Whispering Angel Rosé

Pork, Shellfish, Poultry

Also enchanted by the Provence his father speaks of with emotion Sacha Alexis Lichine convinced by the potential of these sun-drenched soils become the owner with the Angostura group of Chateau d'Esclans in 2006. Since then he hasn't ceased to combine his talent and know-how to this magical terroir and has given a new dimension to Provence Rose making a unique assemblage of refinement and pleasure. A new chapter has begun in the world of Rose. Patrick Leon has unparalleled experience in making among the great wines of the world. Leon served as a Managing Director for Baron Phillipe de Rothschild overseeing technical departments including the company's vineyards and winemaking facilities for Chateau Mouton Rothschild d'armailhac Clerc Milon le Petit Mouton Aile d'Argent Opus One in California Almaviva in Chile Domaine de Lambert & Barn' Arques in the Languedoc Mouton Cadet in Bordeaux as well as other wines in the Baron Phillipe de Rothschild portfolio including Escudo Rojo in Chile. Patrick's wide breadth of experience and knowledge has established the foundation to becoming a consulting oenologist and working with Sacha Lichine in this capacity. Towards that end Patrick has been instrumental in overseeing the wine making for Chateau d’Esclans. Patrick Leon's guidance and his enduring counsel have made an immeasurable difference to making all the Lichine wines as great as they are. Chateau d'Esclans is located on an exceptional site on elevated land near the Gorges de Pennafort. The surrounding land around Chateau d'Esclans is known as La Vallee des Esclans (the valley of the clans).

Château d’Esclans’ Harvest takes place each September from sunrise to noon to avoid the heat of the day. During the Harvest, grapes, at their ripest, are selected, picked and carefully placed in small (10 kilo) crates this size of which is chosen in order to avoid too many grapes at the top crushing grapes at the bottom of the crates. Caves d’Esclans Whispering Angel and some of Rock Angel’s voluminous quantity of grapes are mechanically harvested at night time to avoid heat of the day as well.

Once the grapes arrive to the cellars, they are sorted manually and then go through optical eye sorting. All grapes which go into vinification are perfectly de-stemmed and resemble each of the correct physical characteristics dictated by the wine maker including shape, size, color and general condition. This is verified by an optical eye camera which is programmed to detect whether grapes correspond to the established criteria. Grapes which do not are rejected. The grapes are then sent through a soft crush mechanism which punctures them in order for the juice inside to flow followed by their entering a heat exchange system which reduces their temperature from what can be as high as 29 degrees c down to 7-8 degrees c. Temperature reduction ensures that freshness and vivacity are locked in which is key to ensure consistent temperature control making the grapes ready for closed circuit (nitrogen) pressing ensues which produces 3 grades of what is primarily free run juice. Nitrogen pressing ensures no oxidation is taking place during the pressing process known as an accumulation of details that is carefully planned and monitored.