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.
This very ancient land is characterised by a combination of schists and clays, and by an absence of limestone. The vineyard’s proximity to the sea explains the inimitable character of the wines produced at Clos Mireille. The microclimate and sea spray create the ideal conditions for the production of extremely rare wines.
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 followed by ageing in oak casks for six to eight months.
‘The years go by but every year is different’. This quote finds its true meaning with this new vintage whilst also reminding us of the challenges faced by the winemaker. 2019 began with a heatwave in February which is quite unusual for this time of the year. This was then followed by unusually cold weather in April and May which slowed the vine’s growing cycle. The weather settled during the flowering phase with warm, sunny weather and slightly cool nights. We had to observe and adapt to the vine on a daily basis in order to give it what it needed and save it from stress. The health of the grapes was excellent thanks to the consistently warm weather. The harvests kicked off in mid-August and quality was excellent across all the domaines with good balance and expression of the fruit.
This 2019 cuvée, with its pearly hue and sandy-gold tints, is characterised by its elegance. The saline, expressive and delicate nose exudes notes of citrus fruit, mango and sweet spices.The wine is fresh and fruity on entry to the palate before revealing an ample, silky-smooth structure with notes of nectarine, candied citrus fruit and blackcurrant buds. The finish is succulent and lively with flavours of white stone fruit and lemon zest.
All Mediterranean cuisine - particularly carpaccio and tartars.
Best served at 10°-12°C.
Wine Enthusiast: 90 Points
AOC Côtes de Provence