You can’t fake this kind of fun and flavour. This rosé is one of only 18 illustrious Cru Classé estates internationally recognised as Provence’s best rosés. This particular pink is made from cinsault, grenache and syrah - it’s a super pretty wine with delicate wafts of fine perfume, tropical fruits, sage and rocky mineral notes. It’s moderate intensity, more a play on delicacy and finesse than power. It finishes peachy and plummy with a crisp citrus crunch.
If you’re after a real deal pink drink from Provence, then this isn’t a wine to miss. It’s no coincidence that it’s pronounced “clap - YEAH!”.
Fun fact: this classic Provençal bottle shape actually has a few hundred years of historic background, and was coined by the Fabre family almost 70 years ago now. It’s nicknamed the “Mae West” for its shapely curves (and the era it came from, obviously).
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 40% Grenache, 40% Cinsault, 20% Syrah
- Serving Temp.
Chateau La Clapiére
A boutique Cru Classé producer (1 of a mere 18) located within the heart of the Côtes de Provence. Incredible history matched by incredible wines. Chateau La Clapiére are known for making some of the most exquisite rosés in Provence.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Chargrilled harissa fish
- 1 1/2 tablespoons harissa
- 4 x 200g blue-eye fillets, skin removed
- 1 red capsicum, cut into quarters, deseeded
- 2 x 400g cans chickpeas, drained, rinsed
- 1/2 cup flat-leaf parsley leaves
- 4 green onions, thinly sliced
- 1 lemon, juiced
- olive oil cooking spray
- 1/3 cup low-fat natural yoghurt
- Combine harissa and 1/2 cup cold water in a shallow ceramic dish. Add fish fillets and turn to coat. Cover and refrigerate for 30 minutes, if time permits.
- Preheat a barbecue grill on high heat. Place capsicum, skin side down, on grill. Cook for until skin turns black. Transfer capsicum to a plastic bag. Twist top to seal and stand for 5 minutes. Peel and discard skin. Roughly chop capsicum and place in a bowl.
- Add chickpeas, parsley and green onions to capsicum. Drizzle over 2 tablespoons lemon juice. Toss gently.
- Reduce barbecue grill to medium heat. Spray both sides of fish with oil. Cook for 3 minutes each side. Place fish and salad on plates. Top with yoghurt. Season with pepper and serve.