Chateau d'Estoublon Roseblood Coteaux Varois en Provence Rose 2023 Rated 90WS

Product Description

Wine Spectator Review
Rated 90
Offers a vivid mix of strawberry, melon and crunchy nectarine flavors set against notes of smoke, fresh green herbs and salty mineral on a full palate. Immensely drinkable, with a good balance between density, energy and elegance. Drink now.

Wine Tasting Notes
Roseblood Rose is the flagship cuvee, meticulously crafted to highlight elegance and subtle complexity. Technical Director Victor Joyeux skillfully orchestrates this exceptional blend sourced from Coteaux Varois en Coteaux Varois en Provence vineyards, consisting of Grenache, Syrah, and Rolle. The result is a harmonious fusion of flavors presented in an elegant, playful, and bold packaging. The serpent symbolizes seductive power, while the rose embodies vitality and infuses floral notes, capturing the essence of Château d'Estoublon's "Garden of Eden".

In this blend of four emblematic Provencal grape varietals, each plays a unique role: Grenache noir 65%, Syrah 15%, Cinsault 15%, and Rolle 5%. Grenache contributes roundness, delicacy, and subtle aromas, while Syrah adds power and color. Cinsault brings finesse and fruity notes to balance the strength of Grenache and Syrah. Rolle, the iconic white grape of Provence, adds tension, freshness, and floral hints to complete the blend. The grapes undergo direct pressing followed by cold alcoholic fermentation. Vinification and maturation occur in stainless steel tanks and concrete vats, meticulously preserving the freshness and natural aromas of the terroir and grape varieties. Aging on fine lees for several weeks enhances complexity and smoothness, maintaining Roseblood's signature elegance and delicacy.

With a luminous pale eau-de-rose color and hints of peach and melon, the nose reveals expressive notes of raspberry and tangy wild berries. The palate experiences a harmonious blend of grape varieties with citrus notes and a beautiful tension that lingers throughout. Ideal for pairing with an aperitif, sesame tuna tataki, crisp garden vegetables, or spinach ricotta ravioli with fresh basil leaves and a drizzle of olive oil.