Provence

Château Léoube (Organic)

mm823_Leoube_Winery

 

The Estate

“Nestled in a coastal bay in a national park and a stone’s throw from St Tropez lies the Léoube estate-one of the most beautiful protected sites in Europe and home to Château Léoube.

Lord and Lady Bamford first discovered the estate back in 1997.  Seduced by Léoube’s beauty and history, which dates back to the 15th Century, they set out to nurture the vineyards back to their former glory and to create wines that celebrate the unique character of the terroir.

Today, the Léoube estate includes 65 hectares of vineyards and 20 hectares of olive groves, all spread across 4 kilometers of Mediterranean coastline.

Microsoft Word - Plan Léoube Sup Cadastrale.doc

Provence is home to some of the oldest vineyards in France and the soil of the estate dates back over 800 million years.  To maintain the heritage of the land, Léoube believes in time-honored artisan farming, following biodynamic principles.

The vineyard is overseen by Romain Ott – the 3rd generation of the wine making family and an expert in his field.

The grapes are all harvested by hand in tune with the seasonal and lunar cycles, and the estate is certified organic.

All of the wines are made using natural yeasts, which ferment slowly in temperature controlled cellars.

Nothing is added or taken away during the winemaking process.  The result is wine that is vibrant, well balanced, fresh, and full of character, while remaining true to the terroir.”

Provence Wine Zine Profile

Love by Léoube

Varietal Blend: 50% Grenache, 50% Cinsault

Average Age of the Vines: 15 years old

Soil: Clay – Mica Schist – Sand

Viticulture: Organic – (Ecocert) – Biodynamic

Yield: <35 hl/ha

Harvest: By hand – grapes sorted in the vineyard

Vinification: Natural alcoholic fermentation in stainless steel, full malolactic fermentation.

Tank: Stainless steel

Tasting Notes: This is a quintessential, dry Provence rose style. Pale pink and with attractive fruit flavours of strawberry and white peach, it has fine overall balance. Drink anytime as an aperitif and with Mediterranean food.


Rose-de-Leoube

Côtes de Provence Rosé

Grape Varietals: Grenache 40%, Cinsault 40%, Syrah 10%, Mourvèdre 10%

Soil: Clay, mica schist, sand

Average Age of Vines: 25 years

Vinification: Certified organic (Ecocert).  All grapes are picked by hand and very low yields are maintained.  In the cellar, whole clusters of grapes are crushed by direct pressing.  Fermentation is achieved with indigenous yeasts and full malolactic fermentation, with low to no use of sulfites.  The grapes are then blended and pressed, at which point the wine undergoes a long élevage (6 months on the lees) in stainless steel tanks to allow complex flavors and textures to develop.  There is then one final blend before the wine is bottled.

Tasting Notes: This is very much a rosé of elegance and power, a wine that grows in confidence as each mouthful is savored.  The delicate aromas reveal scents of honey and soft red fruit, both of which emerge as the wine warms the mouth.  There is an unmistakable scent of mint, evoking the herbs that grow wild around the vineyards.  Even the nearby sea seems to have left its mark in the appetizing, lightly salty finish.  This is a very complete wine, notable for its harmony, freshness, and sheer drinkability.  Assured, understated, and refined, a highly accomplished Provence rosé.

Residual Sugar: <2g/L

Acidity: 2.7g/L

Alcohol Content: 12.5%

Total Production: 16,000 cases

Average Yield: 42hl/ha

2017 Reviews: “Delicate strawberry fruit with enticing redcurrants and a touch of black pepper, sage and peppermint; classy and crisp with a lush creaminess and long length.”-95pts, Gold Medal, 2018 Decanter World Wine Awards

2016 Reviews:

“This is a stylish wine, fruity with red currants and herbs. It has a delicious crisp character as well as a salty tang, maybe from the nearby sea. The aftertaste is bright, packed with fruit.”-90pts (Editors’ Choice), Wine Enthusiast

