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1. About Us

Drop down menu: Our Vineyards

Rimauresq takes its name from the ‘’Real Mauresque’’ which is the river which flows through the vineyards. The Domaine itself is located at the foot of Notre Dame Des Anges and the Massif des Maures mountain range. At the heart of the Provence wine region, twenty minutes from Toulon, Rimauresq consists of 57 hectares of vines.
Its exceptional‘terroir’, recognised through its Cru Classé status, results in wines of elegance, complexity, purity and long term cellaring potential.The terroir is of crystalline rock with sand and gravelly soil. It frequently benefits from the combination of the individual terroirs in the same area of the vineyard. It is this diversity that allows Rimauresq to excel in all three colours red, white and rosé.

On these harsh soils, aided by a North-West orientation, the vines produce small quantities of very highly concentrated grapes. The micro climate at Rimauresq is unique within the Appellation. The vineyards are located at an altitude of between 140 to 190 metres and are lucky enough to get the benefit not only of the cooling Mistral winds but also the shade of the mountains above. It is this shade which gives a longer ripening period in the crucial weeks prior to harvest.

Nine noble grape varieties are found at Rimauresq ; Syrah, Grenache, Cabernet Sauvignon and Carignan for the reds, Rolle (Vermentino) and Ugni Blanc for the whites and Cinsault, Mourvedre and Tibouren for the rosés. At Rimauresq we keep only the best fruit from the vineyards. This dedicated approach, combined with a modern gravity fed winery, allows Pierre Duffort and his team to focus on producing the very best Provencehas to offer.

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Drop down menu: Our History

Some notable dates in the history of Rimauresq:

• 1882 :The vineyard is devastated by phylloxera and is re-planted by Augustin Isnard.
• 1885 : Rimauresq is awarded a silver medal at Toulon for the quality of its wines and the re-planting carried out in 1882.
• 1941 :Rimauresq and some other notables domaines found the ‘Syndicat des Côtes de Provence’ before being awarded Appellation d’OrigineContrôlée status.
• 1955 :A select few of the very best Provence domaines were awarded Cru Classé status, of which Rimauresq was one.
• 1988 :The Wemyss family, from Scotland, acquires Rimauresq from the Isnard family.

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Drop down menu:Notre équipe

Pierre Duffort, Senior Winemaker/Director

Pierre has many years of winemaking experience within Appellation Côtes de Provence. Before heading up Rimauresq he was in charge of his family domaine, La Moutete at nearby Cuers. Since joining Rimauresq the domaine has won industry wide recognition for excellence, not least being awarded three stars in three consecutive years by Guide Hachette. No mean achievement !

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Other key members of the team include:

Monsieur Morin, Assistant winemaker 

Monsieur Giovinazzo, Viticulturalist

Monsieur Taberner : Commercial Director

Monsieur Bertin, Oenologue

2. The wines/Nos vins

Drop down menu:The Reds

Cru Classé, A.O.C Côtes de Provence Contrôlée

All honour to the reds ! At Rimauresq the elegance, the length and the smoothness dominate the wines. To capture all the subtility of the reds it is better to decant the wines into a carafe prior to drinking. The temperature to serve the wines at should be not more than 17-18 degrees. It is always better to drink a wine slightly to chilled than too hot ! The wines should ideally accompany food, preferably based around red meat based dishes. Roast game is the perfect match.

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Drop down menu : The Whites

Cru Classé, A.O.C Côtes de Provence Contrôlée

The White at Rimauresq has a seductive character. Aromatic complex and round, with good length, it will go equally well with either shellfish or just a simple piece of grilled fish. Be prepared for the Rimauresq whites to suprise you ! The wines have floral and mineral characters which benefit from being opened a minimum of half an hour before serving at a temperature of 12 degrees. It should be drunk within two years of release.

