Château d'Aussières Rosé

The vintage

Winter and early spring brought more rainfall than the two previous vintages. Budbreak went smoothly despite relatively dry conditions and, as early as May, temperatures rose above seasonal averages. Several heatwaves occurred in June, July and August. The intense heat and strong winds made the summer of 2025 particularly scorching, and several wildfires swept through the Corbières massif. Vine growth stopped early, but the grape load remained significant. The thunderstorm of July 14 temporarily revived vine growth, yet the tramontane kept blowing, increasing the vines’ water demand. By the end of August, the weather turned humid and heavy, though the grapes remained healthy. Chardonnay harvests began in mid-August, while those for rosé wines started in September. Syrah was harvested during the first half of September, followed by the other red grape varieties.

Location

The estate is nestled in the rugged hills just behind the Mediterranean coastline of Narbonne, in the South of France.

Terroir

Specific plots have been selected for this wine, conducted with an organic farming approach. During the entire vegetative season, the vines have been tended with the idea to produce a rosé that would render the complexity and finesse of its terroir.
The blend consists mainly of grenache noir, combined with Syrah. Thanks to the cooler situation of Aussières, our Grenache mature slowly, developing a wide palette of delicate fruity aromas. It contributes greatly to the elegance of the wine and confers its silky mouthfeel. Syrah adds a zest of freshness to the blend and contributes to the balance between generosity and tension.

Winemaking

The wine making process presents as little intervention as possible in order to express the intrinsic quality of the grapes. When arriving at the cellar grapes are immediately cooled down to preserve their aromatic freshness and left to macerate for a couple of hours inside the press to extract the finest aromatic component from the skins. The grapes are then delicately pressed with a strict selection. Only the finest batches were kept for this premium rosé and overall, 50% of the initial volume had to be discarded. The must is then kept for 10 to 15 days at a temperature between 3 to 5°C, we call it stabulation à froid, prior to fermentation. 20% of the wines are fermented in new oak barrels to add complexity to the wine whilst the rest is fermented in stainless steel tanks. Once fermentation is completed the wine is kept for four months on its lees with regular bâtonnage before being assembled and bottled.

Tasting

Bright robe with a pale peach hue.
The nose is elegant, with tangy fruit aromas such as redcurrant and grapefruit, intertwined with delicate pastry notes.
The palate extends the richness and indulgence already perceived on the nose. It then reveals a beautiful structure that harmoniously envelops the palate. The finish lingers with a pleasant freshness and subtle saline notes.

Alcohol content

Grapes

Grenache noir : 80 %
Syrah : 20 %

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