Producer: ‘Chêne Bleu’ means blue oak tree which forms the centerpiece of the label and which stands guard over the vines in real life (a centuries old oak tree that died during a drought and has now been painted with Bordeaux Mixture and sculpted into a beautiful shape. The picture on the label surrounding it is filled with many of the elements that make the wine and the project unique.
Production: Direct press, skin contact 1.5 hours, very cold fermentation for 5 weeks, 75% in stainless-steel tanks, 25% in French oak barrel. Aging: 25% of the wine was aged for 3 months in French oak barrels; mix of new and one-year-old with light toast.
Tasting Notes: Pretty pale pink in color, this blend of different grapes has a fresh and fruity palate with notes of sour cherry, raspberries, peach oranges finishing with that and crisp mineral layer. It has a refreshing acidity well balanced with some mid weight in the palate providing a full rounded feel. This is a perfect pop and pour for a refreshing hot summer day. Aging potential about 3 years.
It is perfect outdoor wine, I had it with watermelon salad, corn, mango salad and assorted grill meats and vegetables.
Viticulture: Organic and biodynamic practices
Region: Southern Rhone
Sub-Region: Vaucluse: Vaucluse is an IGP exclusively reserved for still (mostly blends) red, white and rosé wines in southeastern France. The department lies in the heart of the southern Rhône Valley.
Vaucluse is diverse geographically, ranging from the large alluvial plain on the western side to the high peaks of the Luberon mountains in the eastern part of the area. Mont Ventoux is the most imposing of these, rising some 2000 meters (6200ft) above sea level.
Primary Soil Type: Argilo-limoneux — Clay and limestone, very stony
Climate: The climate is broadly Mediterranean, but the great diversity of topography here means that there is a lot of range within this, particularly in the cooler reaches of the mountains. High sunshine hours are tempered by the presence of the cold, dry Mistral wind from the northwest, slowing ripening in the grapes and contributing to balance of acidity and flavor in the finished wines. This wind also reduces disease pressure in the vineyards.
French Wince Scholar studying material
Court of Master Sommelier studying material
WSET studying material