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Producer: Clos Mireille – Domaines OTT

Grape Variety: Sémillon, Ugni Blanc, Rolle

History: The land, entirely remodelled and replanted in the 1930s, makes up this
distinctive wine-growing location blessed with seaside schist ans a
micro climate imbued with sea spray.

Production: Clos Mireille has 50 ha of vines for production out of a total area of
170 ha. The parcels used for the production of Blanc de Blancs slope
down as far as the sea. They are levelled into espaliers to enable even
tilling and planting. Cultivation methods are traditional and the earth is
mechanically tilled with the greatest care to the plant. Vines are pruned
and trained using the cordon de Royat or double cordon method.

Vinification: Hand Picking. Highly selective grape sorting. Extremely delicate
pressing in vertical presses. Slow alcoholic and malolactic fermentation
followed by ageing in oak casts. Bottled in spring of the following year
then stored in cellars for 8-12 months.

Alcohol contents: 13°5

Tastings: A well-developed, complex, distinctive bouquet with rich fragrances of
stone fruit, spice and wild flowers. Dry, supple and elegant on the
palate. Enjoy as an aperitif or to accompany grilled fish, fish soup,
shellfish, oysters…

Served at: 8 à 9°

Ageing: 1 to 3 years

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Producer : “Georges de BLANQUET”

Grape-variety : Grenache, Cinsault, Cournoise…

Soil : Clayey and chalky soils

Alcohol content : 12,5°

Tasting : Robust wine

Serving temperature: 12° C

Suggested dishes : Cooked meat, garlic mayonnaise, cooked cod.

Ageing : To be drunk within 0-1 year.

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Producer: Domaine HOUCHART – Famille QUIOT

Grape Variety: Grenache – Cinsoult – Syrah – Cabernet Sauvignon

History: André Joseph sergeant of French guarding serves in the regiment of Guyenne. His son Ferdinand Victor André is page of Princess Pauline Borghèse sister of Napoleon 1st. In 1831, he is the captain of the grenadier of the national guard. His younger son, Aurélien, studies to the middle school in Aix, where he was the fellow student of Paul Cézanne and Emile Zola. He will keep relations all his life with Cézanne who often came to Palette. Negociant, he buys the Domain. Then Hilaire will dedicate its life to maintain the family domains. He will have two girls among whom the one is the mother of Geneviève who wife Jérôme QUIOT. They will have 2 children, Jean-Baptiste and Florence.

Production: Clayey-limestone soils, with unrefined texture, from the decomposition of the source rock of the surrounding mountains.

Vinification: Direct pressing or/and cold maceration (12 to 24 a hour). Wine making separated from vines. Tanking from 12 to 24 days in 18-20°C

Alcohol contents: 13°

Tastings: Rose salmon. Strawberries, red berries. Liveliness, freshness, aromas of citrus fruits, with a lot of roundness.

Recommended dishes: Salted tarts, salads and Asian cooking

Served at: 10 to 12°C

Ageing: 1 year

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Producer : Roselyne GAVOTY

Grape Varieties : 35% Grenache, 30% Syrah, 20% Cinsault, 15% Cabernet

History : Six generations followed one another in charge of the field since 1806.
The principal residence comprises an arched part going back to the
XVI century. The cellar, built at the end of the XVIII century, kept its
lightning and its frame of origin.

Soils : Clayey-Limestone

Production : 55 000 Bottles

Vinification : Grapes are crushed and destemmed. Our rose wines are made from
«saignée»: the first juice obtained after maceration (3/6 hours) is
blended with the first pressed juice. Once the must has settled with cold
processing, it will ferment in an enamelled vat, at about 17°C during
about 2 or 3 weeks. Fined, then filtered in January, our Rosé will be
bottles all year long on a blended quality for the whole vintage.

Alcohol contents : 13°

Tastings : Fruity scents, red berries flavours, full bodied, well balanced. Spicy
and fruity flavours (fresh red berry) are a good support for exotic meal
(made of contrast). Freshness combines will good length to enhance
these “saveurs”.

Consumption temperature : 12°

Recommended meals : Salads, spicy meals, Provence and asiatic cook.

Ageing : To be drunk in the year.

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Producer: Domaine Jas D’Esclans

Grape Variety: Grenache 30% – Cinsault 30% – Syrah 20% – Tibouren 20%

History: From the period Roman, the Valley of Esclans was considered as its dessert grapes. The domain of the JAS D’ESCLANS appears on the lists of Cassini of 1740. The vineyard was already next to the meadows necessary for the sheep farming. The name "JAS" is synonymic of "MAS" and sheepfold. Indeed, the Domain exercised three activities in the course of the centuries: sheepfold of transhumance with actual buildings, important silk worm producing whose paths of mulberry trees were preserved and the current vineyard.

Production: Clayey, rocky of red colour, particularly well draining.

Vinification: Vineyards cultivated without any weed killer, neither insecticide, nor chemicals of synthesis. Organic amendments stemming from the Organic farming spread to feed the ground. Regular ploughings (approximately 10 times / year) for a total mechanical weeding favouring the Microbial life and the deep implanting of vines. Sulphating certified and controlled by ECOCERT. Rigorous follow-up of the maturities, the grape harvests started in aromatic maturity optimum. Vines harvested separately. Control of the dandruff macerations. Pressing of juices shielded from the air, the juice put in cold stalling (approximately 12 °). Blending before fermentation, final blending after racking.

Alcohol contents: 13°

Tastings: Dry wine with notes of fresh and fruity, white citrus fruits and flowers (red berries).

Served at: 8 to 9°C

Recommended dishes: Aperitifs, grills, fish soup, fishes of rocks

Ageing: 1 year

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Producer: Château Romassan – Domaines OTT

Grape Variety: Mourvèdre, Cinsault and Grenache

History: At the foot of the handsome village Le Castellet in the heart of the
Bandol appellation. The land was entirely remodeled and replanted
over a 30-year period. However, the estate is a venerable one, bearing
the characteristic image of the other Ott estates: its country house dates
back to the 18th –c. (superb vaulted cellars), the whole giving a certain
grandeur to the surrounding landscape.

Soils: The land here is rather poor and made up of limestone, sandstone and
marl of the late Cretaceous marine period. The poor fertility is offset by
the stone content in the soil.

Vinification : Hand picking, highly selective grape sorting. Direct pressing of
crushed, de-stemmed grapes. Fermentation alcoholic and malolactic in
thermo-regulated vats followed by ageing in oak casks and vats for 6-8
months. Bottled in spring.

Alcohol contents: 13°

Tasting: Exceptional flavors of fruits good body, vinosity, wonderful bouquet
and roundness.

Served at: 10 to 12°

Recommended dishes : An out standing accompaniment for seafood dishes, slightly spiced appetizers, salmon in puff pastry with crayfish sauce, fish carpaccio…

Ageing: 1 to 3 years