The Story Behind Wines of Provence with Chateau Roubine

[Music] Another night, another vineyard, another wine, another wine maker, and soon another hotel. So, I've learned something, a lot of things, but one of the most interesting things that I did not know is the history of Provence and Rosé. Can you share it with us? Yeah, sure. So in the past uh province used to be normally uh they as everyone used to make red wine because it was a tendency to make red wine but because of um it was really hard to reach the level of ripeness uh we used to make me with the melo grapes and varieties uh they cannot find a way to enter the market not for the reds but for the roses. So they created they created a way to make ros style. Even this one known by the templier as here or the Romans um they created this traditional rosé style pron style. So with the use of kronach especially kronach sanso shiraz varieties um because of climate change. Yeah because of climate change it got hotter. Yeah. Now the one of the most difficult point is this is in the past it was hard to make even red wines because we chilize them so we put sugar in them. Uh now it's almost the opposite. We have really really hot weather. Uh warm night as well which is something quite unusual. Um so it make the grapes ripe way faster than you used to be. uh even during all the year around the vegetation like the the growth of the of the vines are going super fast and super early as well. It's why now we had the tendency is to get touched by the frost and have massive damage. In the past you have the frost you have the frost the the vines then grew up now already as we already have five six leaves frost arrive almost the the the grapes and the production the harvest of the yield and the yield of the year is destroyed. Wow. So what are how do you keep your alcohol only at uh what is it 12%. So the way now is to be able to pick the grapes and play with the different varieties to be able to blend them by the juice and even with the block and and the yield to be able to create the perfect match as a juice and then as um the vine the wine sorry to be able to create and I think uh 12 12.5 degree in the market couple of years ago the rosé was more about 13.5 13 darker color now you see the tendencies to decrease Yeah, people like low alcohol and they can drink more. They can drink more which is super nice for us. Uh uh and I think by this process you and by this level of of 12.5 12% of alcohol you reach different aroma. Uh because when we know and we all study this um you have some really you keep the freshness of of the fruits and the fruitness of the of the berries. When you are between 12.5 after that you get some a bit darker fresh darker fruits uh more oxidized and more cooked fruit as well. So you see I didn't even know why I like this lower alcohol wines. And now it's just a way to play with the varieties. In the past we used to say we pick these grapes and then we blend them like that and we make the wine and it reach 1.5 it's okay. Now it's to play with the varieties and your focus on it too not to go over 12. No. Yeah. My goal is beautiful. Thank you so much. It was so nice meeting you chat rubin. We were here a big part of the night and now we're going to see sunrise and he has to go back to work and I have to go back to work. What do you say? Where are we? Where are we? I keep on losing track already. How do you feel? We're here in the south of France, actually. How was your experience? It's amazing to see how every little grape, every detail. You see, people think that you just plant the battle and it just grows up and it just happens that way. No, it takes time till it gets into the battle. How much time? See, I'm learning already. I don't know. You tell me. We had this amazing experience. We got here very early sort of in the middle of the night 5:00 in the morning and we picked woke up and we picked uh with the machine the grapes and we learned so much about Chateau Rubin and the area over here of Provence where they're known for making the best roses and when they pick it and how they pick it. So, it should come out perfectly fresh and the color should look attractive. And now we drink. It's 7:00 a.m. But I'll tell you something. I've been drinking Chateau Rubin since I can remember. And it's the first time that I'm here and it's going to change completely. Right. I always notice when you see the people and the product and the process and the you connect with this right over here, the as they call it, it's very refreshing. What experience do you have now versus you drink it almost every chabas? It's the last licks of the summer, number one. Mhm. And it's just it's it's different to drink for sure that when you drink it here, it's different to watch the process to watch it come along and every detail. Now they're cutting now the you know they're harvesting the grapes right now. And this is this is this is somebody will say last year, the year before. Very nice. Stay here.