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Baur au Lac Vins
Adlikerstrasse 272
8105 Regensdorf, CH
+41 44 777 05 05,
In Stock
Parker 88 Points
Le Caprice de Clémentine rosé

Le Caprice de Clémentine rosé

AOC Côtes de Provence, Château Les Valentines, 2020

750 ml
Selection Baur au Lac Vins30
In stock
Article nr. 29002720


Let yourself be enchanted by the most beautiful and romantic Mediterranean lifestyle. An elegant, inspiring rosé perfect for a summe r's day, made from the traditional grape varieties of Provence. It smells delicately of Mediterranean herbs, citrus fruits, berries and peach. On the palate, it presents itself balanced, fresh, juicy. Aromas of nectarine, cherry, tangerine and fine herbal spice. Delicacy, elegance and salty minerality encourage another glass.


Origin: Frankreich / Provence / Côtes du Provence
Grape variety: Grenache, Cinsault
Ripening potential: 1 to 3 years
Serving temperature: 8 to 10 °C
Food pairing suggestion: Apéro riche, Grilled fish, Mild semi-hard cheese, Vegetable cous-cous, Salad with vegetables, pulses, pasta
Vinification: fermentation in steel tank, pressed carefully and immediately, fermentation at low temperatures
Maturation: in steel tank
Bottling: filtration
Volume: 13.0 %
Note: Contains sulphites


France – Philosophy in a bottle

According to French philosophy, wine should be an expression of the soil and climate. They use the word “terroir” to describe this. Terroir makes every wine different, and many especially good. French wine is regarded worldwide as an expression of cultural perfection. The French believe that humans are responsible for the quality of the berries, the vine variety for their character, and nature for the quantity. This philosophy can be expressed succinctly as: “the truth is the vineyard, not the man.”


Château Les Valentines

Not far from the picturesque towns of Nice and Saint-Tropez, the owners of Château Les Valentines, Gilles and Pascale Pons, produce wines that reflect the summery lightness and intense sensuality of the beautiful Provence countryside.

Ever since the two owners turned their backs on the IT industry in Paris in 1997, they have dedicated their hearts and souls to the wines of Château Les Valentines. The estate is more than a century old and was recently extended by a modern building. The château and one of its wines are named after the two children Valentin and Clémentine. The former owners were so-called grape growers who sold their grapes to the local cooperative for further processing.

Located above the vast bay by La Londe-les-Maures, in the AOC Côtes de Provence, 35 hectares are planted with Ecocert-certified organic Cinsault, Grenache, Syrah, Mourvèdre, Carignan, Cabernet Sauvignon, Tibouren, Rolle, Clairette and Ugni Blanc. These are old vines at an average age of 30 years. They produce rosé cuvées such as the elegant and mineral Château Les Valentines and Le Caprice de Clémentine, its fruity and delicate little brother. The Pons family vinify a total of 75% of their grapes into rosé wines, 20% into red wine and 5% into white wine.

Grape varieties


Grenache seldom comes alone

Spaniards and Sardinians make the Grenache contentious: both claim it originated from their country. In fact, it had already appeared in both places by the 16th century. But a large number of mutations in Spain indicates that it has deeper roots on the Iberian Peninsula. The Grenache is meaty and spicy, with a wonderful, fruity sweetness and rich aromas of blackberry, cassis, plums and pepper. Under the name Garnacha, it contributes fullness to the Rioja. In Sardinia it is called Cannonau, where it yields strong, expressive wines. But its stronghold is in France. Grenache is the star in Châteauneuf-du-Pape and streams into many other assemblages from the south. Its preferred partners are Syrah and Mourvèdre. This blend is also very popular abroad. In Australia, these wines are simply called "GSM".


Sun in a glass

The southern French Cinsault, also written Cinsaut, is a curiosity among the grape varieties. It belongs to the so-called “dyer grapes”. These are red grapes in which the pigments sit not only in the skins but also in the flesh. That means, when the Cinsault is pressed, pink juice results, rather than the white you see from other grapes. Previously, the Cinsault was used to spice up lighter-coloured Burgundy. But now it has become emancipated. With a soft, fruity style, seductive raspberry and strawberry aromas and good aging potential, it mixes with the most renowned growths from the southern Rhône, around the Châteauneuf-du-Pape. Solo, it yields wonderfully aromatic rosés.

Parker 88 Points

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