Rameau d’Or Golden Bough Côtes de Provence Rosé 2020 (France)

Rameau d’Or Golden Bough Côtes de Provence Rosé 2020 (France)Dry style Lavender & zest Spiced berries Delicate balance Pale with just a hint of peachy blush. On the nose, intensely floral with lavender, pink grapefruit and spice tinged berries; on the palate it has a lovely density, laden with white peach, rose petals and zest. Striking a delicate balance between fruit weight, phenolic grip and lip smacking mineral acidity this is the Provence we know and love tres elegant and long. A blend of Syrah, Grenache

• Dry style
• Lavender & zest
• Spiced berries
• Delicate balance

Pale with just a hint of peachy blush. On the nose, intensely floral with lavender, pink grapefruit and spice-tinged berries; on the palate it has a lovely density, laden with white peach, rose petals and zest. Striking a delicate balance between fruit weight, phenolic grip and lip-smacking mineral acidity - this is the Provence we know and love - tres elegant and long.

A blend of Syrah, Grenache and Cinsault. This wine was crafted from vineyards located in the Cooeur du Var department, in the heart of the Côte de Provence. Located on sunny slopes that boast cool and fresh nights, this is an optimum climate for high class rose. The soil and sub-soil are composed of limestone from the Trias and the Jurassic period, with some clay-limestone variation.

The 2020 vintage has proven some high-quality results after a troublesome start to the harvest period. An unusually warm winter sent the vines into budburst earlier than usual, followed by an unwanted spring frost which somewhat effected yields. When the heat arrived, a few welcomed thunderstorms during the summer enabled the fruit to ripen slowly, achieving gradual aromatic and acid development. As always, the mistral aided in cooling the vines down, protecting them from peak humidityrelated diseases, whilst cooler nights preserved freshness.

From 30 year old vines, yielding 50hl/ha. Grapes are night harvested, when temperatures are cooler, to preserve acidity, aromatics and protect the berries from oxidation. Upon arrival to the cellar, grapes are directly pressed at a controlled temperature of 10/15° C. Only the premium juices from the first press are used. Fermentation occurs at a low temperature of 12/15°C. The process is managed under an inert atmosphere, using nitrogen to avoid oxidation and to preserve colour and aromatic potential. The wine remains on fine lees at least 5 months prior to bottling, resulting in a final 12.5% alcohol.