Why you'll love this wine?
The top wine in the Château d’Esclans portfolio, Garrus is the realisation of a clearly delivered ambition to create the World’s best Rosé wine.
Most would agree that they’ve done just that!
But let’s get beyond the fact that this is also the most expensive Rosé in the World and look at the bigger picture.
Since he purchased Château d’Esclans back in 2006 Sacha Lichine (son of Alexis Lichine who owned Grand Cru Classé Château Prieuré Lichine in Margaux) has almost single handedly put Provence Rosé on the map (Ok… Brad and Angie may have had a hand in this too) but Sacha’s aims were cleary stated from the start.
The world took notice and Rosé has never looked back.
Old vines and oak hint at the serious approach taken to create this and by all accounts it has been crafted in the image of a fine burgundy wine.
Applauded by every great name who gave themselves to a wine review, ‘Garrus’ is without doubt the greatest french Rosé ever made.
“Greatest Rosé ever”
98/100 James Suckling
“I sense that Garrus will, one day, be mentioned in the same breath as wines like La Tâche, Latour, Vieilles Vignes Françaises and Le Montrachet”
20/20 Matthew Jukes
“Best rosé in the world? I’m impressed!”
Jancis Robinson (Master of Wine)
What are wine lovers like you saying...
“This is what happens when the winemaker takes a very serious approach to making a rose. Nose has the fruit but the complexity of the aging on wood, and on the palate so balanced and fresh, not at all overbearing. A paragon for what a rose should be and the price to go with it.”
“Absolute knock out. Venturing into these price ranges can be tricky and of course ferociously expensive. But sell 5 bottles of 25 wine to try this. Pawn your granny. Whatever it takes. A surreal experience.”
Who made this lovely wine and how...?
Chateau d’Esclans is located on an exceptional site, on elevated land near the Gorges de Pennafort, twenty five kilometers northwest of the ancient Roman city of Frejus on the Mediterranean coast. The first traces of the Château’s site date back to the times of the Gauls during which its location served as a lookout point to spot intruders coming by boat into the Gulf of Frejus. The chateau’s cellar structure or foundation (known today as the oldest in the region) housed an original Chateau that was given by the Comte de Provence to Gérard De Villeneuve, in 1201. The current chateau, inspired by Tuscan Villa design, was built during the mid 19th century.
Château d’Esclans lies in the center of the Department of the Var, where the majority of Provence AOC rosé is produced. The land was occupied as long as 2500 years ago when it was probably used as a lookout point for intruders sailing into the Gulf of Frejus. The original château—of which now only the cellar remains—dates back to before the 12th century. In 1201, Gérard De Villeneuve, part of a wealthy family from Marseille, took ownership of the château and the majority of the surface area of the Vallée d’Esclans that would eventually be sold off in lots. Two brothers, Sauver Louis Ranque and Francois Alexandre Ranque, were the next to own the château, known then as Terre d’Esclans.
In 1875, they sold the property to Joseph Toussaint Caussemille, who manufactured wooden matches near Marseilles. In 1955, the Perraud family owned the property until 1994. At that time, it was purchased by a Swedish pension fund that produced a small amount of wine and the remaining grapes were sold to neighboring winemakers. Sacha Lichine aquired Château d’Esclans in 2006. Today there are 183 acres (74 ha) of vineyards. The total proprety has 659 acres (267 ha).
The primary grape grown on the property is Grenache followed by Vermentino. Other grapes include Cinsault, Merlot, Mourvèdre, Syrah, and Tibouren. The château is known for its old Grenache vines which produce grapes that offer greater concentration of flavor than do the younger vines. As the elevation to where the lots are situated increases, so do the age of the vines. At the highest elevated lot vines are as old as 90 years.
Grapes are selected from the vineyards best old vines consisting primarily of Grenache, Vermentino and Syrah.
Harvesting between sunrise to noon.
The grapes which are used to make Garrus are sorted optically. Destemming and slight crushing at 7-8c to avoid oxidation.
90% free run juice, 10% first slight pressing. No maceration. Alcoholic fermetation in new and second year demi-muids. 10 months burgundian style ‘Batônnage’ is twice weekly. Individual barrel temperature controlled.