Château Saint-Maur : Saint M 2024

Characteristics and Tasting Advice for the Saint M Rosé 2024 from Château Saint-Maur

Tasting

Color
Salmon-pink, pale, bright and clear, which immediately captivates with its visual elegance.

Nose
The nose is expressive and fruity, revealing delicate notes of apricot, red fruits and citrus that intertwine harmoniously.

Palate
On the palate, this rosé is indulgent and generous, with flavors of peach and stone fruits. The whole offers an elegant and refreshing experience, perfectly balanced.

Food and Wine Pairings

This rosé de Provence pairs perfectly with Mediterranean dishes such as a herb- and Parmesan-stuffed veal roulade or lemongrass chicken. For fish, it ideally accompanies salmon tartare or spaghetti alle vongole. For vegetables, opt for petits farcis or a Thai vegetable wok. It also pairs with fresh goat cheese and a strawberry tart to finish on a sweet note.

Service and Cellaring

The Saint M Rosé 2024 is best enjoyed served at 6°C, the ideal temperature to reveal all its freshness and fruity aromas.

The Vivacity and Richness of a Rosé Wine from the Côtes de Provence

The Estate

Founded at the end of the 19th century, the Château Saint-Maur is a prestigious wine estate located in Cogolin, in the Var region of Provence. This Cru Classé of the Côtes de Provence, owned by Roger Zannier since 2011—who has also owned the Quinta do Pessegueiro in the Douro for over 25 years—takes its name from an ancient monastery of which a chapel still remains on the estate. Nestled in the Massif des Maures, in the heart of the Gulf of Saint-Tropez, this vineyard benefits from an exceptional Mediterranean terroir. The only estate in Cogolin to hold the Cru Classé distinction, Château Saint-Maur combines historical heritage and viticultural excellence, embodying the refinement of the great wines of Provence.

The Vineyard

The Saint M Rosé comes from the vineyards of the Côtes de Provence, planted on clay-limestone soils rich in schist and quartz that give the wine its characteristic minerality.

Winemaking and Ageing

The grapes undergo a cold maceration at low temperature, followed by ageing in stainless steel tanks.

Blend

Cinsault (35%), Grenache (25%), Syrah (20%), Cabernet Sauvignon (10%) and Mourvèdre (10%).