food and wine
Meet the Producer
Named after the ‘Real Mauresque’ river which runs through the Domaine, this forward-thinking winery is one of the select group of Côtes de Provence vineyards awarded Cru Classé status in 1955, a classification mirroring that of the great Bordeaux châteaux and based on the quality of the wines and heritage of the properties. Winemaker Pierre Duffort produces a collection of elegant characterful wines from 57 hectares of prime vineyards with an average vine age of 40 years (the oldest being planted in 1930) on three very diverse terroirs (schist, pink sandstone and galets roulés). The micro climate at Rimauresq is unique within the appellation. Just 35km from the coast, at an altitude of between 140 to 190 metres, the north-west oriented vineyards lie in the foothills of the Maures Massif and benefit from the cooling Mistral winds. Shade from the harsh Mediterranean sun is provided by the Notre Dame des Anges mountain, allowing a longer ripening period and better fruit development in the crucial weeks prior to harvest. Nine noble grape varieties are found at Rimauresq: Syrah, Grenache, Cabernet Sauvignon and Carignan for the reds, Rolle (Vermentino) and Ugni Blanc for the whites and Cinsault, Mourvèdre and Tibouren for the rosés and Rimauresq all of which undergo parcel selection. Only the best fruit from the sustainably managed vineyards (currently in conversion to organic viticulture) is kept to make the Domaine’s wines. This dedicated approach, combined with a modern gravity fed winery, allows Pierre Duffort and his team to focus on producing the very best examples of wines across the three Provence styles. As in many of the best Provençale vineyards, rosé dominates but stunning reds are also crafted here too.
The estate encompasses 57 hectares of prime vineyards with an average vine age of 40 years (the oldest being planted in 1930). The vineyards are located at an altitude of between 140 to 190 metres, just 35km from the coast, and are aided by a North-West orientation which helps maintain high acidity. The micro climate at Rimauresq is unique within the Appellation; the vines benefit from the cooling Mistral winds and are sheltered by the mountains from the harsh Mediterranean sun. It is this shade that allows a longer ripening period and better fruit development in the crucial weeks prior to harvest. Grenache Noir (45%), Cinsault (29%) and Syrah (6%) provide structure, supplemented by Mourvèdre (10%), Rolle (5%), Carignan (5%) and Ugni-blanc (1%) for complexity. A combination of mechanical and manual fruit harvesting is carried out during the early morning to benefit from the low night temperatures. Cold maceration on their skins for several hours prior to fermentation at a low temperature. Grapes for this "rosé de presse" are pressed and the free run juice separated. Subsequently, it undergoes a period of cold stabilization prior to fermentation for two to three weeks. After fermentation the wines are left on their lees for three weeks with regular 'batonnage', improving the aromas. The wines do not undergo malolactic fermentation so as to preserve their acidity. Finally, the wines undergo a period of cold stabilization prior to filtering to bottling.
Pure salmon-pink in colour with an appealing herb-spiked and fruity nose. The palate is finely balanced; quite rich, spicy red fruit is accented with bright acidity and a cleansing, sapid finish. This is a lovely expression of the grapes and of the land.
Fantastic as an aperitif or try with salads, grilled fish or salad Niçoise.