Chateau Simone Palette Blanc 2011
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Wine Spectator
Distinctive, with hints of singed almond and wet straw out front, followed by melon rind, dried chamomile, bitter orange and toasted shortbread notes. Offers a waxy feel through the finish, presenting a thread of bitter almond.
Other Vintages
2020-
James
Suckling
Chateau Simone encompasses twenty hectares of vineyards that sit on limestone soils at elevations between 500 and 750 feet above sea level on the slopes of Montaiguet. The special microclimate of this appellation is influenced by the encircling pine forests, the mass of Mont Sainte-Victoire, and the Arc River. The vineyards were reconstituted after the invasion of phylloxera and many vines are over a century old. The Rougiers maintain the particular vinification methods developed and cherished over many decades. For those of you who are not familiar with these wines, whether rouge, blanc or rosé, we believe you will find them to be compelling and unique."
-Neal Rosenthal
With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended white wines. In many European regions, strict laws are in place determining the set of varieties that may be used in white wine blends, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a soft and full-bodied white wine blend, like Chardonnay, would do well combined with one that is more fragrant and naturally high in acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
More than just a European vacation hotspot and rosé capital of the world, Provence, in southeastern France, is a coastal appellation producing interesting wines of all colors. The warm, breezy Mediterranean climate is ideal for grape growing and the diverse terrain and soil types allow for a variety of wine styles within the region. Adjacent to the Rhône Valley, Provence shares some characteristics with this northwestern neighbor—namely, the fierce mistral wind and the plentiful wild herbs (such as rosemary, lavender, juniper and thyme) often referred to as garrigue. The largest appellation here is Côtes de Provence, followed by Coteaux d’Aix-en-Provence.
Provence is internationally acclaimed for dry, refreshing, pale-hued rosé wines, which make up the vast majority of the region’s production. These are typically blends, often dominated by Mourvèdre and supplemented by Grenache, Cinsault, Tibouren and other varieties.
A small amount of full-bodied, herbal white wine is made here—particularly from the Cassis appellation, of Clairette and Marsanne. Other white varieties used throughout Provence include Roussane, Sémillon, Vermentino (known locally as Rolle) and Ugni Blanc.
Perhaps the most interesting wines of the region, however, are the red wines of Bandol. Predominantly Mourvèdre, these are powerful, structured, and ageworthy wines with lush berry fruit and savory characteristics of earth and spice.