This producer hails from the AOC of Terrasses du Larzac in the Languedoc region of France. Just southwest of Provence, Domaine du Pas de L'Escalette’s vineyards are planted on stone walled terraces, locally known as “clapas,” at an elevation of 1,150 feet in limestone and clay soils, right at the foot of the Larzac plateau. Temperatures here are moderate, keeping the natural acidity of the grapes intact and allowing for slow ripening during the growing season. Today's wine is as fresh and invigorating as the mountainous air of this rugged winegrowing region. It is in this fairytale locale that Domaine du Pas de L'Escalette has been crafting wine from traditional varietals for a little over a decade.

 

At the helm of Domaine du Pas de L’Escalette, Julien Zernott and Delphine Rousseau purchased the estate in 2003. Prior to founding the domaine, Julien worked as a consulting oenologist for Domaine Pellé in Menetou-Salon in the Loire Valley. Their parcels consist of organically farmed vineyards planted mostly to Carignan and Grenache, with small amounts of Syrah and Cinsault. The average age of their vines on the estate is 45 years, although some are as old as 80 years old! The 2013 Ze rozé is, as Julien and Delphine put it, “a relaxing wine.” It is the kind of wine you can bring on a sunny, afternoon picnic, or open up to pair with a favorite light and refreshing dish. The wine is fermented with only native yeast and does not undergo malolactic fermentation. Aged in stainless steel, this pink lady delivers fresh fruit and a distinct terroir that is sheer pleasure in a glass.

 

The 2015 “Ze rozé” displays a light salmon pink core with highly reflective light ruby hues on the rim. The aromas are piercingly fresh with notes of white peach, wild strawberry, orange peel, freshly crushed pomegranate, orange blossoms, wet rose petals and crushed stones. The palate is dense and rich with flavors of wet rose, lemon, and nectarine with a very fine minerality that drives the seemingly never-ending finish. This wine should drink well over the next few years and is best consumed at about 45 to 50 degrees in Burgundy stems. While this refreshing rosé pairs well with numerous styles of cuisine, it shines when paired with fresh seafood. This classic Provençal-Style Salmon with Shaved Fennel is incredible with a rosé of this style.