In the heart of Provencal winemaking territory, 20 minutes east of Toulon, lies Rimauresq vineyards which stretches over 50 hectares of the Maures Massif. Its acid soil, which is rare in Provence, composed of schist, sandstone and quartz sit at a bit of altitude and enjoy cooling influences from the Mistral wind, creating wine with unique personality. Since 1988, the estate has been owned by the Wemyss family, originally from Scotland. They have undertaken great works here over the years, modernising the winery but also restructuring the vineyard. Today Rimauresq is considered one of the most noteworthy vineyards in Provence. Their philosophy seeks to preserve the best of the fruit from the vines; soils are nurtured all year-round and grass is left to grow under all the vines. The estate has been certified organic since 2020. Vinification of the whites and rosés is all about preserving freshness; the fruit is harvested in the morning to capitalise on the impact of the cool night and then undergoes cold maceration in temperature-regulated stainless steel vats. Cold pressing separates free-run juice from the must and it then ferments at a low temperature. Whites and rosés mature on lees with regular stirring to ensure great aromatic intensity and good fat texture. Many varieties are grown at the estate such as Rolle (Vermentino), Ugni Blanc, Syrah, Grenache, Mourvèdre Carignan, Tibouren, Cinsault and Cabernet Sauvignon. The estate has created several ranges – Classique, R, and Quintessence – which all represent an element of Rimauresq’s identity.

Made by a Provence cru classé, Domaine de Rimauresq, this red Côtes-de-Provence is a knowing blend of Mourvèdre (up to 77%), Syrah, Carignan, and Grenache. To craft it, the domain harvests the grapes by hand from their old vines before vinifying them with great care. The wine is matured in new demi-foudres for 18 months.
In the glass this cuvée has a deep shade, almost black. It is complex and generous on the palate. We get notes of gentle spice, candied fruit, dark fruit (blackcurrant, blueberry, black cherry), prunes, and black pepper. It has a dense mouthfeel structured by velvety tannins. We recommend pairing it with flavourful dishes like meat in sauce, roasted duck with figs, or a truffle risotto.