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In 1997, Lord Bamford, owner of JCB, and Lady Bamford, founder of Daylesford Organic, purchased the estate and carried over their shared care and passion for the land and environment with this new project. Although the estate’s estimated establishment occurred around the 14th century, the viticultural history in Provence dates even farther back to the Phoenician era. The centuries-old château is world-renowned for producing elegant, yet structured Rosé (70% of production) along with red and white wines from old-vine, Certified Organic fruit.
Provence’s warm days and cool nights, close proximity to the water, and cooling Mistral winds make it an ideal wine-growing region. Its uniquely diverse soils of varying clay, sand, quartz, and mica schist add to the production of Léoube’s star varieties – Grenache, Cinsault, Syrah, Mourvèdre and Cabernet Sauvignon.
Léoube’s winemaker, Romain Ott of the famed Domaine Ott family is a firm believer in environmentally-friendly viticulture and winemaking practices. In the vineyard, Ott uses a “back-to-basics philosophy” with traditional growing methods and choosing only natural, non-toxic methods. The deep-rooted vines maintain very low yields and picking is only done by hand according to the lunar cycles.
Tasting Notes: Rosé wine. One of the top Cru estates in Provence, the homeland of salmon colored rose which is the signature of summer. Distinctly pale and with the most delicate of pear aromas, this dry rose wine is assured and effortless, remarkable for its texture and sensation in the mouth. Made from lower yields, it is delicately scented, cool and yet underlaid with slightly more exotic aromas that betray its Provençal origins – herbs, fennel, a touch of aniseed. It is finely textured (Thanks to the Cabernet Sauvignon), persistent and warming, without being overtly alcoholic. Above all, there is a freshness, a hint of white pepper, which balances the fruit on the palate, ensuring a dry, mouthwatering finish.
The 2019 Cotes de Provence Rose Secret de Leoube is a blend of Grenache, Cinsault and Cabernet Sauvignon. The Cabernet brings a lifted, herbal quality to the nose, adding that atop hints of crushed stone, dried spices, red berries and citrus. It's medium-bodied and silky in texture, then finishes with more of those dried spices and herbs. Complex and elegant, it's one of the top rosés I tasted this year. ~92 Wine Advocate
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