Mid-August, tension mounts on the estate as the grape samples are tested. Then the go-ahead is given for harvesting. Picking takes almost twenty days, bunch after bunch, vine after vine. The grapes are picked by hand and are carefully and patiently sorted according to the highest quality standards, initially amongst the vines and again before the crushing tank. In more difficult years, the demanding standards set by Domaines Ott* can mean only half the usual quantity is produced, to ensure the wines are always of the same quality.
Picked under the fierce mid-August sun, the grapes are cooled to quickly lower their temperature. The bunches pass between carefully adjusted rollers of the crusher so the grapes can be pressed without being squashed. This process releases all their clear juices and flavours.
The juice is then clarified by removing the sediment. After this, the wine is put into large, light oak barrels. Here it is allowed to rest after the heat of the summer sun and so the secret development process begins. In the half-light of the barrels, a natural alchemy turns the sugar into alcohol.
The lees are stirred occasionally to give the wine a rounder flavour. While it rests over the winter, the wine slowly clarifies. In these cool, dark conditions, it becomes rounder as it settles and starts to reveal its true character. Barrel after barrel, the wine is regularly tasted and rated until February, when the final blend for each wine and vintage is selected. Bottling takes place in spring.
THREE ESTATES:
Château de Selle
Château de Selle was the first estate acquired by Marcel Ott in 1912. It is in Tarandeau, near Draguignan, on soil where only olive, lavender and mulberry trees used to grow. Not far from Thoronet Abbey, close to a former 18th century residence of the Counts of Provence, the soil is gypsum, red clay, dolomite and sandstone mixed with gravel and stone, today producing highly distinguished and elegant wines. Perched on high limestone inland slopes where it is sheltered from winter frosts, the estate enjoys a microclimate of mild winters, early springs and warm and dry summers, always with a great deal of sunshine.
Vines are grown in the same way on terraced vineyards. Production is constant, respectful of the environment and well-balanced. The wines draw their flavours from the arid climate and minerals in the soil, demonstrating exceptional character. The average age of the vines at Château de Selle is nineteen years old. Wines are made from an accomplished blend of several grape varieties with which half of the estate’s 140 hectares are planted: Cabernet Sauvignon lends complexity, elegance and magnificent strength, Grenache provides a full-bodied texture, Cinsault adds a delicate and rounded touch, while Syrah gives its rich colour to the blends.
Clos Mireille
In the 1930s, Marcel Ott fell in love with a very old property, right on the coast by the intense blue of the Mediterranean. Clos Mireille overlooks the sea at La Londe Les Maures, near the Fort of Brégançon. With all the patience of a passionate amateur, Ott replanted and consolidated the vineyards, which were cooled by the sea’s spray, warmed by the dry hillside air, on land reclaimed from mulberry, olive and umbrella pines. Close to the edifice built by Benedictine monks in the 18th century, the vines soon started producing exceptional grapes bursting with flavour and nourished by both sea and sun. At Clos Mireille, the average age of the vines is sixteen years old. The soil is composed of schists. Planted on foothills on the shores of the Mediterranean, the vineyard’s location is unusual. The character of the wines is made even more exceptional in that the clay soil on this ancient rocky outcrop contains no limestone.
Its broad sea-facing orientation gives Clos Mireille wines their inimitable character. The microclimate and sea spray create perfect conditions for producing subtle and distinctive wines.
Château Romassan
Acquired by the Ott family in 1956, it took thirty years of hard work and experience for the old Château Romassan to produce great wines typical of the Bandol AOC appellation. Entirely replanted with noble grape varieties, its small plots were reorganised and levelled to create terraced vineyards. The superb eighteenth-century building overlooking the vineyard was also completely renovated.
This estate is located in the west of the Var département, in the heart of the celebrated Bandol winemaking region. Mourvèdre is the estate’s primary grape variety. Indigenous to the area, it is particularly suited to the arid climate and austere soil. Its calm temperament is revealed in the strength of its harmonies, its robust structure and its staying power both on the palate and in the cellar.
Grenache, Cinsault and Syrah are also grown in smaller quantities. The vines have an average age of 25 years across the 74 hectares of the estate. The vines draw their personality from the vineyard’s unique and distinguished soil. Chalk, sandstone and marl underlain with gravel, this singular land with its sun-drenched and particularly dry microclimate produces sophisticated and very powerful wines.