Domaine de Rimauresq
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Rimauresq Classique Rosé in the 2020 vintage is classified Côtes de Provence Rimauresq field located in Pignans in the Var. Made from a blend of several grape varieties (Grenache, Mourvèdre, Rolle, Syrah, Cinsault and...
€15.80
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€14.80
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This Rosé vintage 2021 vintage from Domaine de Rimauresq Classic cuvée presents a freshness in the mouth and a beautiful finesse.This...
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R de Rimauresq rosé 2020 is a Côtes de Provence cru classé from the
€18.00
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Rimauresq Blanc in the 2020 vintage is a Côtes de Provence Cru Classé by Rimauresq domain located in Pignans in...
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The "Cuvée Classique" in the 2018 vintage from Domaine de Rimauresq is a balanced and harmonious wine.Tasting this 2018 red is a real aromatic pleasure.
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This 2021 vintage white of Domaine de Rimauresq Cuvée Classique is a fruity, very aromatic and ready-to-drink wine. Its color is pale gold with silver highlights. Its nose is fresh, fine and expressive with notes of white...
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Rimauresq R Rouge 2017 is a Cru Classé Côtes de Provence Rimauresq field located in Pignans in the Var. Made...
€21.90
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The "R" cuvée from Domaine de Rimauresq red in the 2019 vintage is a complex and powerful racy wine.Made from Cabernet Sauvignon, Mourvèdre and Syrah, this excellent wine has character and great potential.The color...
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- Per bottle - Case of 6 bottlesDomaine de rimauresq
- Côtes de Provence -
Cru classé of Côtes de Provence, Domaine de Rimauresq, a great classic of the appellation, is located in Pignans in the Var, at the foothill of Notre-Dame des Anges, in the very heart of wine-growing Provence, 35km from the sea. The estate takes its name from the Maures river, Real Mauresque, which crosses the property. The vineyard covers 60 hectares and produces high quality, elegant and mineral wines.
the
technical sheet
OWNER: Wemyss Family
MANAGING DIRECTOR : Pierre Duffort
NAME : Côtes de Provence
VINEYARD AREA : 60 hectares (Red : 53, White : 7)
VINEYARD MANAGEMENT : Integrated vineyard management
SOILS : clayey-schistose and crystalline
RED GRAPE: Syrah (24%), Grenache (26%), Cinsault (18%), Carignan (12%), Cabernet Sauvignon, Mourvèdre (11%), Tibouren (7%)
WHITE GRAPE: Rolle (89%), Ugni blanc (11%)
HARVESTING : Manual and mechanical
VINIFICATION : Stainless steel vats
MATURING : Barriques, demi-muids and foudre
A bit of
History
The origin of the estate dates back to the 19th century when the vineyard was devastated by phylloxera and replanted in 1882 by Augustin Isnard. Three years later, the estate was awarded a silver medal in Toulon for the reconstruction of the vineyard and for the high quality of its wines.
In 1941, the owners of Rimauresq joined forces with other properties to create the Syndicat des Côtes de Provence. The goal was to obtain the controlled designation of origin, well-known today, which recognizes the wines of the estate. In 1955, Domaine de Rimauresq became one of the founding members of the Cru Classés club, and was granted this distinction.
1988 marks a turning point with the purchase of the estate by the Scottish family Wemyss. They are still today at the head of the domain with the ambition to cultivate the vineyard in the most respectful way possible. In 2016, the estate started a conversion to organic farming and obtained the organic label in 2020.
the
property
Domaine de Rimauresq benefits from a Mediterranean climate with the presence of the Mistral wind, but also from a microclimate that sets it apart from other estates in the Côtes-de-Provence appellation. Thanks to the presence of the Maures mountain range, a refreshing shadow contrasts with the heat of the region. Located at an altitude varying from 140 to 190 meters, the 60 hectare vineyard has a certain diversity of soils between the plots. Typical of the vineyards of Provence, it is made up of a clayey-schistose and crystalline soil with more sandy and stony parts.
The wines of the Domaine de Rimauresq are made from nine grape varieties: Syrah, Carignan, Grenache and Cabernet Sauvignon for the reds, Rolle and Ugni Blanc for the whites and finally Mourvèdre, Cinsault and Tibouren for the rosés. The vines are about 35 years old, the oldest parcel was planted in 1930, others date from the 1960s and the most recent from the 1990s. All are cultivated respecting the environment.
The estate manages to develop a cultivation methodology in line with its aspiration, focused mainly on the revitalization of the soil. To do this, they definitively ban the use of chemicals and stop working the soil. These new cultivation techniques consist of encouraging the life of the soil, inspired by agroforestry, so that the vine can naturally draw the essential nutrients for the production of grapes.
the
know-how
Due to its north-western exposure combined with its geographical location, the harvest is carried out late. Once the grapes are collected according to their maturity, they are sent to the gravity-fed, semi-underground cellar located in the middle of the vines.
For the vinification of whites and rosés, the grapes are harvested in the morning in order to keep the freshness of the night in the heart of the fruit. Then the crushed berries are cold-macerated in thermo-regulated stainless steel vats. The pressing is then carried out in a moderate way in order to obtain the best juice. The juice from the press and the free-run juice are separated and put in the cold. During the stabulation period, the juice ferments in stainless steel tanks for 2 to 3 weeks at low temperature. After fermentation, the white and rosé wines are aged on lees with regular stirring to further enrich the wines. Finally, they are fined and lightly filtered on a plate before being bottled.
For the reds, the grapes are destemmed except in the case of carbonic maceration. They then proceed to a traditional vinification. The foot of the vat prepared the day before receives the crushed berries for a long fermentation at controlled temperature in stainless steel tanks. During this period, the wine is pumped over several times a day in order to immerse the cap and promote the extraction of aromas and polyphenols during the fermentation phase. After fermentation, the wines are macerated under marc with daily punching down and pumping over to perfect the extraction. After devatting, the grapes and press undergo malolactic fermentation. The maturation begins for a part in French oak barrels and half-muids and in tuns for 10 to 14 months with regular racking. Finally, a light filtration precedes the bottling.
the
domaine's Cuvées
The north-western exposure of the Domaine de Rimauresq allows a late cultivation on a crystalline clay-schist soil, favorable to the production of elegant and mineral wines, characteristic of the estate.
Cuvée R is the signature wine of the estate. Coming from the best plots, it is available in red, white, and rosé. For the red, we find all the finesse and elegance of the terroir. It is a racy wine, with a low yield, whose complexity and aromas rival the power. For the rosé, it is a wine of gastronomy and celebration. With a long-lasting aroma, it is a fine and elegant wine to be enjoyed with refined cuisine. For the white, it is a silky and mineral wine, rich and complex in the mouth that goes perfectly with a spicy Mediterranean cuisine.
The Cuvée Classique reflects Provence in all its states. It is also available in red, with aromas of garrigue and red fruit, in white, with pretty aromas of white flowers and citrus fruits, and finally in rosé, complex, balanced, spicy and long in the mouth.
The domain also offers the Cuvée Quintessence in white, rosé and red as well as the Cuvée Rebelle in rosé.