Château Pas du Cerf – Côtes de Provence La Londe “Audace Rosé” 2023

33.00

“Audace” 2023 is an elegant gastronomic rosé from the prestigious Côtes de Provence La Londe appellation. Made from equal parts Mourvèdre and Grenache, it combines exotic fruit, floral notes and delicate oak influence. Structured yet fresh, it is a refined and expressive rosé with real depth.

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Description

“Audace” 2023 is a sophisticated and characterful rosé from Château Pas du Cerf, produced in the renowned Côtes de Provence La Londe appellation. Located close to the Mediterranean coast, this terroir is known for producing some of Provence’s most refined rosés, marked by finesse, minerality and elegance.

This cuvée is a blend of 50% Mourvèdre and 50% Grenache, combining structure, aromatic complexity and freshness. The grapes are harvested at night at low temperatures to preserve their aromatic purity, followed by a 12-hour cold skin maceration and gentle direct pressing with careful selection of the finest juice. After static settling, fermentation takes place slowly at low temperature over around 20 days. The wine is then aged in stainless steel tanks before spending two months in oak barrels, adding subtle texture and complexity without masking its freshness.

In the glass, “Audace” shows a pale rosé colour with delicate golden-salmon reflections. The nose is expressive and layered, revealing aromas of gooseberry, pineapple and mango, lifted by floral hints of violet and subtle pastry-like notes, with a fine mineral backbone bringing freshness and precision.

On the palate, the wine is generous, smooth and highly refined. The aromatic complexity carries through seamlessly, combining exotic fruit, gentle spice and a creamy texture balanced by a vibrant freshness. The result is a rosé with personality, roundness and elegance, offering both immediacy and depth.

“Audace” is a true gastronomic rosé, ideal with refined Mediterranean cuisine such as sea urchin brouillade, bouillabaisse, roasted octopus with herbs, veal chops with a tropical-spiced salsa, or even delicate fish dishes like sole with foie gras. Best served between 8 and 10°C, it can also evolve over 2 years, gaining additional nuance and complexity.