Château la Seigneurie Les Loups IGP Var Rosé 2021

Château la Seigneurie Les Loups IGP Var Rosé is a vibrant and elegant wine from Provence, France, crafted from a blend of Grenache, Cinsault, and Syrah grapes. This dry, medium-bodied rosé offers enticing aromas of red berries, citrus, and white flowers, with a crisp palate featuring notes of strawberry, grapefruit, and a touch of minerality, balanced by lively acidity and a refreshing finish.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Rosé Wine
Style: Medium-bodied, Dry
Grape Varietal: Grenache, Cinsault, Syrah
Tastes Like: Comparable to a classic Provençal rosé, with red berries, citrus, and mineral notes
Alcohol Percentage: 12.5%
Closure: Cork
Size: 750mL
Appellation: IGP Var
Region: Provence, France
Terroir: Limestone and clay soils
Aging: Stainless steel to preserve freshness
Serving Temperature: 8-10°C – Serve well-chilled

Château la Seigneurie is an esteemed estate in Provence, known for crafting elegant and vibrant rosé wines. Les Loups captures the quintessential charm of the region.

Seafood: Grilled prawns or salmon carpaccio.
Poultry: Herb-roasted chicken or turkey wraps.
Vegetarian: Caprese salad or zucchini fritters.
Meat: Prosciutto and melon or charcuterie boards.

Goat Cheese: Tangy and fresh, enhancing the wine's acidity.
Feta: Salty and crumbly, complementing the wine's fruitiness.
Brie: Creamy and mild, balancing the wine's freshness.
Gruyere: Nutty and firm, pairing beautifully with the wine's structure.

Salade de Fruits de Mer (Seafood Salad)

Ingredients:

• 200g cooked prawns, peeled
• 200g cooked mussels, shelled
• 1 small cucumber, diced
• 200g cherry tomatoes, halved
• 1 small red onion, finely sliced
• 2 tbsp capers
• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• Juice of 1 lemon
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. In a large bowl, combine prawns, mussels, cucumber, cherry tomatoes, red onion, and capers.
2. In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, salt, and pepper to make the dressing.
3. Pour the dressing over the seafood and vegetables, tossing gently to coat evenly.
4. Chill for 15-20 minutes to allow flavours to meld.
5. Serve garnished with fresh parsley.

Tip: Pair with a chilled glass of Château la Seigneurie Les Loups IGP Var Rosé for a light and refreshing Provençal meal.