrant flavours of ripe peach and melon with pink grapefruit zest and a fresh, sea breeze character. The delicate rose gold colour a pleasing precurser to a textured palate with a lingering wild strawberry finish. Ideal as an apéritif, it pairs beautifully with pissaladière, saucisson, and gougères. It also enhances summery salads, soupe au pistou, and a variety of fresh seafood dishes, from barbecued sea bream to sushi and tempura, making it a versatile choice for summer dining.

About the Producer

The original estate was founded in the 11th Century by the hermits of Sainte Cécile d’Estagel Abbaye and it made wine for pilgrims en route to Santiago de Compostella. The estate encompasses 80 hectares of sunny, south-facing vineyards planted on sandstone soils and benefitting from Mediterranean breezes that cool the vines in the summer.

The characterful owner Jérôme Castillon, the 9th generation of the family to run the business has for the last few years been joined by his son Tanguy, the 10th generation. He spent 3 years working in different vineyards across North America, South Africa and even spent time at Henners Estate in Sussex to gain experience of making sparkling wines. In particular Tanguy has been instrumental in bringing biodynamic practises to the estate and is particularly passionate about Phytotherapy, using the medicinal properties of certain plants and herbs to improve the health of the vines.

Vineyard and Winery

This wine is produced in the beautiful and rugged Camargue in South of France. The Camargue is a wild and natural environment surrounded by abundant wildlife including flamingos and the world-famous wild white horses. The famously sandy dune soils of Camargue have been deposited by the sea and the wind. These are poor soils, almost devoid of silt and clay. Free-draining and mobile, they have prevented the encroachment of phylloxera since the late 1800s. The grapes are grown on two plots, L'Abbé and Les Sablons. Machine-harvested and refrigerated before a light pneumatic pressing to achieve a delicate wine with as little oxidation as possible. Several rackings and cold settlings are carried out before fermentation. Fermentation is slow and cool, lasting two to three weeks.