Chateau Saint Pierre Cuvee Tradition Rosé
With a wonderfully pale salmon pink colour and aromas of white peach and hints of spice to start with, that then develop into more tropical fruits. These all come through on the palate with a lovely and well balanced acidity, as would expect from a provence rose.
Producer Profile
This 55 hectare domaine has been in the Victor family for four generations. Since 1987 Jean-Philippe has been in charge and the quality has continued to rise. This is a classic Provence Rosé made using a blend of 40% Grenache and 60% Cinsault. The grapes are hand harvested, undergo a cold soak for 18 hours at 14C then gently pressed. The press juice is blended with the free run juice and vinified at 20%.
Chateau Saint Pierre Cuvee Tradition Rosé
With a wonderfully pale salmon pink colour and aromas of white peach and hints of spice to start with, that then develop into more tropical fruits. These all come through on the palate with a lovely and well balanced acidity, as would expect from a provence rose.
Producer Profile
This 55 hectare domaine has been in the Victor family for four generations. Since 1987 Jean-Philippe has been in charge and the quality has continued to rise. This is a classic Provence Rosé made using a blend of 40% Grenache and 60% Cinsault. The grapes are hand harvested, undergo a cold soak for 18 hours at 14C then gently pressed. The press juice is blended with the free run juice and vinified at 20%.
Chateau Saint Pierre Cuvee Tradition Rosé
With a wonderfully pale salmon pink colour and aromas of white peach and hints of spice to start with, that then develop into more tropical fruits. These all come through on the palate with a lovely and well balanced acidity, as would expect from a provence rose.
Producer Profile
This 55 hectare domaine has been in the Victor family for four generations. Since 1987 Jean-Philippe has been in charge and the quality has continued to rise. This is a classic Provence Rosé made using a blend of 40% Grenache and 60% Cinsault. The grapes are hand harvested, undergo a cold soak for 18 hours at 14C then gently pressed. The press juice is blended with the free run juice and vinified at 20%.
