“Palm”

Château L'Escarelle sits in the Var hinterland of Provence, inland from the coastal glamour of Bandol and Saint-Tropez, where the garrigue-covered hills impose a drier, more austere growing season than the maritime littoral. Limestone and clay soils over rocky subsoil force vine roots deep, concentrating aromatics while naturally limiting yields.

The elevation and diurnal temperature swings preserve acidity that the coast often surrenders to heat.

The "Palm" cuvée is built on Grenache, the dominant variety of the estate, blended with Cinsault and Syrah — the classic Provençal trio. Vinification follows the direct-press method with cold settling (débourbage) before fermentation in stainless steel at low temperature, a deliberate choice to lock in primary fruit and floral character without extracting phenolic weight.

No oak contact, no malolactic fermentation — the wine is bottled early to preserve freshness.

What separates "Palm" from the flood of pale Provence rosés is the estate's inland Var address: the garrigue influence — wild herb, dried lavender, stone — reads as terroir rather than winemaking artifice. Drink young, within two to three years of vintage, when the fruit is most precise.