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.
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.
Bright and clear with a yellow hue and golden tints. The rich and expressive nose reveals fresh, complex notes of white nectarine, acacia blossom, fresh hazelnut and citron. The palate is characterised by freshness and a rich, smooth texture underpinned by zesty notes of lemon verbena, pomegranate, white peach and Williams pear. Best served with fine charcuterie, grilled fish or a traditional Bouillabaisse fish soup.
Classic seafood match especially grilled fish and fish soups.
Best served at 10°-12°C.
AOC Côtes de Provence