|40% Grenache, 30% Cinsault, 20% Rolle, 10% Syrah
|Dry, Rosé, Medium Bodied, Fresh, Red Fruits, Citrus, Floral, Elegant
Château Miraval Côtes de Provence Rosé is a fresh and elegant wine with a beautiful pale, petal-pink colour and bright nuances. On the nose you'll find fresh redcurrants, lemons and spring flowers. With a refreshing acidity, minerality and a saline finish, it's a timeless classic with great complexity.
Decanter Magazine: 93Pts
About the Producer
Château Miraval is located in the Provence village of Correns, the first 100% organic village in France. All the crops, including grapes, are grown organically in this wild and picturesque town. Tucked away in its own private valley, the Château is surrounded by ancient woodlands and olive groves. Current owner Brad Pitt partnered with the Perrin family of Château de Beaucastel fame in 2012. Since then the family have been responsible for the wine production and vineyard development of the estate. Their continued dedication to improving quality, in both the vineyards and the cellar, have seen the wines go from strength to strength, with Château Miraval today considered one of the great names of Provence.
Vineyard and Winery
Château Miraval has 50 hectares of grapes grown on the estate. The majority of the fruit for this wine comes from the Château's three best parcels - Muriers, Longue and Romarin. The remainder is sourced from within the Correns region, just north of Brignoles in the heart of Provence. The terraced vineyards are at 350 metres altitude, resulting in cool nights that moderate the warm days which in turn help the grapes retain their delicate aromas and crisp acidity. The clay and chalk soils at Miraval are also important for quality because they help regulate water supply to the vines so they have water when they need it and drainage when they don't.
Grapes were harvested by hand in the cool, early hours of the morning and hand sorted twice to ensure that only the best grapes made it into the rosé. The Cinsault, Grenache and Rolle parcels were gently pressed to extract just the right amount of colour, while the Syrah was made using the saignée method. The wine was fermented separately with 95% in temperature controlled stainless-steel tanks and 5% in oak barrels and then blended post fermentation.
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