In the late 1980s, two famed Burgundian producers—Jacques Seysses, founder of Domaine Dujac, and Aubert de Villaine, co-owner of Domaine de la Romanée-Conti— along with their good friend, Michel Macaux, sought out property in the south of France. They believed it was possible to make excellent wines in the Var, which was generally known for its quaffable rosés and easy-drinking white wines.  In 1989, the three discovered Domaine du Logis-de-Nans, an existing but neglected estate with origins tracing back to the Etruscan times (the 8^th through the 3^rd and 2^nd centuries BCE). The 113-acre property showed similarities to the great terroirs of Burgundy and the top coteaux of St. Emilion; the vineyards are situated on hills versus the typical flat ground and feature southern exposure and soils rich with a clay-limestone mix that hold little organic matter (bad for agriculture, but great for viticulture). Its location between two mountain ranges on a hillside 1400-1450 feet above sea level combined with its cool microclimate leads to an unusually long growing season. The trio renamed the estate “Domaine de Triennes” after the triennia, a Roman festival held every three years in honor of Bacchus – the god of wine and agriculture. Wines from this estate are recognized for their freshness, balance, and vibrancy.

At the outset, the co-owners invested heavily in their vineyards starting with an ambitious replanting program. The aim was to recreate a healthy vineyard, with vines and rootstocks adapted to the local growing conditions. To lower yields and raise quality, Domaine de Triennes radically prunes the vines, reducing canes by 50% in length. Triennes employs sustainable farming methods to preserve the character and integrity of the land – for instance, they grow a cover crop every second row to help control vigor, limit erosion and help to assimilate organic material. In 2008, Triennes began its organic conversion with Ecocert which led to certification in 2014.

Grapes for this wine are harvested at night under cool conditions. Triennes presses the grapes after just a few hours of skin contact and subsequently ferments the juice at low temperature until attaining the desired level of residual sugar/dryness.

TASTING NOTES

Delicate aromas of strawberry, cherry, white flowers, and light savory herbs. On the palate the aromas translate into flavors with the addition of raspberry, rhubarb, and watermelon rind. It is medium-bodied; succulent and refreshing.

FOOD PAIRING

Enjoy with light salads, light seafood-based pasta and rice dishes, raw or gently cooked shellfish, grilled fish and goat cheese. This rosé will also compliment Provençal-style foods rich in flavors like olives, garlic and oily fish like anchovies or grilled sardines.