2023 Alexandre Hote Vin de France Rosé

WINEMAKER: Alexandre Hote
REGION: Rhône, FR
VARIETY: Syrah, Grenache, Cinsault
VITICULTURE: Organic/Biodynamic 

Made from organic vines planted in 1989 located on the stony clay-limestone plateau of Vallongue, and Syrah from the sandier soil of Les Sables, the blend is composed of Syrah (55%), Grenache (30%) and Cinsault (15%). The whole bunches are pressed directly and cold settled before fermentation in stainless steel at 16°C using a pied-à-cuvée to kick things off. The wine undergoes malolactic fermentation and was stored in stainless steel before bottling, unfined and unfiltered with zero-sulphur. The only difference between this vintage and last is the élevage, where 100% of this year’s wine went into stainless steel instead of 25% to oak before bottling. Expect fresh pomegranate, cherry, watermelon and strawberry with chalky minerality and earthiness.

If you are unfamiliar with the area, Tavel is a southern Rhone village on the western side of the Rhône river, about 10km from Avignon. The appellation of Tavel is for rosé wine only: ripe, fruity, powerful, and based on Grenache. The wines are deep in colour and considered by many in the know as the very best terroir for rosé in France. Alexandre regards his first calling as that of a viticulteur, over that of a winemaker which isn’t surprising considering his father, Gerard, was and still is, a viticulturalist, working 9 hectares across various terroirs in Tavel and sending his crop to the local co-operative. After 20 twenty years working in the vines alongside his dad, Alexandre was on the lookout for some vineyards of his own. In 2018, Domaine Méjean put their land up for sale, and Alexandre, at age 40, jumped on the opportunity.

Supported by his wife and children who actively participate in the life of the domaine, today Alexandre works 3.5 ha of Tavel and 1.5 ha of Lirac red (both planted in 1989) on clay limestone soils covered with the smooth galet stones of Vallongue. The vineyards are exposed to the powerful but cooling Mistral wind which slows ripening during the growing season and retains acidity in the grapes. 

Alexandre is meticulous in the vineyard, which are certified organic or in conversion, favouring manual work and natural treatments in his effort to produce the highest quality fruit, expressive of its terroir. In the winery, transfers, pressing and bottling are all carried out using machinery that does not require electricity and gravity is used for the movement of wine and must. Alexandre employs aspects of biodynamics in his winemaking such as bottling on a waning moon. With one of his sons now working at Domaine L’Anglore and the potential one day to take on his father’s vineyards, the future here is very exciting.