GrapeCinsault, Grenache, Syrah, Cabernet Sauvignon, Ros BlendStyleDry,Ros, Full Bodied, Red Fruits, Fresh, Food FriendlyCountryFranceRegionProvenceVolume75clABV13%DietaryNoneChteau Routas Ros is a unique Coteaux Varois en Provence blend with a balanced fla
| Grape | Cinsault, Grenache, Syrah, Cabernet Sauvignon, Ros Blend |
| Style | Dry,Ros, Full Bodied, Red Fruits, Fresh, Food Friendly |
| Country | France |
| Region | Provence |
| Volume | 75cl |
| ABV | 13% |
| Dietary | None |
Chteau Routas Ros is a unique Coteaux Varois en Provence blend with a balanced flavour profile. It has aromas of freshly cut watermelon, ripe peach, and floral notes that lead to a palate of wild strawberries and hints of mineral notes. Its full body, crisp acidity, and refreshing finish make it an ideal summertime sipper.
Decanter Magazine: 89Pts
“Chteau Routas is owned by a Scottish family and is located in the northern hills of Provence, not far from Brad Pitts Miraval. This ros expresses the vibrant freshness of the cooler climate and higher altitudes. Delicate aromas of red fruit and fresh herbal notes lead on to vibrant, juicy red fruit with a delicate web of leafy acidity and a tang of pithy wild fruit. Well balanced, mouthwatering and ticking all the boxes elegant, fruit-forward and crunchy. It delivers exactly what is expected from a Provence ros.”
Elizabeth Gabay MW
The 290 hectareEstate of Chateau Routas is nestled between the old town elegance of Aix-en-Provence, and the white sand beaches that line the Gulf de Saint Tropez. An altitude of 350 meters provides cooler nights contributing to wines that combine both freshness and grape complexity.
The sustainable farmed estate abounds in the agricultural diversity that is key to vine health. The 290 hectares encompass wheat fields and olive trees, and black truffles stud the earth. Red poppies give way to brilliant yellow sunflowers, and in the fall, the surrounding forests yield abundant mushrooms-cepes (porcini), fragile girolles, and morels. Helpful insects play their part in keeping the vines disease-free.
The grape varietals are harvested separately, destemmed, and then go directly into the press bladder. Maceration occurs for the next few hours. This time allows cold settling to be complete before inoculation of selected yeasts. The grape varietals are fermented separately in stainless steel tanks. After fermentation the blending of the ros cuve takes place followed by two or three rackings to ensure the new wine is crystal clear. The wine is then bottled in January.
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