Part of the secret lies in the incredible attention to detail in the vineyards and winery. Only natural practices are used in the vineyard, harvesting is always by hand and the yields are dramatically reduced. Skin maceration is always for a very short period – rarely more than 24 hours – to create their distinctive delicate pale hue. And unlike most other rosés, a number of the cuvées are aged in oak. The cellars at Château de Selle have been completed renovated and modernised. Traditional grape varieties of the areas are planted including Grenache, Cinsault, Syrah and Mourvèdre (black varieties) and Rolle (aka Vermentino) and - slightly surprisingly - Sémillon (white varieties).
70% Grenache, 20% Cinsault, 10% Syrah.
By.Ott is a new release and style – made from a blend of Grenache, Cinsault and Syrah – with just 18 hours skin contact and fermented at cool temperatures to preserve all the aromatic and fruit delicacy and then bottled without any oak aging. 2015 was a lovely ripe, “showy” year producing grapes of outstanding quality and fruit intensity.
Drink now and over the next 12 months.
Domaine Ott, along with Château d’Esclans, is broadly considered to produce the finest rosé wines in Provence. Founded in 1912 by Marcel Ott, the Domaine has built a worldwide reputation for their wines, especially the rosés (but also white wines) from Bandol and Côtes de Provence. Over the years they developed three particular sites – Château de Selle (1912), Clos Mireille (1935) – both Provence and Château Romassan in Bandol (1956). The estates remained in the Ott family until 2004 when they were purchased by the prestigious Champagne house of Louis Roederer. To this day, a number of the Ott family members still remain involved in the production process.
Enjoy on its own – or with light summer foods – especially salads, including the local classic Salade Niçoise. Or just with a nice mix of crudités and dips.