Chateau Routas White

chateau-routas-voigner-white-wine.png

Grape Variety:
85% Viognier 15% Chardonnay

Appellation:
Vin de Pays du Var

Average age of vines:
15 years

Vinification:
The grapes are gently destemmed, cooled and pressed. The wine is fermented in stainless steel and blocked from malolactic fermentation, to add a crisp component to the wine. Around 40% of the varietals are blended prior to aging, while the rest is aged separately.

Aging:
6 months

When to drink:
After bottling and for a further 3 years.

Tasting Notes:
Pale straw colour, with a light green hue. On the nose, aromas of lime sherbet, citrus, ripe pear and a hint of gooseberry come forward. On the palate, tropical fruit notes lead to a crisp, lively acidity. Perfect after a long day venturing around the Provençal region, or simply sitting under a tree, shaded from the midday sun. 

Chateau Routas Red

chateau-routas-red.png

Grape Variety:
52% Syrah 28% Grenache 20% Cabernet Sauvignon

Appellation:
Vin de Pays du Var

Average age of vines:
15 years

Vinification:
The grapes are carefully sorted and destemmed, without crushing. The wine is fermented in open-topped fermenters and punched down manually twice a day and pumped over once a day. Fermentation takes approximately 14 days, after which the wine goes into 67 HL sized barrels for aging.

Aging:
10 months

When to drink:
After bottling and for a further 5 years.

Tasting Notes:
A brilliant red colour. The nose is first dominated by very ripe red fruits with small berries, and also cherry and spices. Then it exults soft and discreet overtone of vanilla, mixed with cherry and laurel. The mouth is large, but the structure is harmonious. The finish is slightly spicy. Perfect with meats, pasta and soft complex cheeses. 

Chateau Routas Rose

chateau-routas-rouviere-rose-wine.png

Grape Variety:
45% Cinsault 35% Grenache 20% Syrah

Appellation:
A.O.C. Coteaux Varois en Provence

Average age of vines:
15 years

Vinification:
The grapes are gently destemmed, cooled and pressed. The juice and the skins remain in contact for 24 hours. After this brief maceration, 8% of the Syrah goes straight into wooden barrels for primary and malolactic fermentation. The Cinsault, Grenache and remaining Syrah are fermented in stainless steel tanks, blocked from malolactic fermentation. The two different lots are aged separately, and blended prior to bottling.

Aging:
3 months

When to drink:
After bottling, and for a further 2 years.

Tasting Notes:
Freshly cut watermelon, ripe peach aromas and floral notes lead to a palate alive with wild strawberries and hints of mineral notes. Crisp acidity and a refreshing finish.