Thirty kilometers north of Aix-en-Provence lies one of the most magnificent estates we've ever visited: Chateau Revelette. Sixty acres surrounded by a vast, wild forest, Chateau Revelette feels enchanted, calling to mind the "lost estate" from Alain-Fournier's Le Grand Meaulnes. Owner/winemaker Peter Fischer himself describes Revelette as existing "outside of time, in a state of nature."
There's mystery and beauty in Peter's wines, too, and Chateau Revelette's voluptuous Grand Rouge sets the standard for all other Provencal reds. A blend of Syrah and Cabernet Sauvignon, the Grand Rouge combines the juicy plumpness of Syrah with Cabernet's structure and power--it's a wine that highlights Peter's brilliance and his unique background. Born in Germany and trained at U.C. Davis's, Peter developed the ability to grow perfect Cabernet Sauvignon as well as a deep understanding of New World flavors. After earning his degree in enology, Peter moved to Provence, where he apprenticed for a year with one the region's most experienced winemakers and mastered the varieties of Provence and the Rhone.
When Peter struck out on his own, he looked at more than a dozen properties before purchasing Chateau Revelette. Located 1000 feet above sea level, Revelette enjoys a much longer growing season than other Provencal microclimates. This cooler setting, particularly in exceptional vintages, allows both Cabernet Sauvignon and Syrah to reach perfect phenolic ripeness. The superb 2004 growing season resulted in the best vintage since 2001 for Revelette's Grand Rouge--a wine more akin to Left Bank Bordeaux than to the south of France.
The 2004 Chateau Revelette Grand Rouge is deep red/purple in color, with beautiful aromas of ripe red fruit with hints of herbes de Provence. This is an extremely well-structured wine that drinks beautifully in its youth, but will really reward the patient enthusiast. Drink now or age for 10 years.
Suggested Food Pairing:
A recent meal with Peter Fischer had us eating beautiful lamb chops roasted over dried grapevine wood. Add a potato gratin and some traditional ratatouille and you'll have a classic Provencal feast in your own home.