coteaux d’aix-en-provence rosé château revelette 2008
ByChâteau Revelette and its 24 hectares of vineyards are found amidst a classic Provençal landscape of oak forest, juniper, wild thyme, and rosemary. Owner Peter Fisher is also the winegrower of this historic estate – where all the grapes are handpicked and the vineyards are farmed organically. The Rosé is a blend of syrah, cabernet sauvignon, and grenache that undergoes cool fermentation and elevation in stainless steel, resulting in a perfect aperitif, and a delicious pairing with grilled seafood and veal.
Regional History
The history of Provence can be traced back to Neolithic cave paintings. The first settlers were Ligurians who were absorbed by Celtic invaders from the north. Phocaean Greeks settled Masalia (Marseilles) in 600 BC and the Romans had completed their conquest by 124 BC. Evidence of all these (and succeeding) cultures can still be seen in the cities and fortified villages of the region.
These diverse cultures have left an indelible mark on the art, literature and cuisine of Provence. Mont Victoire, named for the Roman victory over the Franks in 107 BC, dominates the barren hillsides surrounding the ancient Roman city of Aix. Sparse pine forests and olive trees give way to vineyards that are planted to both Mediterranean and Atlantic varieties.
Regional Foods
The marvelously varied cuisine of Provence and the Southern Rhône is defined – but not limited – by its geography. Proximity to the sea and the mountains often results in plates that combine fish and meat and produce, along with the ubiquitous olive tree.
Two classic regional dishes reflect this diversity: brandade melds salt cod, potatoes, garlic, olive oil and fresh cream; bouillabaisse brings together local fish such as racasse, langoustine, skate, and squid, plus sausages, served in saffron-scented stews.
Abundant game adorns restaurant menus: boar, duck, antelope, and rabbit (often as rillettes) are common plats du jour.
Game birds, like capon and pigeon, are roasted with the wide variety of local herbs. Lamb, also a staple, sometimes appears in form of lamb à la ficelle, a leg hung by rope over an open flame. Anchovies from the coast are eaten grilled and served with rosé. The distinctive olive oils produced here are blended with fresh olives and herbs to make tapenade.
© 2008 Moore Brothers Wine Company
Thanks for the information Dave, as usual you’re a fountain of knowledge
Mike,
Like most wine in this world, the rosés of Provence should be drunk up within two years. Fortunately, with our practice of strict temperature control, we get a little longer life out of our wines, because they come to us in pristine, fresh condition. Drink this by Spring of 2010 at the latest.
DM
Outstanding Rose’ the question I have is how long can you cellar this fantastic wine? Not long is my guess.