2011 Domaine d' Eole Rose

Year: 2011
Appellation: Cotes de Provence
Country: France
Rosé Wine
Price :
Sorry, this product is not currently for sale.

SIX CEPAGES: 55% Grenache, 15% Cinsault, 15% Syrah, 5% Counoise, 5% Mourvedre, 5% Carignan

Winery Notes:
Located less than eight miles east of St-Rémy-de-Provence at the base of the dramatic Alpilles mountain range, Domaine d'Eole's vines thrive amid an ocean of olive trees and garrigue. The domaine was founded in 1992 and in 1996 was purchased by French financier Christian Raimont. Since 1993, Eole has been directed by talented German oenologist Matthias Wimmer, who as a young student at the University of Montpellier discovered the wonders of nearby Provence and never went home.

This magical spot called Eygalières benefits from abundant sunshine, well-drained limestone soils and a medium fan setting on Provence's infamous Mistral. These ideal conditions allow Wimmer to tend his vines without use of pesticides, herbicides, fungicides, or chemical fertilizers, and the domaine has been certified by Ecocert since 1996. Eole's vineyards are planted to six traditional Provençal red varieties (all included in Eole's perennial award-winning rosé), however Raimont and Wimmer prefer to leave cultivation of Cabernet Sauvignon to the Bordelais. About 12% of Eole's vineyards are planted to white varieties; Rolle, Grenache Blanc and Roussanne.

Wimmer makes an exemplary range of wines including several micro-cuvées. While the Cuvé Léa, named for the daughter of Eole's founders, is the domaine's vin de garde, Eole's Cuvée Tradition Rouge can hold its own with any comparably priced red from Rhône neighbors to the north. As for rosé, the Cuvée Six Cépages is among the finest in the region. The 2011 Classement of France's prestigious Revue du Vin de France ranks Eole among the Top 20 domaines in all of Provence.

All fruit is destemmed. Fermentation for white and rosé blends takes place in stainless steel tanks, while red wines are fermented in cement cuves. The Rosé Six Cépages is made from direct pneumatic press juice and bottled in mid-February after five months on fine lees. Cuvé Tradition Rouge is aged entirely in temp-controlled cement cuves. Cuvé Léa is aged in barriques for one year (approximately 25% new oak) and then transferred to cement cuves for additional six months before release. Red wines are not fined (gravity used to clarify) and only bottom third of cuves are filtered (Kieselguhr 5).