Wine Enthusiast 92
This estate has produced an organic ripe, full-bodied wine. Its acidity is fully integrated into the red fruits and fragrant perfumes. This is a fine wine thats ready to drink." ~ R.V.

Tasting notes and Pairing
A blend of Syrah, Grenache, Cinsault & Vermentino. It is a luminous pale pink colored wine, with a subtle shade of peach as in accordance to the chart of Ros Provence Wines. The intense and complex nose reveals notes of exotic fruits (passion fruit), citrus (grapefruit) and white peach. The mouth is rich and fruity, with a pleasant sensation of roundness, and well balanced thanks to a freshness and a length which are THE signature our Sainte-Victoire terroir. Great persistence on the finish. This wine is gourmand and elegant, with a lot of personality.

To enjoy its aromatic intensity and freshness, our ros is best consumed during the year succeeding its vintage. When served well chilled, between 10 and 12C, it is an ideal aperitif, particularly appropriate with light meals: grills, white meat, terrine of scallops, salad of small red fruits etc. It is a perfect accompaniment for Provenal and Asian cuisines.

Vinification
To maximize the revealing of their own quality, each grape variety and as far as possible each plot is vinified separately. After the de-stemming and the crushing steps, vinification often starts with a four to six hour pellicular maceration at low temperature (between 8 to 10C). Pressing is applied by two pneumatic press. Must will then keep in contact with its lees for several days at very low temperature (2C) to improve the aromatic complexity and the roundness of the future wine. Alcoholic fermentation last from 15 days to 1 month at constant regulated temperature, between 14 and 18C.

Maturation: In stainless steel tank, on fine lees, for about 1 month after aracking realized at the end of the alcoholic fermentation. Clarification occurs in November, filtration in December. One month later, after many tastings and deliberations involving our oenologist and our matre de chai , it is time to blend the different grape varieties and plot and to create the cuves.

Vineyard
Soil: Chalky, gravely clay and clayey sandstone. Part on hillside.
Yields: Approximately 50 hectoliters per hectare for this vintage.
Harvesting: Mechanical, using a Pellenc 8390 Smart Active Selective process harvester, perfectly respectful of the grapes and the vines. Mechanical harvest allows to pick the grapes by night and in the early morning (from 2 a.m. to 10 a.m.), when the crop is at its freshest temperature: this is an essential precaution to prevent oxidations and to preserve the color and the aromas.

Appellation
Mediterranean with continental influences: tempered by an altitude of 300 meters and the presence, to the south, of the Mont Aurlien and Sainte Baume mountains which isolate our vineyard from maritime climatic influences. The Sainte Victoire Mountain, to the north-west, slightly lowers the strength of the chill Mistral northern wind. This Mistral wind is an asset for Provenal vine growers: thanks to its drying effect on the vines vegetation, it is a sort of natural barrier against vines diseases.

Producer
Chteau de Pourcieux was founded in 1760 and has been owned and operated by the same family since then, generation after generation. Michel dEspagnet, the winegrower, has managed the vineyard since 1986, when he took over from his father. Michels son, Remi, joined him in June 2014, immediately after getting his oenologist diploma.

Pourcieux is a small village in Provence at the east of Aix en Provence and the famous Sainte Victoire Mountain, which was painted many times by Paul Cezanne.

The vineyard covers 64 acres and produces five different varietals: Syrah, Grenache, Cinsault, Cabernet Sauvignon, and Vermentino. For the past 25 years, the vines have been dressed in twin de royat rows and elevated to protect them from the strong Mistral wind, which in turn also allows them maximum exposure to the sun.

The style of Chteau de Pourcieux wines is deliberately modern with a permanent commitment to respect and express the terroir identity. One of the main goals is to preserve their soil, which is why they use neither chemical fertilizers nor herbicides.