Château la Seigneurie AOC Cote de Provence Rosé 2021

Château la Seigneurie AOC Cote de Provence Rosé is a refreshing rosé with aromas of strawberries, grapefruit, and floral hints. It is dry and crisp, perfect for warm days.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Rosé Wine
Style: Light-bodied, Dry
Grape Varietal: Grenache, Cinsault, Syrah
Tastes Like: Comparable to a crisp Sauvignon Blanc, with wild strawberry, watermelon, and lavender notes.
Alcohol Percentage: 12.5%
Closure: Cork
Size: 750mL
Region: Provence, France
Terroir: Sandy and limestone soils
Aging: Stainless steel for freshness
Serving Temperature: 8-10°C

Château la Seigneurie is an esteemed estate in Provence, specialising in crafting elegant rosés that capture the essence of the Mediterranean lifestyle and terroir.

Seafood: Grilled prawns or tuna ceviche.
Poultry: Lemon herb chicken or turkey wraps.
Vegetarian: Caprese salad or grilled vegetable platter.
Meat: Charcuterie or prosciutto and melon.

Goat Cheese: Fresh and tangy, enhancing the wine's crisp finish.
Feta: Salty and creamy, pairing beautifully with the wine's fruit notes.
Ricotta Salata: Mild and savoury, complementing the wine's light body.
Camembert: Soft and earthy, balancing the wine's minerality.

Salade Niçoise (Niçoise Salad)

This vibrant Provençal salad, featuring fresh tuna, crisp vegetables, olives, and anchovies, is a Mediterranean classic. Its fresh, herbaceous, and briny flavours pair beautifully with the delicate fruit, bright acidity, and mineral notes of this Provence Rosé.

• 2 fresh tuna steaks (about 150g each)
• 200g green beans, trimmed
• 500g small new potatoes, halved
• 4 large eggs
• 200g cherry tomatoes, halved
• 1 small red onion, thinly sliced
• 100g Niçoise or Kalamata olives
• 4 anchovy fillets (optional)
• 1 handful fresh basil leaves
• 1 handful fresh parsley, chopped
• 2 tbsp capers (optional)

• 4 tbsp extra virgin olive oil
• 1 tbsp Dijon mustard
• 2 tbsp red wine vinegar
• 1 garlic clove, minced
• Salt and freshly ground black pepper, to taste

1. Prepare the Potatoes: Boil the new potatoes in salted water for 10-12 minutes until tender. Drain and let cool.
2. Blanch the Green Beans: Boil the green beans for 2 minutes, then transfer to ice water to retain their colour.
3. Cook the Eggs: Boil the eggs for 8 minutes, then transfer to cold water. Peel and quarter.
4. Grill the Tuna: Heat a grill pan over high heat. Brush the tuna steaks with olive oil, season with salt and pepper, and sear for 1-2 minutes per side (for medium-rare). Let rest before slicing.
5. Make the Dressing: In a small bowl, whisk together olive oil, Dijon mustard, red wine vinegar, garlic, salt, and black pepper.
6. Assemble the Salad: Arrange the potatoes, green beans, tomatoes, onion, olives, anchovies, and capers on a large platter. Top with sliced tuna and quartered eggs.
7. Dress and Serve: Drizzle with the dressing, garnish with basil and parsley, and serve with a chilled glass of Provence Rosé.

The crisp acidity and delicate red fruit notes of this Provence Rosé enhance the freshness of the salad, while its subtle minerality balances the briny olives, capers, and anchovies, making for a refreshing and classic Mediterranean pairing.