Domaine Ott 'Chateau Romassan' Bandol Rose 2018
1 or more bottles$75.00
International W94 points
The Wine Advoca94 points
Light (Light)Full (Full)
Low Tannin (Low Tannin)Tannic (Tannic)
Sweet (Sweet)Dry (Dry)
Low Acidity (Low Acidity)High Acidity (High Acidity)
- Red Fruits
- Red Fruits
- Red Meat
Critic Scores & reviews
International Wine Challenge94
"Outstanding depth and complexity on the palate with hints of pear and berries and mounting minerality."
The Wine Advocate94
"A smoky note is cast through the poached apricot, ripe melon and white cherry notes of this broad, fresh Rosé with anise, wet stone and herb elements detailing the creamy finish"
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Wine is being produced throughout France and has been done for over 2,500 years with certain Châteaux dating their history back to Roman times, around 6th Century BC. Ranking second in the world in per-capita consumption and first in total production quantity. More so than the overall quantity of wine is the quantity of truly great wines coming out of France makes the nation the envy of wine-making nations worldwide.
Two concepts pivotal to the higher end French wines, in particular, are the idea of 'terroir' and the Appellation d'Origine Contrôlée (AOC) system. Terroir refers to the way the geography, geology and climate find their way into the glass, telling a story of the origin of the wine. The AOC was set up in 1935 and has the primary goal of protecting the authenticity of the wines and the livelihoods of the producers. Appellation rules strictly define which varieties of grapes and winemaking practices are approved for classification in each of France's several hundred geographically defined appellations, which can cover entire regions, individual villages or in some cases, like in Burgundy even specific vineyards.
Classic wine regions in France include Champagne (home of Champagne), Burgundy (Pinot Noir and Chardonnay), Bordeaux (Cabernet Sauvignon, Merlot, Malbec, Petit Verdot), Alsace (Aromatic varietals), Loire Valley (Chenin Blanc, Crémant) and the Rhône Valley (Syrah, Grenache Mourvedre)
The Bordeaux classification of 1855 is still in use, as is the Sauternes and Barsac Classification of the same year. Wines from certain regions can be bought En Primeur, which is when the wine is sold prior to it being bottled.
The Provence wine region is situated in the south of France, nestled between the Mediterranean Sea and the Alps. The warm Mediterranean climate is perfect for viticulture, with sunny days and cool nights that allow the grapes to ripen slowly and develop complex flavors. The Mistral wind, which blows down from the Alps, provides an important cooling influence, helping to maintain the freshness and acidity of the grapes.
Provence is best known for its pale-pink rosé wines, which are renowned for their refreshing qualities and food-friendly character. These wines are typically made from a blend of Grenache Noir and Cinsault, although other varieties such as Mourvèdre, Syrah, Carignan, and Cabernet Sauvignon are also used. The best expressions of Provence rosé are crisp and dry, with a delicate balance of fresh fruit flavors, herbal notes, and acidity.
In addition to rosé, Provence also produces small amounts of white wine, primarily from the Vermentino grape (known locally as Rolle) and Clairette. These wines tend to be light and crisp, with bright acidity and subtle fruit flavors.
The region has three primary appellations: Côtes de Provence, Coteaux d’Aix-en-Provence, and Coteaux Varois en Provence. Each appellation has its own unique characteristics and terroir, and the wines produced in each are distinct and expressive. Côtes de Provence is the largest appellation and produces the majority of the region's wines. It is known for its dry rosé wines, as well as its red wines, which are typically made from Grenache, Syrah, and Mourvèdre. Coteaux d’Aix-en-Provence is known for its elegant, complex red wines, while Coteaux Varois en Provence is known for its fruity, easy-drinking rosé wines.
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