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.
At Clos Mireille, the average age of the vines is 16 years old. The soil is composed of shale. Its location by the shores of the Mediterranean and at the foot of the hills is unusual, and the character of its wines is even more exceptional in that the clay soil on this ancient rocky outcrop does not contain any limestone. The broad sea-facing façade also helps shape the inimitable character of Clos Mireille’s wines. The microclimate and the sea spray create the perfect conditions for producing subtle and distinctive wines.
The grapes are all hand picked and go through a stringent selective sorting followed by an extremely delicate pressing in vertical presses. Slow (alcoholic and malolactic) fermentation is followed by ageing in oak casks. Bottling is done the following spring and then the wine is stored in the cellars for 8 to 12 months.
Provence had one of the best vintage in years, with very good weather and an increase in yields. Flowering was early due to a warm spring leading into a summer without excessive heat, and finishing with a mild late season. These particularly favourable weather conditions allowed for an ideal and consistent period of sunshine well suited to a slow ripening of the grapes giving them excellent aromatics. Expect nice freshness, lively aromas, and good acidity without excess; an almost perfect balance.
A pale yellow robe with linden leaf highlights. An expressive, fresh and delicate nose, scented with citrus and white flowers. A lively attack with citrus notes, wonderful smoothness on the palette with aromas of yellow melon and pine nuts. A perfect harmony of freshness and balance for a sunny vintage.
Classic seafood match especially grilled fish and fish soups.
Best served at 10°-12°C.
AOC Côtes de Provence