Profile

Structure

Bodyfull
Tanninlow
Acidityhigh
Sweetnessdry
Finishlong
Oakoak aged

Drinking window

Best 3 to 15 years from vintage.

vintage3 yrs15 yrs17 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.

In the glass

Full-bodiedLow tanninHigh acidityDryLong finish

Aroma: yellow peach, lemon zest, almond, vanilla cream

Palate: apricot, blood orange, saline, praline

The Esclans flagship and benchmark for ultra-premium Provencal rose. Grenache from 80-year-old vines, fermented and aged in mostly new 600-litre demi-muids. Dense, structured and built to age.

What it pairs with

  • White truffle pasta Garrus' nutty oak texture and saline finish frame white truffle without overpowering it; the wine has the body to handle butter-bound pasta.More wines for truffles →
  • Roast turbot with brown butter Garrus' almond and praline register matches the nuttiness of brown butter; saline depth handles the fish.More wines for fish →
  • Lobster bisque Rich shellfish soup finds a peer in the wine's body and wax-almond texture.More wines for lobster →
  • Aged Comte with walnut bread Hard cow's-milk cheese and nut-laced bread align with the wine's praline-vanilla palate.More wines for pasta, pizza and risotto →

History

Garrus was launched in 2006 as the flagship of Esclans' rose pyramid, made from 80-year-old Grenache vines on the estate's upper-slope parcels. The cuvee is fermented and aged in mostly new 600-litre demi-muids over 10 to 11 months and helped establish the category of ultra-premium Provencal rose.

  1. 2006First vintage of Garrus released

Facts

Producer
Chateau d'Esclans · visiting guide
Grapes
Grenache, Rolle
Classification
AOC Cotes de Provence
Oak
Fermentation and aging in 600-litre demi-muids (mostly new), with batonnage over 10 to 11 months
ABV
14.0%
Price
EUR 100 to 160 at retail
Drinking window
3-15 from vintage
First vintage
2006
Vegan
Yes (no animal-derived fining)

Frequently asked about Chateau d'Esclans Garrus

What does Garrus taste like?

Yellow peach, lemon zest, almond and vanilla cream on the nose; apricot, blood orange, saline and praline on the palate. Full-bodied with high acidity and a long saline finish.

When should I drink Garrus?

Drink between 3 and 15 years from vintage. The new-oak demi-muid fermentation gives the cuvee genuine long-haul cellaring potential, unusual for any rose; bottles often peak between year 5 and 10.

Is Garrus vegan?

Yes. Garrus is produced without animal-derived fining agents, though the producer does not pursue formal vegan certification.

What food pairs with Garrus?

White truffle pasta is the canonical pairing. Roast turbot with brown butter, lobster bisque and aged Comte with walnut bread are equally strong matches.

What makes Garrus the flagship?

Garrus comes from 80-year-old Grenache vines on Esclans's upper-slope parcels, with 10 to 11 months of barrel ageing in mostly new 600-litre demi-muids. The cuvee was launched in 2006 and helped open the ultra-premium Provencal rose tier.

Tags

dry full body grenache high acid iconic medium term mood contemplative mood elegant occasion celebration occasion cellar occasion special old vines old world pairs with aged cheese pairs with shellfish pairs with truffles pairs with white fish price fine rolle single vineyard still rose vegan

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