An exceptional blend Created in 2009, this blend is produced from selected plots in the area of land known as the Clos Peyrassol. Produced only in the best years, it is a lively incarnation of the spirit of excellence of the domaine. Rare and precious, on average only 10,000 bottles are produced per year.
Varieties and vinification Tibouren, a very old Provençal variety, predominates and gives this great wine its personality. Grenache and Rolle complete the blend.
Each variety, grown at low yield, is harvested by hand and vinified separately. On reaching the wine store the grapes are selected, crushed then gently pressed. The juice then takes on a delicate pink colour. After fermentation the wines are aged in stainless steel vats. Clos Peyrassol rosé expresses all the refinement of the greatest Côtes de Provence wines.
Tasting Beneath its very delicate colour with hints of purple, Clos Peyrassol reveals a complex nose: notes of white flowers, heather and vine peach combine to form an elegant bouquet. The robust, rounded attack develops into a beautiful depth of palate. It is seductive in its smoothness and vivacity, its all-enveloping roundedness and its remarkably long-lasting aroma.
It offers a delicious accompaniment to a carpaccio of scallops with lime, braised prawns with Espelette pepper or grilled sea bream.
Vinification and aging Harvesting of the oldest grapes from selected plots. Low-yield (30hl/Ha) environmentally-friendly sustainable growing. Individual varieties harvested by hand in 30 Kg crates. Selective hand-sorting of the harvest. De-stemming, skin maceration. Pressing and decanting into new casks. Cask fermentation at a controlled temperature (18°C). Aged in casks for 7 months and stirred on fine lees once a week.
Tasting Pale yellow in colour. The nose is complex and conjures up exotic fruits (grapefruit, citrus zest) and white fruits (pear, peach). It also offers a complex palate of well-ripened Mediterranean fruits. A hint of vanilla adds to the complexity of the whole. In the mouth, the balance is constructed around a distinct fruitiness with a fine underlying tension. The mid-palate is both robust and lively, giving it a good length in the mouth. Ideal to drink with scallops with truffles, rib of veal with morel mushrooms, fresh goats cheese with olive oil.
Commanderie de Peyrassol white – AOP Côtes de Provence
Planted in the coolest areas of the Commanderie, Rolle, Semillon and Ugni Blanc combine to create a light, lively wine with delicate fruit.
Vinification and aging After manual and mechanical picking, each variety is vinified separately following a careful selection process. Controlled-temperature fermentation takes place in stainless steel vats. The wine is then aged for 6 months, again in stainless steel vats, before bottling.
Tasting With its pale straw colour, it opens with a distinctly gourmet nose of well-ripened yellow fruits heightened with fine spicy notes. The palate perfectly matches the nose: well-balanced, leaving an impression of freshness and cleanness. This perfect aperitif wine goes well with tapas, grilled fish, seafood pasta and all kinds of shellfish.
Commanderie de Peyrassol rosé – AOP Côtes de Provence
Cinsault, Syrah and Grenache make a balanced trio full of fruity flavours, nicely sharpened with a touch of Mourvèdre.
Vinification and aging Harvested separately during the night when temperatures are coolest, the grapes are then de-stemmed and pressed. After fermentation they are aged in stainless steel vats.
Tasting Its rosy appearance is soft as a dream, and an expressive, gourmet nose lends charm to this blend dominated by wild berries: gooseberry and raspberry reveal themselves in a crisp, silky palate enhanced with an elegant touch of minerality. Ideal as an aperitif, to accompany tapas, but also goes well with all varieties of grilled fish, beef or fish tartare and fresh berry desserts.
Founded in the 13th century by the Knights Templar, the Commanderie de Peyrassol covers an area of some 850 hectares dotted with oaks and olive groves, with 93 hectares dedicated to growing grapes. Thanks to its outstanding natural location the Commanderie was a favoured staging post and a place of rest for pilgrims on their way to the Holy Land.
At an elevation of 330 metres on the lower slopes of the Massif des Maures, the vineyard sits on a clay and limestone soil which is ideal for viticulture. Since the first varieties were planted by the Templars some 800 years ago, generations of wine growers have applied their know-how to nurturing the vineyard and its wines through the dedicated cultivation of this exceptional terroir.
Since 2003 Alban Cacaret has managed the Commanderie de Peyrassol alongside his uncle, Philippe Austruy, who has owned the estate since 2001. Together they have restored the domaine to its former glory and have made Peyrassol one of the most respected vineyards in Provence.