Chateau d'Ollieres 2021

Transluscent salmon pink in the glass, the wine has good freshness, juicy red fruit and cinnamon and peppercorn spice.

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Origin:

Saint-Maximin-La-Sainte-Baume, Provence, France

Grape:

50% Grenache, 50% Cinsault

ABV:

12.5%

Picasso Trail

Picasso's last 12 years in South of France. Picasso was buried close to Aix-en-Provence.

Producer Profile

Started in 2003, the renaissance of Château d'Ollières is the success of two men: Hubert Rouy and his son Charles. The duo embarked on an ambitious renovation of the Château d'Ollières, restructuring the vineyard and creating the cellars to allow their wines time to flourish.

Grape

In France, Grenache (Noir) is most widely planted in the southern Rhône Valley and throughout both Provence and Languedoc-Roussillon. It is most commonly found alongside Syrah and Mourvedre in the classic Southern Rhone Blend (notably in Cotes du Rhone wines), and is the main grape variety in Chateauneuf-du-Pape. Grenache's versatilit.y provides winemakers with all sorts of possibilities. Grenache-based rosé is one of southern France's signature wine styles. The variety is common in Cotes de Provence wines along with Cinsaut and Mourvedre

Region

The mistral and the cold weather purify the vines. But it is in the summer, when the plant cycle intensifies, that the climatic contribution is optimal. Surrounded by mountains, the vineyards of Ollières experience very hot days and, conversely, cool nights. This temperature range allows a slow and steady ripening of the grapes and a perfect balance between sugar and acidity & between tannins and fruit.

Viticulture

The estate favours environmentally friendly growing methods that guarantee the lasting quality of the wines: control of yields, limiting the use of treatments, enriching the soil with organic fertilisers, trellising a large part of the vineyard to increase the exposed leaf surface, etc. This work is rewarded, at harvest time, by rich, healthy grapes. YIELDS (hectolitre per hectare): 40hl/ha

Vinification

• Manual harvested at night when temperatures are lower
• Short maceration for a few hours to extract aromas from skins but not too much colour.
• Pneumatic pressed under inert gas
• Fermentation in stainless vat for 2-3 weeks • Filtred
• Fined
• Bottled at the start of the year