“High-pitched citrus fruit, red berry and floral aromas show excellent clarity and pick up a chalky mineral nuance as the wine opens up. Tangy and sharply delineated on the palate, offering orange zest and strawberry flavors that deepen and spread out slowly on the back half. Concentrated yet lithe; the long, nervy finish leaves a sexy lavender pastille note behind.”-90pts, Josh Raynolds, Vinous, June 2017

2015 Reviews:

“…delicious wine full of red-fruit flavor. It is rounded and soft in texture with an herbal hint. The right amount of acidity gives the wine a crisp fruity aftertaste.”-90pts, Roger Voss, Wine Enthusiast, 1 July 2016

“Bright and sharply focused on the nose, displaying fresh red berry, floral aromas and a chalky mineral overtone. Chewy, concentrated strawberry and bitter cherry flavors deliver a solid punch while betraying no excess weight. Gently blends power and finesse, finishing long and smooth, with a candied rose note lingering.”-90pts, Josh Raynolds, Vinous, June 2016

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Blanc de Leoube

Secret de Léoube

The Soil: A mixture of schist and clay characterize Château Léoube soils.  The proximity of the sea, the daily sea breeze and cool nights are all factors that provide an ideal climate for growing grapes.  A particular situation that contributes to making wine out of common.

Varietal Blend: Grenache 40%, Cinsault 40%, Cabernet Sauvignon 20%

Vinification: To obtain a perfect sorting, harvesting is manual only.  The grapes are transported directly to the winery where they are pressed directly.  The juice extraction is slow and delicate.  Fermentations, alcoholic and malolactic are made in stainless steel tanks.  The bottling takes place in the spring after clarification.

Tasting Notes: The colour is delicate, clear and bright.  The nose offers a bouquet of subtle flavors.  The palate is elegant and full.

Age of Vines: 30 years

Sugar Level: <2.6g / L

Acidity Level: 2.7g / L

Alcohol Level: 13%

2017 Reviews:

“The terrific 2017 Cotes de Provence Rose Secret de Leoube…lacks any of the overt herbal notes often found in Cabernet rosés, instead offering hints of crushed stone, orange rind and dried spices. It’s medium-bodied, plump and round (it undergoes malolactic fermentation) and finishes long, with notes of spice and garrigue.”-91pts, Wine Advocate

2016 Reviews:

“Very pale pink. Bright, minerally and focused on the nose, displaying fresh orange, strawberry and floral scents that deepen with aeration. Dry and focused in the mouth, offering blood orange, bitter cherry and honeysuckle flavors that show excellent depth and focus and become sweeter as the wine opens up. Closes taut and minerally, displaying impressive tension, persistence and a powerful floral note.”-92pts, Josh Raynolds, Vinous

2015 Reviews:

“Produced from low-yield organic grapes grown close to the sea, this wine is intense and ripe. Smooth strawberry flavors are lifted with wild thyme and pepper. Bone dry, juicy and full of concentrated flavor, the wine comes from an estate owned by Lord and Lady Bamford.”-91pts, Roger Voss, Wine Enthusiast, 1 July 2016

“Notes of white peach, cherry blossom, tangerine and salty minerality all emerge from the light salmon colored 2015 Cotes de Provence Secret de Leoube. Medium-bodied, fresh, classy and impeccably balanced, it’s another classy Rosé from this estate to drink over the coming summer months.”-90pts, Jeb Dunnuck, Wine Advocate, 29th May 2016

“Very light, vivid orange. Powerful, mineral- and spice-accented aromas of fresh red berries, blood orange, nectarine and potpourri, with a hint of fennel in the background. Offers palate-staining raspberry, bitter cherry and citrus pith flavors and a suave touch of honey that adds a sweetening element. Silky and expansive on the finish, which emphatically repeats the nectarine and honey notes.”-91pts, Josh Raynolds, Vinous, June 2016

“Organic, an attribute of which much is made on the engraved straight-sided clear bottle. Very pale salmon pink. Subtle, herbal, aromatic nose. Lots of smokiness and all in a low-key insistent way. Dry finish. This wine suggests it would be very comfortable at the dining table. Neat palate. Good balance. Very refreshing and satisfying.”-17pts (Superior), Jancis Robinson

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Côtes de Provence La Londe

Soil: Clay, mica schist, sand

Viticulture: Organic (Ecocert)

