AUSTRALIA’S HOME OF THE FINEST FRENCH WINES - DIRECT IMPORT ONLY

Domaine Gavoty - Rosé Cuvée Clarendon 2018

Domaine Gavoty - Rosé Cuvée Clarendon 2018

Create a free account view pricing and place orders

Create Account Sign In

The Rosé Cuvée Clarendon is flavourful with hints of raspberries and citrus fruits.

The Cuvée Clarendon is the top cuvée of the Domaine and made with the “saignée” method. Only the must obtained by gravity after maceration (3 to 6 hours) is used and blended with the must coming out from the first gentle press. The name pays tribute to Bernard Gavoty, the Domaine’s founder. The Cuvée Clarendon is a selection from the oldest vines of the Domaine and is made of 20% Grenache, 60% Cinsault and 20% Syrah.

A complex nose of subtle raspberries and citrus fruits will delight you. The palate is powerful, driven and flavourful. It goes very well with poached or grilled fish, mixed salads, seafood, lobster, spicy foods and all the classic flavours of Provence (olive oil, lemon, garlic, tomatoes etc). Drink now.

"The Rosé Cuvée Clarendon is among the best Rosé from Provence. The complexity and delicacy of the wine has reached a very high level."

The Rosé Cuvée Clarendon is made out of 70% Grenache, 30% of Cinsault. The Cuvée is made from a selection of the Domaine’s oldest vines, planted on clay and limestone soils. This Rosé has been made using the Saignée method– the colour comes from the maceration of the red grape varieties for three to six hours, the juice is then pumped out of the tank. In order to keep as much freshness as possible, the wines are bottled throughout the year.

What we say

"The Rosé Cuvée Clarendon is among the best Rosé from Provence. The complexity and delicacy of the wine has reached a very high level."

Technical notes

The Rosé Cuvée Clarendon is made out of 70% Grenache, 30% of Cinsault. The Cuvée is made from a selection of the Domaine’s oldest vines, planted on clay and limestone soils. This Rosé has been made using the Saignée method– the colour comes from the maceration of the red grape varieties for three to six hours, the juice is then pumped out of the tank. In order to keep as much freshness as possible, the wines are bottled throughout the year.