Château Léoube sits on 560 ha (1384 acres) – 65 ha (160 acres) of vineyards – along the scenic coastline of the Côtes d’Azur in Bormes-les-Mimosas, France. Stretching 4 km (2.5 miles) in length, the estate makes up the largest privately owned property beside the rocky shoreline and white sandy beaches of the Mediterranean Sea.
In 1997, Lord Bamford, owner of JCB, and Lady Bamford, founder of Daylesford Organic, purchased the estate and carried over their shared care and passion for the land and environment with this new project. Although the estate’s estimated establishment occurred around the 14th century, the viticultural history in Provence dates even farther back to the Phoenician era. The centuries old château is world-renowned for producing elegant, yet structured Rosé (70% of production) along with red and white wines from old-vine, Certified Organic fruit.
“Château Léoube has released its answer to Italy’s Super Tuscans – a ‘Super Rose’ wine produced in Lalonde – staking its claim on the premium rosé market.” - Lauren Eads, Drink Business
|APPELLATION(S)||Côtes-de-Provence, Vin de Pays de Méditerranée IGP|
|PROPRIETORS||The Bamford family|
|ANNUAL PRODUCTION||55,000 cs|
(SUSTAINABLE, ORGANIC, BIODYNAMIC)
Provence’s warm days and cool nights, close proximity to the water and cooling Mistral winds make it an ideal wine growing region. Its uniquely diverse soils of varying clay, sand, quartz and mica schist add to the production of Léoube’s star varieties – Grenache, Cinsault, Syrah, Mourvèdre and Cabernet Sauvignon.
Léoube’s winemaker, Romain Ott of the famed Domaine Ott family is a firm believer of environmentally-friendly viticulture and winemaking practices. In the vineyard, Ott uses a “back-to-basics philosophy” with traditional growing methods and choosing only natural, non-toxic methods. The deep-rooted vines maintain very low yields and picking is only done by hand according to the lunar cycles.
The winemaking process begins with a gentle whole-cluster pressing of the hand-picked fruit in order to collect the “free run” juice. Grapes are gently pressed to extract the residual juice already in the press and the role of the stalks help to prevent seeds from falling into the liquid. The wine is gravity fed and fermentation occurs in temperature-controlled tank with no added yeasts followed by complete malolactic fermentation (very rare for rosé wines). The blend then undergoes a long elevage (6 months on the lees) to add complex flavors and textures. Final blending takes place in December or January and bottling in February. Léoube produces an annual production of 660,000 bottles.