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.
Château Romassan is located in the Bandol appellation and lies at the foot of the village of Le Castellet. The soil is poor, composed of limestone, sandstone, and marine upper cretaceous marls. The Bandol appellation is known for its terraced landscapes built from the hard stone with vines, which are planted into vast terraces with varying exposures. 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 grape sorting. All grapes are de-stalked. Fermentation is done in thermo-regulated vats followed by ageing in oak casks for 18 to 20 months.
Once again, this vintage suffered from very high temperatures and not enough rain. Flowering started in late May in perfect conditions as the emergence of the first bunches was to prove. But, the hot weather, not dissimilar to the heatwave of 2003, immediately set in. The condition of the grapes indicated that the harvest would be early, and it eventually started on 14 August. The harvest volume was down by about 20%, but the grapes were very homogeneous and of impeccable quality. The first tastings indicated that the wines would be very well balanced. The heat persisted, but careful winemaking allowed the wines to preserve their freshness and fruit.
The 2017 vintage displays a beautiful ruby red hue.
The nose opens with subtle menthol and spicy notes which give way to aromas of morello cherry and blackcurrant. These same fruit aromas are found on the palate, combined with a concentrated and fresh attack. The powerful structure is supported by silky smooth tannins which give this wine its excellent balance.
Excellent with beef ribs, spicy dishes, strong cheese.
Best served at 15°-16°C.