Château Henri Bonnaud Palette 'Vieilles Vignes' Rosé, 2023

Château Henri Bonnaud Palette 'Vieilles Vignes' Rosé, 2023

Regular price $52.00

Stéphane’s 2023 Rosé was awarded France's Guide Hachette des Vins “Coup de Coeur” this year. This cuvée was bottled exclusively for our US allocation from a selection of his oldest vines of Mourvédre, Grenache, Cinsault, and Syrah in the "Calcaire de Langesse" terroir — pure limestone directly eroded down from Sainte-Victoire’s mountain massif. The grapes are hand-picked, sorted, and de-stemmed before being aged in French demi-muids and foudres for eight months. A very special wine that is ready to serve or appropriate for particularly long cellar aging. Pair with fresh radishes, French butter, and crusty bread...or roast duck!

  • Dry
  • Full Bodied
  • Medium Acid
  • Fruit Forward

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  • West Hartford

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PAIRS well WITH

  • Shellfish
  • Fish
  • Grilled Vegetables

Details

From our Importer: From old vineyards overlapping those of legendary Château Simone, Stéphane Spitzglous began making wine in his garage in 2010, went bio in 2013, and this past decade has quietly transformed his estate into one of the darlings of the Provençal wine scene.

The smallest and oldest AOC in Provence, Palette was created in 1948 and is a few minutes drive East of Aix-En-Provence. Covered in pine forests between 500 and 750 feet above sea level, this unique microclimate is surrounded by three rocky massifs –the Barres de Langesse, the Grand Cabri, and the Montagne du Cengle - and unlike anything else in Provence it allows for fine thoroughbred wines with serious finesse.

The Spitzglous family has tended vines in Le Tholonet for four generations, and previously sold off most of the fruit but today Stéphane farms 14 of the 42 hectares that make up AOC Palette. With a background in physics and chemistry, Stéphane felt called back to the quiet farming life and has grassed over his land with barley and vetches to generate protective nitrogen. Since his humble garage beginnings, he has expanded the cellar and briefly experimented with clay amphorae, but today uses a mix of larger foudres, French oak demi-muids, along with some smaller barriques for the longer-aged reds.

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