Description
The cellars at Château de Roquefort were built in 1734. Until 1995, the estate only produced wine to be sold in bulk. Raimond de Villeneuve took over in 1995, modernized the winery, and began producing biodynamic wines under the Château’s name.
The 25 hectares of this vineyard are carefully tended and the owner’s main concern is that of the quality of the wine produced here. The grape varieties are mainly those traditionally planted in Provence : Grenache noir, Syrah, Cinsault, Mourvèdre, Carignan, Clairette, Rolle (Vermentino) and Ugni blanc. The soil is a blend of stony clay and chalk.
One third of the vines planted are over 40 years old, with another third between 15 and 40 years and the remainder planted over the past 15 years. The vineyard is situated at an altitude of 350-400 meters and is well protected by surrounding cliffs. The landscape consists of hills and plateaux which form the Massif of Sainte Baume, which rises to 1042 meters a few miles away towards Aubagne and Gèmenos.The proximity of the sea ensures a fine micro-climate, thus protecting the property from hail damage and too much damp heat.
Tasting Notes
This cuvée is named after the snapdragon flower (called Gueule-de-Loup in French, literally “wolf’s mouth”) that is native to the Mediterranean. Balanced and juicy, with meaty notes on the nose. The vinification lasts two to four weeks in temperature-controlled tanks, with élevage in cement tanks (80%) and foudre (20%) – unfined and unfiltered. A blend of 80% Grenache, 10% Cinsault and 10% Cabernet Sauvignon that’s packed with juicy dark fruit, punchy cherry, meaty and spicy notes. There’s a hint of brambly Mediterranean herbs in the background but what really leads the way through this powerful palate is the core of fruit. This checks the boxes for round, silky and lifted and is smashing the voluptuousness scale into the stratosphere.Food pairings recos include Chinese peking duck, grilled flank steak, game meat sausages, braised rabbit stew, tomato risotto, smoky eggplant (as a dip, like babaghanoush, or as a side with a meal) – honestly, anything from the bbq hits the spot with this gorgeous southern French belle.