3. 3. 3. The Know How

Drop down menu: Viticulture

The average age of the vines is 40 years with some Syrah and Cabernet Sauvignon being in excess of 70 years old. The most recent plantings were carried out in the 1990s. There are between 3,600 and 4500 vines planted per hectare, with a space between the rows of between 2.1 to 2.5 metres. The vines themselves are either 'en gobelet' or on a trellised double cordon. Each vine is pruned to four spurs with two buds on each spur. Increasingly the emphasis has been on organic viticulture that has resulted in a steep reduction in the amount of herbicide and pesticide used, resulting in a greater emphasis on 'working the soil'.

(RIM 011)Drop down menu: Vinification

Red Wines

All bunches were de-stemmed, except in the case of those which were fermented through carbonic maceration. The winemaking techniques used aimed at achieving an optimal extraction of flavours and tannins (total or partial carbonic maceration, cold pre-ferment maceration). The reds fermented at a controlled temperature in a sealed tank, being racked and pumped every day to submerge the cap, allowing the extraction of the polyphenols and aromas. After the fermentation stage the wines macerated with daily plunging/rack and pumping in order to achieve optimal extraction. A section of the reds were then aged in oak barrels (600L demi-muits, French oak, average toast) during 10 to 14 months. A light filtering took place prior to bottling.

Red Rimauresq 2001

Cabernet Sauvignon 59%
Syrah 14%
Carignan 20%
Mourvedre 7%

Red 'R' Rimauresq 2001

(15000 bottles and 500 magnums)
'Vieilles vignes' Syrah 50%
'Vieilles Vignes' Cabernet Sauvignon 50%

The harvest commenced on the 13th and ended on the 28th of September. All the 'vieilles Vignes' were hand picked (and grapes selected) for the Red 'R' Rimauresq

Rosé and White Wines

The fruit was harvested during the early morning to benefit from the low night temperatures. The bunches were then crushed and de-stemmed and underwent cold maceration on their skins for several hours. The grapes were then pressed and the free run juice separated. Subsequently, it underwent a period of cold stabilization prior to fermentation at a low temperature during two to three weeks. After fermentation the wines were left on their lees with regular 'batonnage', improving the aromas. The wines did not undergo malolactic fermentation so as to preserve their acidity. Finally, the wines were filtered prior to bottling. Neither wines were matured in oak.

Rosé

Grape Varieties: Cinsault (50%), Tibouren (30%), Mouvedre (15%) & Grenache (5%)
Tasting notes: An aromatic and light blend with good acidity.
Cellaring: Up to three years.

White

Tasting Notes:A crisp wine, balancing alcohol with acidity.
Grape Varieties: Rolle (Vermentino) 90% & Ugni Blanc 10%
Vinification: The harvest began on the 4th September and lasted for six weeks. A combination of mechanical and manual harvesting was carried out. The grapes were left to macerate on their skins for several hours prior to fermentation at a low temperature. The wine was left on its lees for three weeks with regular 'batonnage'. It then underwent a period of cold stabilization prior to filtering.
Cellaring:Up to three years

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4. Visit Us

Come, taste and discover our exceptional wines!

The cellar door is open from Monday to Saturday from 0900hrs to 1200hrs and from 1400hrs to 1700hrs during winter and from 0900hrs to 1200hrs and from 1500hrs to 1830hrs from June 1stuntil 15thSeptember. We are closed on Sundays and Bank Holidays.

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5. News

Drop Down menu:Press Reviews

THE REDS

■ (…) Domaine de Rimauresq; the terroir signals reds which have charm, depth and elegance.

(Elle à Table – Juillet/Août 2004)

■ R Red 2001 *** (Outstanding wine) (…) The Syrah and Cabernet Sauvignon in equal measure has given birth to a wine of a deep ruby colour whose nose is rich and intense, mixed with liquorice, spices and fruit. Strong and harmonious the mouthfeel reveals a depth of oakand a finish of great length, resulting from a good vinification and ageing. A wine that should be cellared for at least two years from release prior to drinking. It should be decanted and drunk with a dish of red meat, or game or a fillet.

