Domaines Ott was founded in 1912 by Marcel Ott, an agricultural engineer from Alsace who dreamed of establishing a great wine estate near the Mediterranean. Today, the wineries are owned and managed by Champagne Louis Roederer and produce some of the world’s most prestigious wines, but particularly rosé wines, made at distinctively different estates in Bandol and Côtes de Provence appellations.
The soil is poor, composed of limestone, sandstone,and marine Upper Cretaceous marls. The sea air from the Bay of Bandol compensates for the terroir’s acidity and low rainfall.
The grapes are all hand picked and go through a stringent selective sorting, followed by an extremely delicate pressing process. Fermentation is done in thermo-regulated vats.
A balmy autumn was followed by an equally mild winter.
After enjoying their rest, the vines stirred into life again with a classic budburst in early spring. On the night of 8 April, some of the vines where hit by frost but new buds emerged to bear fruit. The spring was rainy and the start of the flowering was late. The summer was hot, as it has been for almost 10 years, with heatwaves of varying duration and intensity. On 19 August, the grape pickers set to work to harvest the first bunches of Grenache.
The wine has a bright appearance with a light peach hue.
The nose bursts with aromas of citrus interwoven with subtly spicy fragrances of white flowers.
The dense, silky palate shows finesse and substance along with a pleasing tension. The wine reveals luscious aromas of grapefruit and wild peaches followed by a lingering liquorice and spice finish.
All Mediterranean cuisine. Roasted vegetables, cured meats, sushi, and gently spiced Asian dishes.
Best served at 10°-12°C.