Chateau de Roquefort > Provence

Chateau de Roquefort > Provence > France

COTES DE PROVENCE

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Raimond de Villeneuve's impressively beautiful, biodynamic vineyard is literally situated in an amphitheater, thus having a very special microclimate. Chateau de Roquefort is only 50 acres at an altitude of 1000 feet, allowing later harvesting, which results in more freshness and greater phenolic maturity, and therefore more complexity than is usual in Provençal wines. They are located on the edge of the Bandol appellation, just over the ridge so Mourvedre does not ripen here as well as at Bandol (it is a difficult grape to ripen) so it is not the focus. One third of the vines are over 40 years old, with the rest ranging between 15 and 40. de Villeneuve is young, well-educated, well-traveled and with experience in the trade working for Mommessin in Burgundy. This experience shows in the quality of the wines and the refined beauty of the package. He came back to his old family property in 1995 and began making and bottling wines under the Chateau name; previously the wines were sold in bulk. de Villeneuve is a very open-minded winemaker and taster, always striving for quality and willing to honestly assess his wines. As well, he is always experimenting; he has even planted some Cabernet Franc.

His talent has been recognized by Michel Bettane, calling him one of the finest winemakers in Provence: "incontestably, one of the great hopes of the Cotes de Provence...the wines perfectly combine ample and intense fruit with a rich and silky body. The wines of Roquefort possess a hedonistic character that will make you immediately rejoice."

Clairette-Vin du Pays Bouches du Rhone

A gorgeous white from this little-known grape, 100% Clairette.

Cotes du Provence Rose - Corail

This Rose is made from 35% Grenache, 20% Syrah, 25% Cinsault, 10% Carignan, 5% Vermentino and 5% Clairette.

“Corail” is the domaine’s rosé and it has classic Provencal characteristics: bright strawberry/ raspberry fruit with a lively palate and a clean finish. It is an ideal match for a range of Mediterranean dishes, from appetizers with garlic and olive oil in the mix, to seafood and even lamb dishes. It is perfect with wood-grilled meats.

Gueule de Loup

Winemaker Raimond de Villeneuve decided to create a distinctive new wine by blending two vintages, 2007 and 2008. The result of this balancing act is greater than the sum of its parts: a charming new cuvée that delivers immediate fresh fruit pleasure from Provence.

The 2007 was very concentrated and took a whole year to complete the malolactic fermentation. By that time the 2008 was finished and turned out much lighter, due to a terrible summer. He therefore decided to turn a vice into a virtue and blend, not with the idea of simply reinforcing the thinner wine with the richer but in the perspective of treating vintage assemblage like variety assemblage i.e. to create something original. He intends to continue with is approach in the future.

Grenache(40%), Carignan (20%), Cabernet Sauvignon(20), Syrah(15%), and Merlot(5%).

Vine age is from 25 to 52 years old. Grapes are manually harvested and 90% are partially de-stemmed and crushed. Vinification lasts two to four weeks in temperature-controlled tanks, with élévage in cement tanks ( 80% ) and foudre ( 20% ).

The robe is deep and slightly violet. The nose is pure and is dominated by notes of red fruit and red currant. The palate is full and fresh.

Try this charming red with light meats, oily fish, spicy preparations or just quaffing with friends.

Rubrum Obscurum

This blend of 70% Grenache, 15% Mouvedre, 15% Carignan is Villeneuve's top, old-vines cuvee. Michel Bettane says this is the best wine of the appellation.
Its Latin name speaks volumes; this wine is made up of fruit harvested from 100 year old vines. Can be drunk now but with great ageing potential for added dimension to the structure of the wine.

Cotes du Provence Rouge - Les Mures

“Les Mures” is the most important red wine from the domaine. It is made from a blend of 40% Grenache Noir, 25% Carignan, 20% Syrah, 5% Cinsault, 5% Mourvedre, and 5% Cabernet Sauvignon (old vines, which adds a very deep, interesting fruit element). The grapes are hand-harvested mid-October and undergo a 4 week maceration-vinification on the skins.
The wine is a deep purple with red fruit aromas predominating, particularly blackberry (hence the name), blueberry and black cherry. On the palate the deep red fruits continue into plum and spice flavors. The tannins are in the background, supporting the ripe fruit flavors.