Domaine de Triennes Vin de Pays du Var Rose

Two of Burgundy's greatest names – Jacques Seysses, founder of Domaine Dujac, and Aubert de Villaine, co-owner of Domaine de la Romanee-Conti – own this stunning, 113 acre property in Provence, which is recognized as one of the top wine estates in Southern France. Unlike most of the vineyards in the area which are planted on valley floors, Triennes sits on a south-facing slope at about 1,400-1,450 feet above sea level. The soils are rich in limestone and low in organic matter. The relatively cool microclimate helps maintain freshness, vibrancy and balance in the wines. The estate is named after the triennia – festivities in the honor of Bacchus that took place every three years in Roman times. Convinced that they could produce benchmark wines in Provence, two winemakers, Jacques Seysses (Domaine Dujac) and Aubert de Villaine bought 115 acres south of Aix en Provence, on a south facing hillside. They wanted to set the benchmark of quality in a region that had not reached its full potential. That is what Triennes is about: ground breaking quality from a value region. The soils and exposure were particularly inspiring to them; the clay and limestone were reminiscent of some of the world's greatest vineyard sites. With the high elevation (380 meters), the nights are cool and the growing season is long. This brings length and complexity to the wines. Today Triennes' vineyards are farmed in reasoned viticulture, and are being transformed to organic viticulture over the next several years. 

Small proportions of Syrah, Grenache and Mourvedre were blended with Cinsault to provide color and tannin to this light pink Rose. The wine presents fresh, appealing notes of red fruits and candy, followed by a round and harmonious finish.

Cheese: Mozzarella, Sharp Cheddar, Dry Jack Cheese, Blue Cheese Red Meat: Curried Beef, Hamburgers, Ham, Barbeque Pulled-Pork or Ribs, Curried Pork, Pork w/Fruit Sauce, Curried Lamb Pasta & Grains: Pasta with Creamy Mushroom Sauces, Pasta with Truffles Poultry & Eggs: Roast Chicken with Herbs, Roast Turkey, Duck Confit, Game Birds Vegetables: Avocado, Lentil Salad, Roasted Sweet Peppers, Root Vegetables, Salad, Caesar Salad, Nicoise Salad Pasta & Grains: (Grilled) Tofu Fish or Shellfish:  Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Grilled Salmon, Tuna Nicoise Salad Sauces: Oil-based Sauce Herbs & Spices: Anise, Fennel Seed, Tarragon, Ginger