(Guide Hachette 2004)

■ R Red 2001 (…) the R Cuvée is the masterpiece of this domaine. Deep and fine, it develops a beautiful fruity character and a personality which confirms this

(Les Meilleurs Vins de Mediterranée R.V.F no 173)

REDS AND ROSÉS

■ (…)Cabernet Sauvignon is the principal variety for the reds, for the Rosés the Tibouren variety is responsible for their elegance. The effort and work in the vineyard can be clearly seen. It is for this reason that the Rimauresq wines are among the best in France

(Wein + Markt Compact – Avril 2004)

■(…)This fine 36-ha Scottish-owned property is notable for making some of the best examples of rosé in the Côtes de Provence. They are fine and pure with subtle, elegant red berry fruit and like all the wines here have a persistent mineral character which lends a tight, firm structure. This is particularly notable in the reds.

The Cuvée R. Rosé is produced from older plantings of Cinsault, Grenache and Mourvèdre, which gives it extra depth and that piercing mineral and red berry fruit intensity. Both the reds are firmly structured with a herb spice character, the Cuvée R. being fuller and deeper but with a background touch of austerity in its youth. Give it five years or so to soften.

( Wine behind the label 2005 edition )

ESTATE WHITE 2004

■Floral nose, with cut grass, and an elegant freshness. An expressive mouthfeel, very fruity. A Success.

( La Revue de Vin de France, June 2005 )

■Consisting of 90% Rolle (Vermentino) and the balance of Ugni Blanc, it is clearly from minerally soils. The wine has citrus fruit aromas as well as notes of passion fruit, banana and mango.

( Weinwelt - 5/2005 Aug./Sept .)

ESTATE ROSÉ 2004

■Note 87/100

Pale rosécolour, almost salmon like. Floral notes on the nose, with hints of red fruits. Tendermouth feel. A well made rosé for aperitif, starters or equally with fish.

( Commentaires Gilbert & Gaillard 2005 )

*** Quite austere, with some citrus and apple. Full bodied; good structure and length. A food wine.

( Decanter magazine, août 2005 )

ROSER. 2004

■ Note 15/20

An elegant rose (citrus fruits) and a strong minerality; very judicious and harmonious.

( Weinwirtschaft – 11/2005 – Mai 2005 )

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Drop down menu: Events

Trade Events:

Foreign Trade Shows: Prowein 2006 (Düsseldorf , Germany) –26th-28th March 2006

Vinexpo Asia (Hong Kong)- 23rd to 25thMay 2006 (stand AB16)

London Wine Trade Fair (London, UK) 16th-18thMay 2006

Domestic Trade Shows Vinisud 2006 – Montpellierdu 20 au 22 février 2006

Other Trade Tastings: Zürich : 23 mai 2005 (Suisse)

Den Haag : 18 avril 2005 (Hollande)

New York: 9 mai 2005

‘’Open Doors during Vendange’’ Every Monday, Tueday and Wednesday during harvest (13th September-12thOctober) trade and public customers are welcome for winery tours at Rimauresq. To secure your invitation please email Rimauresq@wanadoo.fr

Other events

Art exhibitions in the barrel room at Rimauresq

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Drop down menu: Newsletter

To be kept in touch with latest developments and news at Rimauresq, including special release wines, please subscribe to our newsletter by entering your email address below:

Same as WVM section in order to subscribe to newsletter

6. Sales

You can either fill out the order online and email it to us, or print it out and fax it to us. We will organise delivery of your order after receiving payment.

Payments methods accepted :

Credit Card (by telephone) Eurocard, Mastercard, Visa

By French cheque In euros

By bank transfer

Drop down menu: Useful web sites

• Crus Classé web site
• Côtes de Provence web site
• Independent Wine shops site (F.N.C.I)
• Guide Gantié– Point of gastronomic reference for the region PACA

7. Contact

Domaine de Rimauresq 

Route Notre Dame des Anges 

83790 Pignans

France

Telephone: +33 4 94 48 80 45

Fax: +33 4 94 33 22 31

Email: rimauresq@wanadoo.fr

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