Very pale copper color; strawberry, raspberry, plum on faint nose; strawberry, raspberry, plum, tart cherry, watermelon, citrus on the palate.
Dry; light, dainty delight. Provence rosés are famed for being ethereal and delicately refined. That certainly is this effort. There is lively acidity and some white pepper notes on the finish. Clean and refreshing. Blend of 60% cinsault, 30% grenache, 8% syrah, 2% rolle. The percentages of the blend vary from vintage to vintage. 12.5% ABV
Grapes were de-stemmed and delicately pressed. Vanishing time on the skins. Fermented and aged in stainless steel. No oak influence. Refreshing, sophisticated, non-threatening. People who believe they do not enjoy wine easily could sip this and not experience the vapors. Even more likely, they may enjoy their vino experience. Give it a shot.
The winery asserts: “This extraordinary variety of soils is the key factor in the wine’s identity. Domaine de CALA draws its excellence in the great diversity of soils, giving it a unique identity. The vineyards offer a soft and supple soil, full of life. The vines benefit from deep soils devoid of pebbles, allowing a full expression. The vineyard was made of massale selection to guarantee an exceptional quality. The multitude of parcels allows both exposure of the vineyards on hillsides and an exhibition of vines on a plateau. The different slopes and the exposure windswept by the mistral allow cooler harvests offering a more complex polyphenolic maturity.”
Chef Joachim Splichal is the Domaine de Cala proprietor. He spent 30 years as an acclaimed chef before returning to his roots in Provence to open Domaine de Cala. Splichal’s culinary career began in Provence, then moved to California where it grew from one restaurant to 70 establishments from East Coast to the West Coast. After signing his twin sons as partners and signing up famous winery consultant Stéphane Derenoncourt to make red wine, he next recruited rosé expert Bruno Tringali and Provence native François Rigord to produce this wine from Splichal’s 60 acres of vines.
Those who enjoy drinking wine will find this liltingly delightful—more a frivolous fling than a meaningful relationship, but frivolous flings have a place in the life of a wine drinker. We can’t be serious all the time. And after you and your entourage finish this bottle with finger food, move on to the pugnacious big reds and emphatic red meats.
Domaine de Cala Rosé, Coteaux Varois, Provence 2021 is a subtle play on rosé. Restrained red fruits flirt with your palate rather than assault it. Pleasant mouthfeel and acidity are hallmarks of this demure effort. Pair with fish and shellfish; shrimp; pork; vegetarian fare; baked white chicken, not fried chicken; appetizers and snacks; charcuterie board with mild, young cheese, fresh fruits. Cheese—fresh young goat cheese is classic as is creamy goat cheese; baby swiss, young cheddar, colby, gouda. $19-21