# Château la Rouvière Rosé (2022)

- **Producer:** Domaines Bunan
- **Colour:** rosé
- **Type:** still
- **Grapes:** Mourvèdre, Cinsault, Grenache
- **Region:** Provence, France
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €21
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 12–14 °C
- **Aromas & flavours:** citrus, red fruit, blossom

## About this wine

Château la Rouvière Rosé is a wine from Domaines Bunan, produced in the Bandol appellation of Provence, France. The blend typically features Mourvèdre, Cinsault, and Grenache, with Mourvèdre playing a significant role, contributing to the wine's structure and aging potential. The grapes are sourced from old vines, aged between 30-50 years, cultivated on south-facing clay-limestone terraces known as 'restanques'. Domaines Bunan is a family estate with a long-standing tradition in winemaking, committed to organic farming practices and expressing the unique qualities of their terroirs. The Bandol AOC is recognized for producing rosés with notable complexity and longevity.

## Interesting facts

- Bandol AOC regulations mandate Mourvèdre to be at least 50% for rosé.
- Vineyards are planted on 'restanques' – traditional dry-stone terraces.
- Domaines Bunan has practiced organic farming since 2008.
- The estate's motto for Bandol growers is 'One vine, one bottle'.

## Food pairing

The wine's juicy acidity and ample body can cut through richer dishes, while its subtle fruit and floral notes complement delicate seafood and white meats. The structure provided by Mourvèdre allows it to stand up to more complex flavors and textures.

## Wine making process

Château la Rouvière Rosé is produced using direct pressing, followed by fermentation in stainless steel vats. The grapes are sourced from old vines, with yields kept intentionally low. Following fermentation, the wine typically undergoes an extended aging period of at least 18 months, often in French oak barrels or foudres. Blending of the different grape components usually occurs in late January. Manual harvesting and green harvesting are standard practices employed by the producer.