Château Saint-Maur : Clos de Capelune 2025

Tasting notes and recommendations for Clos de Capelune 2025 from Château Saint-Maur

Tasting

Appearance

Clos de Capelune 2025 displays a pale pink hue of crystalline clarity, bright and radiant.

Nose

The bouquet reveals itself as subtle, refined, and elegant, offering remarkable aromatic complexity. The nose expresses the intensity and liveliness of pink peppercorns, accompanied by citrus fruits such as blood grapefruit. Floral notes of acacia blend harmoniously with aromas of exotic fruits, wild strawberry, and white peach. A distinctive mineral signature completes this refined aromatic profile.

Palate

On the palate, this rosé stands out for its remarkable balance and finesse. The palate reveals crystalline freshness and elegant lightness, supported by a beautiful natural acidity. Flavors of exotic fruits intertwine delicately with subtle nuances, while the complex structure unveils successive layers of aromas. The finish presents a refined mineral dimension with a delicate peppery note that lingers, reflecting the unique expression of this high-altitude terroir.

Food and wine pairings

Clos de Capelune 2025 pairs beautifully with oysters, whose natural salinity it complements with its mineral freshness. It is a perfect match for refined seafood such as scallops, shrimp, lobster, and langoustines. Grilled fish, particularly sea bream, find an ideal partner in this rosé, its citrus notes enhancing the delicate aromas of the fish. This gastronomic wine also elevates roasted white asparagus, grilled artichokes, and composed salads of fine vegetables, as well as contemporary Mediterranean cuisine.

Serving and cellaring

Clos de Capelune 2025 is best enjoyed at a temperature between 8 and 10°C to fully reveal its aromatic complexity and mineral freshness.

A powerful and beautifully refined high-altitude rosé from Provence

The estate

The Château Saint-Maur, a Cru Classé located in Cogolin at the heart of the Gulf of Saint-Tropez, is one of the eighteen Provençal estates classified as Cru Classé since 1955. Acquired in 2011 by French entrepreneur Roger Zannier, the estate has undergone a remarkable transformation with the installation of high-tech winemaking equipment and a quality rise confirmed as early as 2016. Under the technical direction of Patrick Galliano since 2015 and with the oenological expertise of Amélie Rimbaud, the estate spans around one hundred hectares, three-quarters of which are dedicated to vineyards. Renowned worldwide for its rosés from Provence, Château Saint-Maur embodies contemporary winemaking excellence, combining tradition and innovation.

The vineyard

Clos de Capelune is an emblematic thirteen-hectare parcel rising to 449 meters in altitude on the heights of Collobrières, representing the highest point of the Côtes de Provence appellation. This exceptional altitude provides cool nights, allowing for slow and complex fruit ripening, encouraging the development of aromatic nuances and pronounced natural acidity. The soil is characterized by a clay-limestone composition rich in schist and quartz, giving the wine natural salinity and distinctive minerality. Located facing the Gulf of Saint-Tropez and the Chartreuse de la Verne, this exceptional terroir benefits from a unique microclimate protected by the Massif des Maures and cooled by Mediterranean breezes.

The vintage

The 2025 vintage of Clos de Capelune is part of the estate’s ongoing organic conversion program, initiated in 2021 for this parcel. This vintage benefits from organic farming certification, confirming Château Saint-Maur’s environmental commitment to viticultural practices that respect nature and natural balances.

Winemaking and aging

Clos de Capelune 2025 is crafted using highly specialized techniques aimed at preserving the optimal expression of the fruit. The grapes are harvested by hand at night to maintain maximum freshness and minimize premature oxidation. After meticulous sorting, vinification takes place in truncated cone-shaped vats with pump-over and cap-punching operations. This short maceration approach allows for controlled extraction of color and aromas, preserving the aromatic finesse characteristic of this high-altitude cuvée.

Grape varieties

Syrah, Grenache, Rolle, Cinsault.