Exploring the Chateau Léoube Rosé Wines from Provence

Anthony and Carole Bamford arrived at Léoube in 1997 and began the process of converting the vineyard and olive grove to become organic. Nestling in the coastal fringe in the heart of the protected Cape Bénat, Léoube’s vineyard enjoys a mild mesco-climate; warmed up by the day’s sunshine – with over 3000 hours per year – and cooled by sea breezes at night. 

Its acidic soil- a mix of schist, clay and colluvium – are perfect for storing moisture and ensure that the crops at Léoube get proper, regular water supply – an important factor for the area that registers less annual rainfall than inland. Circling the vines there is a wild vegetation composed of cistus albidus, rosemary, white heather, sage, myrtle and marine lavender which runs into clumps of conifers, making this one of the lushest natural environments on the Côtes d’Azur. 

Notes on Léoube Love

Léoube  Love is made using primarily Grenache and Cinsault grapes. The grapes are harvested and sorted by hand before being transported to the wine storehouse. Under the supervision of Romain Ott the storehouse is organised in such a way that the grapes do not undergo any trituration or alteration before being pressed. As soon as the grapes arrive in the cellar, they are crushed before being pressed delicately. Extraction is slow and delicate to obtain only the best part of the juices. When leaving the wine press, the juices are chilled before starting their first clarification. They are then transferred to a thermo-regulated stainless steel vat where they will ferment, if possible in indigenous yeasts.  Malolactic fermentation will follow. Once fermentation has been completed, the clarification cycle with regular racking starts, to produce wines ready to be bottled the following spring.

Léoube wine has a lovely pale pink colour. It has pleasant smells of peaches and honeysuckle on the nose and there are definite flavours of strawberries and white peaches on the palate, resulting in a fresh and fruity wine that can be drunk as an aperitif as well as being paired with Mediterranean food and seafood.

Notes on Rosé de Léoube 

Rosé de Léoube is made using primarily Grenache and Cinsault grapes with a touch of Syrah and Mourvédre. The grapes are harvested and sorted by hand before being transported to the wine storehouse. Under the supervision of Romain Ott the storehouse is organised in such a way that the grapes do not undergo any trituration or alteration before being pressed. As soon as the grapes arrive in the cellar, they are crushed before being pressed delicately. Extraction is slow and delicate to obtain only the best part of the juices. When leaving the wine press, the juices are chilled before starting their first clarification. They are then transferred to a thermo-regulated stainless steel vat where they will ferment, if possible in indigenous yeasts. Malolactic fermentation will follow. Once fermentation has been completed, the clarification cycle with regular racking starts, to produce wines ready to be bottled the following spring.

Rosé de Léoube has a pale salmon-pink colour.  There is an unmistakable scent of mint, evoking the herbs that grow wild around the vineyards. Even the nearby sea seems to have left its mark in the appetising, light salty finish. There are definite notes of wild strawberries, melon and peach on the palate, producing a wine that is equally suited to be paired with fish, shellfish, grilled vegetables and all the way through to the cheeseboard as being drunk as an aperitif.

Notes on Secret de Léoube

Secret de Léoube is made using primarily Grenache and Cinsault grapes with an extra dose of Cabernet Sauvignon  from the chateau’s oldest vines. The grapes are harvested and sorted by hand before being transported to the wine storehouse. Under the supervision of Romain Ott the storehouse is organised in such a way that the grapes do not undergo any trituration or alteration before being pressed. As soon as the grapes arrive in the cellar, they are crushed before being pressed delicately. Extraction is slow and delicate to obtain only the best part of the juices. When leaving the wine press, the juices are chilled before starting their first clarification. They are then transferred to a thermo-regulated stainless steel vat where they will ferment, if possible in indigenous yeasts. Malolactic fermentation will follow. Once fermentation has been completed, the clarification cycle with regular racking starts, to produce wines ready to be bottled the following spring.

 Secret de Léoube is distinctly pale and with the most delicate of pear aromas. This dry rosé wine is assured and effortless, remarkable for its texture and soft sensation in the mouth. Made from lower yields, it is delicately scented , cool and yet underlaid with slightly more exotic aromas that portray its Provençal origins – herbs, fennel and a touch of aniseed. There is a hint of pepper which balances the red fruit, peaches and melon on the palate, ensuring a dry mouthwatering finish. This is the perfect wine for real food lovers enjoying a three-course meal. It can be drunk as an aperitif as well as accompanying tartare, fish, Mediterranean dishes, grilled meat loin of lamb or veal chop.

Notes on Le Petit Rosé

Le Petit Rosé is made from 60% Grenache and 40% Cinsault grapes. Léoube set out to pioneer the first luxury, sustainably made rosé wine in a can. Cans are one of the best, most simple containers for young and fresh wines, being lightweight, easy to transport and recyclable everywhere. The can are super quick to chill and designed to have no light or air exposure, meaning no wastage. It is made from 100% organic grapes, the first Provence wine can to be Certified Organic.

Le Petit Rosé is a pale, refreshing rosé with lively flavours of white peach and summer berries, finished with a hint of minerality. The single serving rosé can is an ideal aperitif and pairs well with snacks such as almonds, ham and antipasti.