Château d'Esclans? It's known for creating the most expensive rosé in the world, the famous Garrus cuvée. Situated in Var in the South of France, 74 hectares of this extensive 267-hectare estate is used to produce Provence rosés. The main varieties that go into its blends are Grenache, Vermentino, Cinsault, Merlot, and Mourvèdre along with a few others. The vines are up to 90 years old and so they sometimes produce highly concentrated raisins. These luxury rosés are the wish of Sacha Lichine who acquired the estate in 2006. The former owner of Château Prieuré-Lichine located in Margaux creates these rosés with hints of woodiness like he would for some fine white wines, bottles to be conserved and uncorked in a year or two rather than the year following the harvest. And there are currently five rosés in the Rosés de Provence range. The property is by no means young with its history going back many centuries and its cellars dating back to the 12th century.

Since Château d’Esclans is a merchant, the vineyards used to create this lovely cuvée are carefully selected every year in order to ensure the quality that has built its reputation. This cuvée is a blend of Grenache, Cinsault, Syrah, Carignan and Vermentino, from some of Provence’s finest parcels. Harvests are carried out only in the morning and at night. Once picked, the grapes are sorted using an optical machine before being destemmed and lightly pressed, and this at 7 or 8 degrees in order to avoid oxidation. A selection of the best free-run juice and press juice is made to put together the cuvée, meaning that Whispering Angel is the crème de la crème. The juice is not macerated, though it is regularly stirred, following the classic Burgundy style. Both fermentation and maturation are carried out in stainless steel vats at controlled temperatures. On the nose, it gives off subtle notes of citrus and fresh, red fruit. The palate is round with a pleasant acidity. It has a crisp structure and a certain finesse. A striking rosé that will pair with your most gastronomic dishes.