Bottler: Chateau Revelette, Chemin de Revelette, 13490 Jouques / France
In the glass
Colour
Intense purple-red to violet
Nose
Meaty and juicy with dark berries such as blackberries and blueberries, underpinned by mint, violet blossoms and olive tapenade
Palate
Firm tannins and savoury mineral and herbal notes reminiscent of sloe berries, revealing a sweet fruit core with aeration
Character
Spicy, racy and serious – a structured red wine with tension and ageing potential
Pairing
Leg of lamb with olives and herbes de Provence, stuffed cabbage with coarse sausage and smoked bacon, or okra in a turmeric-tomato sauce
Notes
Grown in a unique cool microclimate at up to 400 metres altitude, where nocturnal Alpine air ensures slow ripening and a fresh precision; biodynamically produced and aged for over twelve months in barriques and large oak casks.
Tasting note
Colour & Appearance
An intense purple-red to violet gleams densely in the glass.
Nose
The bouquet presents itself as fleshy and juicy. Notes of blackberries, blueberries and fresh cherries meet a fresh ethereal lift of mint and violet flowers. A fine accent of olive tapenade lends a savoury spice to the aromatic interplay.
Palate
On the palate, this wine reveals a structured personality, with cool, herbal rock and herb aromas alongside tightly woven tannins. The dark fruit is reminiscent of sloes and merges once again with olive tapenade. A serious Provence red wine that benefits from oxygen and reveals its sweet fruit core after decanting.
Terroir & Origin
The grapes originate from 17 parcels around Jouques, north of Aix-en-Provence at the foot of the Montagne Sainte-Victoire. At altitudes between 330 and 400 metres, descending Alpine air creates drastic diurnal temperature shifts between day and night. This extraordinarily cool microclimate allows for a long, slow ripening period and imparts a racy freshness to the wine.
Grape Variety & Vinification
A distinctive blend of 34% Cabernet Sauvignon, 30% Syrah, 20% Grenache, 10% Carignan and 6% Pinot Noir. The mash fermented for around 30 days, followed by twelve months of ageing in used barriques and 10% in large foudres. Winemaker Peter Fischer has been working organically since 1990 and biodynamically since 2011.
Food Pairings
Outstanding with leg of lamb with olives and herbes de Provence or traditional Sou fassum (stuffed cabbage with sausage meat and smoked bacon). Vegetarian dishes such as Qorme Bamia (okra in a turmeric and tomato sauce) also make a wonderful match.
Particularities
The unusual combination of Mediterranean classics with a touch of Pinot Noir lends the wine a cool, Alpine elegance that perfectly reflects the extreme microclimate of northern Provence.