Varietal Blend: 50% Grenache, 50% Cinsault

Average Age of the Vines: 30 years old

Average Yield: <35 hl/ha

Harvest: By hand; grapes sorted in the vineyard

Vinification: Free run juice, natural alcoholic fermentation, full malolactic fermentation

Tank: Stainless steel

Total Production: 125 cases

Tasting Notes: This is a fascinating wine, clearly rosé in color and style, and yet with a richer texture and mouthfeel, reminiscent of a white Burgundy.  Whilst dry and crisp, there is a fine intensity of strawberry and white peach fruit.  This could well turn out to be a rosé that improves and gains complexity with age.

Serving Suggestions: An intriguing match for fruit-based dessert

2016 Reviews:

“Bright onion skin. A highly complex bouquet displays intense red fruit, orange zest, pungent flowers and mineral qualities that expand with air. Sappy, concentrated and light on its feet, offering mineral-laced strawberry, blood orange and honeysuckle flavors along with suggestions of white pepper and dusty minerals. Dry, sharply focused and tightly wound, delivering superb closing power and lingering florality.”-93pts, Josh Raynolds, Vinous

92pts (Cellar Selection), Wine Enthusiast

2015 Reviews:

“Brilliant orange-pink. A highly perfumed bouquet displays fresh red berry and citrus fruit scents that are complicated by suggestions of dusty minerals and quinine. Deeply concentrated and lithe as well, showing white wine-like vivacity to its bitter redcurrant and blood orange flavors. The mineral note comes back emphatically on a very long, focused finish that leaves a sweet rose pastille note behind.”-92pts, Josh Raynolds, Vinous, June 2016

“A pretty, elegant and classy Rosé, the light salmon colored 2015 Cotes de Provence La Londe Rose gives up lots of orange blossom, citrus, savory spice and distinct minerality in a medium-bodied, lively, fresh and focused style on the palate. Drink this perfect hot summer day quaffer over the coming 4-6 months.”-90pts, Jeb Dunnuck, Wine Advocate, 29 May 2016

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Blanc de Leoube

Rouge de Léoube

The Soil: A mixture of schist and clay characterize Château Léoube soils.  The proximity of the sea, the daily sea breeze and cool nights are all factors that provide an ideal climate for growing grapes.  A particular situation that contributes to making wine out of common.

Varietal Blend: Syrah 60%, Grenache 20%, Cinsault 20%

Vinification: To obtain a perfect sorting, harvesting is manual only.  The grapes are transported directly to the winery where they are placed immediately in temperature controlled vats.  The fermentation is carried in stainless steel tanks with 9 days skin contact.  Its natural development and conservation is happening in concrete tanks for 9 months minimum.

Tasting Notes: An intense colour and a beautiful clarity.  The nose is very pleasant and the fruits well represented.  The taste is round and silky.  An extraction well controlled for a good balance.

Age of Vines: 20 years

Sugar Level: < 2g / L

Acidity Level: 3.3g / L

Alcohol Level: 12.5%

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Sparkling Rosé de Chateau Leoube NV

Soil: Clay, mica schist, sand

Viticulture: Organic (Ecocert)

Varietal Blend: 100% Cabernet Franc

Average Age of the Vines: 15 years old

Average Yield: <35 hl/ha

Harvest: By hand; grapes sorted in the vineyard

Vinification: Direct press, natural alcoholic fermentation, second fermentation in the bottle, on lies for 9 months prior to disgorging.

Tank: Stainless steel

Total Production: 1,250 cases

Tasting Notes: Very few sparkling rosés are made in Provence, so this is an interesting and highly promising initiative.  Showing just the barest blush of pink, it is equally subtle on the nose and palate.  With delicate tones of hazelnut, aniseed, and soft fruit, it is unusually dry for a sparkling wine and noticeably moreish.

