Domaines Ott was founded in 1912 by Alsatian engineer Marcel Ott. Today, the wineries are owned and managed by Champagne Louis Roederer, producing some of the world’s most prestigious wines. These wines are made at three distinctively different estates: Château Romassan (Bandol), Clos Mireille and Château de Selle (both Côtes de Provence).

Clos Mireille is an ancient terrain distinguished for its combination of schists and clays, and by an absence of limestone. The vineyard’s proximity to the sea explains the inimitable character of the wines produced at Clos Mireille. The microclimate and sea spray create the ideal conditions for the production of extremely rare wines. Clos Mireille has 124 acres of planted vineyards. The parcels used in the white wine slope down as far as the sea.

The parcels are leveled into espaliers to enable even tilling and planting. The vines are pruned and trained using the double cordon method. The grapes are all picked by hand and go through a stringent selective grape sorting followed by an extremely delicate pressing in vertical presses. Slow (alcoholic and malolactic) fermentation is followed by aging in oak casks. Bottling is done the following spring and then the wine is stored in the cellars for eight to twelve months.

Elegant, pale golden yellow hue with lime tree leaf colored tints. Fresh, expressive nose with notes of citrus and white blossom. On entry to the palate, the wine reveals a lovely slight tartness which is then followed by a softer aromatic bouquet with hints of lemon and white peach. Clos Mireille’s terroir comes through on the end palate in the form of a delightful salinity. The finish is refreshing with notes of grapefruit zest.

A balmy autumn was followed by an equally mild winter. It was the time for manuring our soils and butting up the vines. After enjoying their rest, the vines stirred into life again with a classic budburst in early spring. On the night of April 8th, some of the vines where hit by frost. But nature surprised us by allowing new buds to emerge and bear fruit. The spring was rainy and the start of the flowering was late. The summer was hot, as it has been for almost 10 years, with heatwaves of varying duration and intensity. Harvest began on August 19th. 

To be enjoyed with seafood such as shellfish, grilled fish and bouillabaisse.