The SOMM Journal

June / July 2015

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82 { THE SOMM JOURNAL } JUNE/JULY 2015 The winery has stayed in the family through the years—Matton himself was born on the estate—and spans 120 hectares between two properties. The primary grape grown across both is Grenache, followed by Cinsault. They also grow the indigenous yet disappearing grape Tibouren by the sea at Minuty. "Tibouren has a very thin skin so it needs air from the sea to keep the skins dry," says Matton, who studied enology at Dijon and worked at Château Margaux before heading home to Provence. Despite its high maintenance, he says Tibouren is an important grape for the rosé in Minuty's Prestige range, bringing the minerality and salinity that is the hallmark of rosés of the Pays Varois. "With rosé, you're looking for something very pleasant, fruity, something light with some acidity; you don't want to feel structure or alcohol," the winemaker says. Each of his three rosés expresses a different kind of typicity, while preserv- ing the essence of the fruit (see tasting notes). Matton produces classic rosés — from juicy and easy-drinking to wines with complexity and depth—yet keeping a focus on lightness and elegance. The grapes are hand harvested at night in late summer to take advantage of cool conditions that help preserve the aromas. They use only free-run juice. Rosé has become an important color in the wine business—yet it still represents a carefree lifestyle, so Matton is careful to preserve that balance between joyful juice and serious wines by keeping the alcohol in check, letting the acidity carry the structure and allowing the fruit and terroir to speak for themselves. Author Sarah Hughes Bray notes the "floral and ripe, fruity aromas" of the Château Minuty Prestige Rosé. Winemaker François Matton enjoy- ing the atmosphere at le Cirque.

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