Serving Suggestions: Best served as an aperitif

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Domaine du Cagueloup – Bandol

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The Estate

At Domaine du Cagueloup, the winemaking tradition has thrived for nearly 21 generations.  Straddling the municipalities of Saint Cyr and la Cadière, the vineyard of Cagueloup tells the story of little Richard Prebost who once swallowed a gold coin, causing slight anxiety in his father.  Panic-stricken, the father shouted, “Cague l’ou!” or “Spit it out!”  From there is where the curious name of Cagueloup has its origins.

Spread over 40 hectares, including 18 in AOC Bandol, on terraces and hills near the foot of Sainte Baume, the domaine grew over time as 6 generations of ancestors acquired surrounding land parcels close to the wine cellar.

Situated on clay and limestone soils, the vineyard benefits from the Mediterranean climate, with sea breezes that blow clean and protect the vines from disease.

30 years is the average age of the vines, whose sap brings a fruity finesse to the whites and rosés, and a surprising edge to the reds.

In the vineyard, working of the soil is part of the traditional winemaking culture.  The harvest begins during the final week of August, and is manually done with a limited yield of 35 hl/ha for the white and rosé wines, and 30hl/ha for the reds.  The white grapes of the domaine, Clairette and Ugni Blanc, are cultivated on the Bru, Bergerat, Audiberte, and Le Péras plots.  The harvest of the white grapes comes prior to the grapes used for rosé, Grenache and Mourvèdre, which takes place in September.  The final harvest is for the red wine grapes, which occurs at the end of September to the beginning of October.

For 30 years, Richard Prébost has dedicated himself to continually bettering his winemaking.  He eventually opted to use stainless steel for all his winemaking equipment: the grape crusher, the tanks through the pneumatic presses, and temperature control for the fermentation of each wine.

Before pressing, the new harvest is cooled to 10-12 degrees Celsius for maceration at a very low temperature.  The wines are aged in the cellar, about 7 meters underground in new oak casks of 50 hl (for reds).  The resulting wines of Cagueloup are regularly awarded at the Concours Agricole de Paris.


 

Bandol Rose

Bandol Rosé

Soil: Clay-limestone

Varietal Blend: 80% Mourvèdre, 20% Grenache

Average Yield: 38 hl/ha

Vinifcation: Manual refreshed through a tubular heat exchanger (15° C). Racking for 48 hours. Fermentation in stainless steel vats for 10-15 days with controlled temperature (14° C), followed by 6 months aging in the vats. Bottling in early March after filtration.

Tasting Notes: Lovely rose color with peach reflections, its nose is intense with notes of dried apricot and jasmine.  The palate is ample and rich with a persistent freshness; well balanced with good length.

Food Pairings: To be enjoyed as an aperitif to start a meal; it is also an ideal companion to Provencal cuisine, such as rabbit with rosemary, grilled lamb with vine shoots, ratatouille, etc.

2016 Reviews: “Light bright orange. Mineral-accented raspberry and blood orange scents are complemented by a suave floral nuance. Chewy and focused on the palate, offering vibrant red berry and orange pith flavors that stretch out and deepen with air. Concentrated yet lively, finishing with lingering florality, a touch of sappy red berries and very good persistence.”-90pts, Josh Raynolds, Vinous

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Bandol Rouge2

Bandol Rouge

Soil: Clay-limestone

Varietal Blend: 70% Mourvèdre, 20% Grenache, 10% Carignan

Average Yield: 35hl/ha over 11ha

Vinication: Destemming and pressing, fermentation lasts 15-20 days in concrete vats with temperature control, pumping over 2 times per day.  Aged 18 months in oak barrels.

Tasting Notes: Black cherry in color with a nose of deep red fruit, licorice, and a hint of spice.  The palate is light and flexible, supported by tannins that are present but well-blended.  Long finish of red fruit.

Food Pairings: Pairs well with lamb, roasted quail, and roast beef.

Cellaring Potential: 4-6 years

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Bandol Blanc

Bandol Blanc

Soil: Clay-limestone

Varietal Blend: 50% Clairette, 50% Ugni Blanc

Average Yield: 38 hl/ha from 2.3 ha

Vinification: Direct pressing of whole bunches of grapes, débourbage, temperature controlled vinification in steel and concrete vats

Tasting Notes: Pale yellow coloring with lime reflections.  The bouquet has a delicate finish, with notes of dried flowers, sweet spices, fresh yellow flowers, and citrus.  On the palate, this wine is soft and smooth, well-balanced and generous, with notes of citrus, as in the bouquet.

