Producer
Marcel Ott, an Alsatian by birth, settled in Provence in the late 19th Century and founded the famous estate that bears his family name. The (in)famous bottle was created by René Ott in 1930 and, today, the estates are run by cousins Christian and Jean-François Ott although ownership passed to Louis Roederer in 2004. More, perhaps, than any other brand the pale delicate pink of Domaine Ott has come to define Provence rosé.
Carl Fredrik Svenstedt is the Architect behind the striking Domaines Ott Winery.
Region
The picturesque southern French region of Provence is another one of those wine destinations that prompts daydreams of lying around the pool, sipping pale savoury rose wines while staring out over the azure waters of the mediterranean. The land is well suited to growing grapes; limestone. mica-rich schists, the influence of ironstone, beautiful weather and the Mistral keeping disease pressure down; it’s got a lot of things going for it. It’s a region famous for its light, dry rosé, white wines produced from Vermentino, Ugni Blanc, Rolle, Semillon and Clairette, red blends of Cabernet and Syrah and wonderfully complex single-variety and blended wines from Carignan, Grenache, Cinsault and Mourvedre. Provence consists of three appellations; the catch-all Côtes de Provence, the Coteaux d'Aix-en-Provence in the west and the higher elevations and limestone soils of Coteaux Varois et Provence. Local Knowledge: The Mourvedre-based wines of Bandol are one of the regions highlights. Look towards producers such as Domaine Tempier, Chateau du Pibarnon and Domaine du Gros ‘Noré.
Specifications
-
Cellaring
2-5 Years -
Vintage
2018 -
Alcohol Content
13% -
Closure
Cork -
Bottle Size
750ml
Critic Reviews (1)
Gary Walsh
Pitch perfect Provence rosé with classic flavour, pale and subdued, fine balanced acidity, a light powdery texture, long gently perfumed finish. So graceful. Drinkability off the charts here, so a bonus point for that.
Pitch perfect Provence rosé with classic flavour, pale and subdued, fine balanced acidity, a light powdery texture, long gently perfumed finish. So graceful. Drinkability off the charts here, so a bonus point for that.
Showing 1-1 of 1 review
Food Pairings & Recipe
Food Pairing
• Bouillabaisse
Bouillabaisse
with Simon Johnson
INCREDIENTS
3 tbsp Simon Johnson everyday olive oil 1 Brown Onion, thinly sliced ½ Fennel bulb, thinly sliced, reserve green fronds for garnish 2 Garlic cloves, sliced 1 tbsp La Chinata Smoked Sweet Paprika pinch Gohar Saffron Tips, steeped in a few tbsp of water 3 Tomatoes, chopped & diced Salt & Pepper, to taste 1 cup Simon Johnson Verjus 1 litre Fish Stock 2 Bay Leaves 1 kg Tiger Prawns, or similar, green prawns, scampi etc 6 Firm fish fillets, Flathead, Cod, Monkfish, or Ling are all excellent options 500 g Clams, we used Cloudy Bay 500 g Cockles or Mussels To Serve 2-3 sprigs Fresh Tarragon leaves 3 Fresh lemons, cut into wedges Crusty bread Simon Johnson Aioli
METHOD
Heat the Simon Johnson everyday olive oil in a large pot, over a moderate heat
Sauté the onion & fennel in the olive oil, add the sliced garlic cloves and cook until fragrant
Stir in La Chinata smoked sweet paprika, add the Gohar saffron threads & water
Add the chopped tomatoes and cook until they soften slightly
Season well with salt & pepper and add the Simon Johnson Verjus, along with the fish stock & bay leaves
Simmer broth over a gentle heat for 10 mins
Gently poach the prawns, add clams & cockles to the north and poach the fish fillets too
Fish fillets will be opaque and clams will open once cooked through
To Serve
Add the chopped tarragon to the broth & stir through
Ladle the seafood into serving bowls and top with the broth
Garnish with fennel fronds & serve with lemon wedges on the side
Serve crusty bread with a smear of aioli and a sprinkle of p
Expand recipe
Food Pairing
• Bouillabaisse
Bouillabaisse with Simon Johnson
INCREDIENTS
3 tbsp Simon Johnson everyday olive oil 1 Brown Onion, thinly sliced ½ Fennel bulb, thinly sliced, reserve green fronds for garnish 2 Garlic cloves, sliced 1 tbsp La Chinata Smoked Sweet Paprika pinch Gohar Saffron Tips, steeped in a few tbsp of water 3 Tomatoes, chopped & diced Salt & Pepper, to taste 1 cup Simon Johnson Verjus 1 litre Fish Stock 2 Bay Leaves 1 kg Tiger Prawns, or similar, green prawns, scampi etc 6 Firm fish fillets, Flathead, Cod, Monkfish, or Ling are all excellent options 500 g Clams, we used Cloudy Bay 500 g Cockles or Mussels To Serve 2-3 sprigs Fresh Tarragon leaves 3 Fresh lemons, cut into wedges Crusty bread Simon Johnson Aioli
METHOD
Heat the Simon Johnson everyday olive oil in a large pot, over a moderate heat
Sauté the onion & fennel in the olive oil, add the sliced garlic cloves and cook until fragrant
Stir in La Chinata smoked sweet paprika, add the Gohar saffron threads & water
Add the chopped tomatoes and cook until they soften slightly
Season well with salt & pepper and add the Simon Johnson Verjus, along with the fish stock & bay leaves
Simmer broth over a gentle heat for 10 mins
Gently poach the prawns, add clams & cockles to the north and poach the fish fillets too
Fish fillets will be opaque and clams will open once cooked through
To Serve
Add the chopped tarragon to the broth & stir through
Ladle the seafood into serving bowls and top with the broth
Garnish with fennel fronds & serve with lemon wedges on the side
Serve crusty bread with a smear of aioli and a sprinkle of p
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Returns
- Regular price
- $210.00