In the glass
Aroma: wild strawberry, rose hip, blood orange, garrigue
Palate: red currant, white pepper, pink grapefruit, almond paste
Old-foudre-aged rose from estate Grenache, Mourvedre and Cinsault. Deeper-coloured and more structured than typical Provence rose, with savoury complexity and ageing potential.
What it pairs with
-
Pissaladiere
Onion-and-anchovy tart finds a peer in the wine's blood orange and almond-paste register. -
Grilled tuna with tapenade
The rose's pink-grapefruit lift cuts through the olive paste, and Mourvedre tannin frames the dense tuna fat. -
Provencal roast chicken with garlic
Wild strawberry and garrigue notes work with the herb-and-garlic crust on slow-roast bird. -
Aged Banon cheese
Chestnut-leaf wrapped goat cheese picks up the wine's almond and rose hip register.
History
Chateau Simone's Palette Rose is one of the few French roses traditionally aged in old foudres for nearly a year before bottling. The technique gives it both deeper colour and a structural integrity that lets it age for over a decade.
- 1830 — Rougier family begins continuous estate bottling
- 1948 — Palette AOC formally recognised
Facts
- Producer
- Chateau Simone
- Grapes
- Grenache, Mourvedre, Cinsault, Syrah
- Classification
- Palette AOC
- Oak
- Pressed and fermented in tank, then aged for 8 to 12 months in old oak foudres
- ABV
- 13.5%
- Price
- EUR 50 to 70 at retail
- Drinking window
- 2-12 from vintage
- First vintage
- 1830
Frequently asked about Chateau Simone Palette Rose
What does Chateau Simone Palette Rose taste like?
Wild strawberry, rose hip, blood orange and garrigue on the nose; red currant, white pepper, pink grapefruit and almond paste on the palate. Medium-bodied with medium acidity and a long, savoury finish.
When should I drink Chateau Simone Palette Rose?
Drink between 2 and 12 years from vintage. The foudre ageing means this is unusually ageable rose; bottles benefit from 30 minutes of decanting even at 6 to 7 years.
What food pairs with Chateau Simone Palette Rose?
Pissaladiere is the canonical pairing; the onion-and-anchovy tart finds a peer in the wine's blood orange and almond-paste register. Grilled tuna with tapenade and Banon cheese are equally strong matches.