Château d'Esclans

Château d'Esclans is located on an exceptional site, on elevated land near the Gorges de Pennafort, 20 km northwest of the ancient Roman city of Fréjus on the Mediterranean coast. The first traces of the château's site date back to Gaullist time during which its location served as a lookout point to spot intruders coming by boat into the Gulf of Fréjus. The surrounding land around Château d'Esclans is know as La Vallée des Esclans (the valley of the clans). At one point the entire area was part of the Château's property and over time was gradually parceled out. In 2006 Sacha Lichine acquired Château d'Esclans beginning a new and exciting history for this remarkable Châteauy and the 267 hectares surrounding it. Awarded The Wine Enthusiast's European Winery of The Year Award for 2014.

Beautiful light fruit aromas on the nose, coupled with complex notes of liquorice and a hint of angelica. On the palate, delicious red fruit flavours giving way to a suprising spicy finish and flavours of stone fruit and white pepper.

An ideal accompaniment to lightly grilled chicken, dover sole or lobster thermidor

Rock Angel is made from grapes primarily from the Vineyards of Chateau d’Esclans in addition to the most choice Vineyards in the vicinity of the Esclans Valley and nearby in the Cotes de Provence region. Harvesting is conducted in the morning for Estate cultivated grapes and during the night time for sourced grapes. This helps to avoid the heat of the day & to keep the crop fresh. Upon arriving in the Cellars, grapes are sorted for both health and quality through Optical Eye Sorting ensuring that the grapes, ultimately selected, are assessed accurately in terms of overall quality. Next is Soft Crushing followed by Temperature Reduction from approximately 20 degrees down to 7-8 degrees to lock in freshness and vivacity. Closed Circuit Pressing is conducted facilitating Minimal Oxidation producing Free Run Juice which is vinified primarily in 600 Litre Temperature controlled Oak Barrels (Demi Muids) in addition to Stainless Steel, Temperature Controlled, Fermentation Tanks during which Battonage is conducted twice weekly over a six month period prior to bottling.