One mountain, one terroir, one domaine, one history …
This is the subtle blend used to create the Elevae rosé.
It is at Château Gassier, at the foothills of the Sainte-Victoire mountain, that the Grenache, Syrah and Rolle grapes are cultivated using organic methods before being carefully selected for the blend. It is in the heart of Cézanne’s Provence, over 24 months, that this cuvée is carefully and lovingly aged. It is thanks to its time spent in demi-muid barrels that this wine has been blessed with the potential to evolve gracefully for many years to come.
Elevae is the result of the passionate work carried out at Château Gassier, in the domaine’s finest parcels and exclusively in the very best vintages.
Just 1500 bottles have been produced of this wine, a wine that has earned its place at the world’s finest tables to bring us the ultimate pleasure for the senses.
The Croix de Provence is situated at 946 metres above sea level, at the highest point of the Saint-Victoire mountain range. The 946 rosé is made using precise vinification methods and a subtle, delicate blend. The Syrah and Rolle grapes are cultivated using a parcel selection approach resulting in a harmonious combination of exotic and floral notes. The Grenache will add a sensation of fullness and roundness to the blend although this masterpiece is still a work in progress. The 946 rosé is made from a careful blend of several base wines which have been vinified separately. A proportion of the grapes are harvested, vinified and aged according to traditional provencal methods involving strict temperature control and using cold temperatures in order to preserve the wine’s aromas and freshness. The remaining proportion of the wine is vinified and aged for several months in Austrian oak demi-muid barrels.
The 946 makes the ideal partner for an a matured Txogitxu Galicia prime rib of beef in pink Himalayan salt or even a tartare of pollock and yuzu.
The 946 is also available in white. Made from a blend of Rolle and Ugni Blanc, this wine benefits from very specific methods of vinification. The harvests are carried out at night, followed by manual sorting of the grapes. After a short period of skin contact, the musts are settled at cold temperatures (less than 8°C) before being separated from their deposits (the dense part of the juices). This wine, which is produced in very small quantities, is fermented and aged in Austrian ‘Stockinger’ demi-muid barrels. With its yellow hue and emerald green reflections, the 946 white offers notes of exotic fruits and white and yellow stone fruits. It works well with southern inspired dishes thanks to its remarkable freshness and finesse.
The 946 white makes the perfect partner for a grilled fillet of Saint-Pierre or even a lobster with mushrooms and black truffle.
Le Pas du Moine
From the bright provencal sunshine and the breeze of the mistral winds to the sound of the cicada, so many sensations and sights are to be enjoyed on a walk through the Sainte-Victoire. The Pas du Moine, which makes reference to a pathway formerly used by the monks, offers a glimpse into the beauty of these landscapes. The Pas du Moine is made from a blend of Syrah, Grenache, Cinsault and Rolle. This Côtes de Provence from the Sainte-Victoire is vinified using direct pressing and fermentation at low temperatures in order to preserve the aromas in the fruit. The Pas du Moine discloses a lychee pink colour and aromas of passion fruit and pomelo. It offers excellent length on the palate with lingering notes of exotic fruits and small red fruits.
The Pas du Moine makes the ideal choice for seared tuna, sushi or even a chicken tikka masala.