Among the great many estates producing decent rosé in Provence, there is an elite group of 18 Cru Classé makers that constitute the cream of the crop. These are the best of the best, where Provence hangs its pretty pink hat. Made of a classic blend of cinsault, grenache and syrah, it’s equal parts undemanding and interesting. It’s delicately charming, with gentle aromas of tropical fruits, sage and mountainous Mediterranean minerality, finishing with a dash of grenadine sweetness and an orange pith twist. It’s the perfect pairing for anything involving sunshine.
Fun fact: this classic Provençal bottle shape actually has a few hundred years of historic background, and was coined by the Fabre family almost 70 years ago now. It’s nicknamed the “Mae West” for its shapely curves (and the era it came from, obviously).
Grant, Wine Dealer - “There is literally no occasion between now and April where a bottle of this isn’t appropriate. Out for dinner? BOOM. Lunch at the in laws? BAM! High tea? WHAM! Bbq at home? SLAM! A gift for your bff? WHACK! Watching too much O.G Batman? STACK!”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Serving Temp.
Chateau La Clapiére
A boutique Cru Classé producer (1 of a mere 18) located within the heart of the Côtes de Provence. Incredible history matched by incredible wines. Chateau La Clapiére are known for making some of the most exquisite rosés in Provence.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Burnt Sage Butter Gnocchi
- Gnocchi (we're going to assume you're too lazy/smart to make your own), cooked
- 100g butter (or f*ck it, a block)
- 20 sage leaves, carefully selected by virgins
- 100g of reggiano cheese, shaved with your blunt peeler
- Lemon zest from your G&T lemon
- Melt a nice wadge (aka 1tbsp) butter in a big frying pan, over med-high heat
- Add gnocchi in a single layer with a generous pinch of salt
- Cook for a couple of mins until lightly browned
- Remove gnocchi
- Have a good swig of Chablis (that's for you, not the gnocchi)
- Add remaining butter to pan
- When almost melted, add the sage leaves
- Cook, stirring a bit, until butter is just starting to brown ("nut brown", as Maggie Beer calls it) and the sage leaves have turned a little darker
- Remove from heat, add the gnocchi and lemon zest, toss to combine
- Season to taste with salt, pepper and cheese
- Serve and enjoy with more Chablis
- If you're feeling generous, share