The Rosé Cuvée Clarendon is flavourful with hints of raspberries and citrus fruits.

The Cuvée Clarendon is the top cuvée of the Domaine and made with the “saignée” method. Only the must obtained by gravity after maceration (3 to 6 hours) is used and blended with the must coming out from the first gentle press. The name pays tribute to Bernard Gavoty, the Domaine’s founder. The Cuvée Clarendon is a selection from the oldest vines of the Domaine and is made of 15% Grenache, 85% Cinsault.

A complex nose of subtle raspberries and citrus fruits will delight you. The palate is powerful, driven and flavourful. It goes very well with poached or grilled fish, mixed salads, seafood, lobster, spicy foods and all the classic flavours of Provence (olive oil, lemon, garlic, tomatoes etc). Drink now.