Summer is nearly upon us and Wine Source are heartily recommending this utterly delicious Rosé which has just arrived from the Provence cellars, ready to deliver now.
Château Peyrassol is one of the only family owned domaines in Provence. In 2001 when Philippe Austruy acquired the vast 850 hectare La Commanderie de Peyrassol Estate he painstakingly restored the site to the glory of its 13th century Knights Templar legacy and today, visitors flock to enjoy Austruy’s world-renowned open-air contemporary private art exhibit as much as the extraordinary wine produced alongside. The 95 hectares of vineyards are some of the most prestigious in Provence. Nestled in the foothills of the Massif des Maures, at an altitude of 350m, its clay-limestone soil is an ideal candidate for viticulture. Planted 800 years ago, the first grape varieties allowed the Peyrassol tradition to continue using state-of-the-art knowledge. Created 20 years ago, the Commanderie de Peyrassol’s “Château” range is produced from selected plots of the oldest vines in the domaine.
2 0 2 2 R O S É
C H Â T E A U P E Y R A S S O L
C Ô T E S D E P R O V E N C E
Cinsault 45%, Grenache 25%, Syrah 10%,
Mourvedre 8%, Tibouren 4%, Vermentino 8%
Per case of 6 bottles
– price includes VAT –
Now in stock and available for UK delivery
Order 24 bottles and enjoy free delivery
Château Peyrassol, officially labelled as an organic vineyard from the 2022 vintage.
V I N E Y A R D
Clay and limestone dating from the Triassic period, with a high proportion of gravel. Organic agriculture. Cereal sowing in the inter-rows to encourage soil life, careful plot selection, manual harvesting of the oldest vines… everything is done here to obtain the best from the vineyard located in the heart of a vast preserved and wooded area.
F E R M E N T A T I O N
Delicate pneumatic pressing, careful separation of the juices, traditional vinification in temperature-controlled stainless steel vats precede the blending of their carefully selected parcels. At the end of fermentation, a light racking is done allowing only the best of the lees to be kept, which are then carefully worked to develop the wine’s long-tasting aromatic potential.