Chateau Simone - Provence Palette Red 2020

Grape

Grenache (45%), Mourvèdre (30%), Cinsault (5%), «secondary» Varieties (20%) including Syrah, Castet, Mmanosquin, Carignan, various Muscatel.

Tasting notes

A wine of great distinction, Château Simone’s 2020 Palette Rouge presents a deep ruby-red hue and an exquisitely complex bouquet. Subtle yet persistent aromas unfold in layers—ranging from ripe red and black fruits to garrigue herbs, tobacco, and spice, all hallmarks of this historic terroir. On the palate, it is robust and structured, with noble, well-integrated tannins and remarkable depth. A wine built for the long haul, its balance and richness promise excellent aging potential, while already offering a glimpse of its refined, aristocratic character.

About the Winery

The history of the chateau illustrates the ongoing relationship between the vineyard and a long line of wine growers on an exceptional terroir.

Located in the commune of Meyreuil and just four kilometers from Aix en Provence, the old bastide of the Grands Carmes d’Aix monks, now the Chateau Simone, has been in the hands of the Rougier family since 1830. Its location on the north-facing slopes of the Montaiguet massif in a natural bowl-shaped formation protected from the winds and crossed by the Arc river give it a special microclimate.

It is influenced by the biodiversity of the nearby forest, the humidity coming from the river with its mass of greenery, its exposure and the fact that the force of the winds is broken.

The soil consists essentially of limestone scree formed in lakes in the Tertiary Era combined with clays, pebbles and gravel. Their homogeneous temperatures and natural humidity make them particularly suitable for storing and aging wines. The silence, the darkness, and the neatly arranged ranks of barrels and casks all contribute to the magical processes taking place in the precious nectar.

The grapes are harvested and sorted manually. They are then transported to the cellar in small 40-kg bins. They are sorted a second time before being crushed. The fermentation processes are classic and traditional, using native yeasts. Every effort is made to preserve the integrity and structure of the crop.