Château Romanin : Romanin 2025

Characteristics and tasting advice for Romanin 2025

Tasting

Appearance
Bright and luminous, this wine reveals a delicate, pale old-style pink hue.

Nose
The bouquet expresses itself with intensity through notes of citrus, notably grapefruit, accompanied by red fruits such as redcurrant and raspberry.

Palate
The attack is supple, followed by a সুন্দর length. The palate reveals generous fruit and remarkable freshness, leading into a mouthwatering finish.

Food and wine pairings

This rosé pairs perfectly with a Provençal tian, grilled shrimp, or a pistachio and mortadella focaccia.

Serving and cellaring

This wine is best enjoyed at a temperature of 12°C (54°F). It can be enjoyed until around 2028.

An elegant and refreshing Provence rosé

The estate

Château Romanin was founded in 1988 by Jean-Pierre Peyraud and Jean-André Charial within the Les Baux-de-Provence appellation. Located in Saint-Rémy-de-Provence on the northern slopes of the Alpilles, and with origins dating back more than two thousand years, the site was successively a spiritual center for the Greeks, the Gauls, and the Christians. The estate spans 250 hectares, including 58 hectares of vineyards. Since March 2024, the property has been owned by American entrepreneurs Carolyn and Stan Sheetz. The estate stands out for its biodynamic practices implemented since its creation and for its famous underground cathedral cellar built in 1992 according to astronomical and magnetic principles. Théo Buravand oversees the technical management as cellar master and oenologist.

The vineyard

The vines are grown on the northern slopes of the Alpilles, benefiting from a protected exposure and the cooling influence of the mistral. The soils consist of sands mixed with limestone scree from the mountains, giving the wines aromatic finesse and mineral freshness. The vineyard is managed using biodynamic practices certified by Demeter and Biodyvin, without the use of synthetic chemicals. Vineyard work follows the lunar and planetary calendar. This wine is produced under the IGP Alpilles designation.

The vintage

The year 2025 is shaping up to be a high-quality vintage in Provence. After a favorable start to the growing cycle, August experienced a significant heatwave. Despite these conditions, the grapes reached remarkable ripeness with excellent health at harvest, which began at the end of August. The musts show high natural acidity, promising fresh and well-balanced wines.

Winemaking and aging

The grapes are harvested by hand in small 7-kilogram crates and then carefully sorted. After a stint in a cold room at 10°C (50°F), the whole bunches are pneumatically pressed. The juice undergoes cold settling at 10°C (50°F) without the addition of enzymes. Alcoholic fermentation takes place between 16 and 20°C (61–68°F) in tanks. Malolactic fermentation is deliberately blocked to preserve freshness. The wine is then aged on fine lees for five to six months with regular bâtonnage. Blending is carried out before Christmas.

Grape varieties

Grenache, cabernet sauvignon, counoise, syrah.