Food Pairings: Pairs well with tapas or grilled fish seasoned with herbs.

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VDP Mont Caume

Vin De Pays du Mont Caume Rosé

Varietal Blend: 55% Grenache, 30% Mourvèdre, 10% Carignan, 5% Cinsault

Soil: Clay and limestone

Average Yield: 60hl/ha

Vinification: The harvest is done manually, then refreshed by a Tubular Exchanger at a temperature of 15°C.  48 hours after racking, fermentation takes place in stainless steel tanks for 10-15 days with a controlled temperature of 14°C.

Maturation: 6 months in stainless steel vats, followed by bottling in early March after filtration.

Tasting Notes: Beautiful pale rose in color.  This wine is a pleasure to drink, with hints of boiled sweets supplanted by blackcurrant, gooseberry, and mineral notes.  On the palate, it is round, fruity, complex, and generous.

2016 Reviews: “Light bright orange. Mineral-tinged strawberry and tangerine aromas and flavors, accompanied by a subtle floral nuance in the background. Silky and open-knit, showing good energy and a touch of bitter citrus pith that braces the nicely persistent finish.”-Josh Raynolds, Vinous

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Minette Rouge 2015

Côtes de Provence Rouge Cuvée Minette

Soil: Clay-limestone

Varietal Blend: Mourvèdre, Grenache

Harvest: End of September to early October

Vinification: Before pressing, the new harvest is cooled to 10-12 degrees Celsius for maceration at a very low temperature.  The wines are aged in the cellar, about 7 meters underground in new oak casks of 50 hl.

Tasting Notes: Crystalline garnet in color with a honeyed, delicate quality on the palate.  Fresh and fruity on the finish.

Food Pairings:  Goes well with charcuterie, rabbit, jambon sec, lamb, boar, and eggplant.

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Minette Blanc 2015

Côtes de Provence Blanc Cuvée Minette

Varietal Blend: Ugni Blanc, Clairette

Soil: Clay and limestone

Vinification: The harvest is done manually, then refreshed by a Tubular Exchanger at a temperature of 15°C.  48 hours after racking, fermentation takes place in stainless steel tanks for 10-15 days with a controlled temperature of 14°C.

Maturation: 6 months in stainless steel vats, followed by bottling in early March after filtration.

Tasting Notes: The expression of Ugni Blanc and Clairette revealed with lightness in this clear and brilliant color’s cuvee.  Cherry blossom, boxwood, exotic fruits, and light spice on the palate.  This wine’s flavors reveal a well-balanced palate and a long finish.

Serving Suggestion: Pairs well with tapas or grilled fish seasoned with herbs.

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Minette Rose 2015

AOC Côte de Provence Rosé Cuvée Minette

Varietal Blend: 50% Grenache, 45% Mourvèdre, 5% Carignan

Soil: Clay and limestone

Average Yield: 55hl/ha

Vinification: The harvest is done manually, then refreshed by a Tubular Exchanger at a temperature of 15°C.  48 hours after racking, fermentation takes place in stainless steel tanks for 10-15 days with a controlled temperature of 14°C.

Maturation: 6 months in stainless steel vats, followed by bottling in early March after filtration.

Tasting Notes: Expressive wine, derived from Grenache and Mourvedre, which blends exotic floral nuances.  Delicate pink color, pale and light.  Floral and fruity tones (citrus, peach) supported by mineral undertones.  The enjoyable smooth and fruity palate offers an outstanding freshness.

Food Pairings: Pleasant when served with aperitifs or grilled foods, Provençal cuisine, and Asian dishes.

2016 Reviews: “Limpid orange. Lively red berry, citrus fruit and floral scents, along with a dusty mineral flourish. Juicy and focused on the palate, offering refreshingly bitter red currant and orange pith flavors that deepen slowly with air. Smooth and subtly sweet on the finish, which hangs on with good, floral-tinged persistence.”-Josh Raynolds, Vinous

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