From Aix-en-Provence: Half-day Sidecar Wine Tour
Leave Aix-en-Provence aboard a vintage sidecar and discover the legendary Sainte-Victoire mountain, Cézanne’s muse, along with charming villages and local wine tastings.
Structure
Drinking window
Best 2 to 7 years from vintage.
vintage2 yrs7 yrs9 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 in the header is our own.
In the glass
Aroma: white peach, tangerine peel, almond, white flower
Palate: nectarine, blood orange, saline, wax
Saint Maur's premium single-vineyard rose, partially old-oak fermented for textural depth. Stone fruit and tangerine over saline depth with creamy almond-wax richness.
What it pairs with
-
Lobster with herb butter
Capelune's wax-almond texture matches herb-and-shellfish dishes; body handles butter. -
Pan-fried turbot with hollandaise
Rich white fish with egg-yolk sauce meets the wine's wax-almond depth. -
Roast capon with citrus
Buttery roast bird with bright citrus aligns with the rose's tangerine-saline register. -
Saffron paella
Mediterranean rice dish meets the wine's body and saffron-friendly almond palate.
History
Clos de Capelune was launched as Saint Maur's premium single-vineyard rose in 2010 after Roger Zannier's acquisition. The cuvee draws from a single high-elevation parcel on the estate.
- 2010: First vintage of Clos de Capelune released as the estate's premium rose
Facts
- Producer
- Chateau Saint Maur · visiting guide
- Grapes
- Grenache, Rolle, Cinsault, Tibouren
- Classification
- AOC Cotes de Provence Cru Classe
- Oak
- Partial fermentation in old oak (around 30 percent)
- ABV
- 13.0%
- Price
- EUR 35 to 55 at retail
- Drinking window
- 2-7 from vintage
- First vintage
- 2010
- Vegan
- Yes (no animal-derived fining)
Frequently asked about Chateau Saint Maur Clos de Capelune Rose
What does Clos de Capelune taste like?
White peach, tangerine peel, almond and white flower on the nose; nectarine, blood orange, saline and wax on the palate. Medium-bodied with high acidity and a long saline finish.
When should I drink Clos de Capelune?
Drink between 2 and 7 years from vintage. The partial oak fermentation gives the cuvee real cellaring potential; bottles often peak between year 3 and 5.
Is Clos de Capelune vegan?
Yes. The estate does not use animal-derived fining agents on Capelune.
What food pairs with Clos de Capelune?
Lobster with herb butter is the canonical pairing. Pan-fried turbot with hollandaise, roast capon with citrus and saffron paella are equally strong matches.
How is Capelune different from L'Excellence?
Clos de Capelune is a single-vineyard cuvee partially fermented in old oak, giving it more texture and aging potential than the stainless-steel-only multi-source L'Excellence.
Tags
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