Roseblood Château d’Estoublon, Provence, 75cl (2025) for him then left for six months

then left for six months on its lees before bottling - the step that gives an otherwise lean

weather-hit year that yielded the smallest blend the house has ever produced - around 15% of a typical harvest

and the sea air keeps the fruit fresh through the summer heat

to let the aromatics open

It arrives complete and ready to pour - a gift that's used on the night

Roseblood Château d’Estoublon, Provence, 75cl (2025) for him then left for six monthsChteau d'Estoublon has made wine in the Alpilles since 1489, and Roseblood is its modern ros statement a serpent and rose bottle backed by an ownership group that includes the Prats family of former Cos d'Estournel renown. The ambition is luxury ros in the serious Provence mould, not the soft commercial style that fills most pink bottles. The fruit comes off the calcareous, mountain cooled vineyards of Coteaux Varois en Provence, inland and high