In Provence, one is more likely to find fleshy rosés made by one of the locals rather than a creamy yet crisp, aromatic rosé made by a Burgundian. Since the Sénéclauze family hired in 2015 the energetic Dijon native and Burgundian-trained Gérald Damidot to run their historic family estate Château Val d'Arenc in Bandol and to vinify some of their Côtes de Provence rosé at Château Lauzade, they have aimed for the stars. Château Lauzade is idyllically situated outside the village of Luc-en-Provence, in the valley north of the Maures hills, among olive groves, garrigues and 40 hectares of vineyards.
Using a light Burgundian touch in the cellar, Gérald mostly de-stems (although not systematically), presses the grapes gently, cold-macerates to preserve their liveliness and avoids malolactic fermentation to preserve natural acidity and minerality. The fresh fruit of the vineyards inspires him to create wines of the structure and minerality that wine lovers appreciate in their Provençal rosés, all with a truly special balance and grace. Vivacious and energetic, the wines are as reflective of the terroir as they are of their creator.