The Wine Maker’s Spirit, Bruno Mailliard

 When you know a place well, you know where the wind is coming from, you know about the whims of the sunshine and how long it will last, about the play of shadow and light, the grape varieties and their history.

You enjoy listening as the old people talk about the country and recount the legends which lend the plots of land even more personality.

Above all, you enjoy walking through the vines, listening to the birds and observing the vegetation as it grows.

We enjoy making wine which resembles the land on which it was grown - generous and soaked in sun - whose colourreflects the sweetness of a region which is unique in the world, a wine whose nose gives off the most subtlefragrances of the Mediterranean – in other words, a true Côtes de Provence.

A wine which will offer everyone the pleasure of their own, personal memories of summer sensations, so that they want to bring home with them these gifts fromnature, which the men and women at the Château LaGordonne have patiently and passionately transcribed into their cuvees, taming and amplifying them so that over the years, with each tasting, the indescribable pleasure of a Château La Gordonne Rosé remains intact.


At Château La Gordonne, the grapes are harvested at night, as explains cellar master B. Mailliard

‘Château La Gordonne has harvested all of its grapes at night, using machines, for nearly 20 years. We started harvesting some grapes by hand in 2008. By harvesting under the moonlight, we make the most of the cool night-time temperatures since we are so close to the sea. During the day, the temperature can easily exceed 35°C in the shade of the vine leaves. In August and September, the Mediterranean climate helps the grapes soak up sunlight to stock up on complex fruity, floral, and spicy flavours.

At night, these notes take on a more sophisticated nature. After 11 pm, the temperature drops rapidly, falling below 20°C after midnight. Then, the grapes are cool, and their flavours are naturally protected from oxidation, and we can start harvesting, in the cool night air. We taste the berries to get a sense of the grapes’ full flavour and aroma. 


Provence rosés :
86% of Provence wine production


Pressing is the most vital step in making rosé wines. It consists in extracting the coloured pigments called anthocyanins and the flavours from the grape skins.
The grapes are either pressed, individually or in bunches, or scraped and crushed.

Tasting rosé wines made by direct pressing

These wines are pale in colour, ranging from rose petal to coral. To the nose, they are fruity, floral, and minty, with notes of citrus (pineapple, grapefruit, lemon), fresh almond, and stone fruits and exotic fruits (peach, lychee, mango).  To the palate, they are characterised by vivacity, finesse, and tart fruitiness.


Award-winning wines

La Chapelle Gordonne 2012 Rosé
Predominant varietals: Grenache, Syrah, Cinsault.

The pigeon-breast colour of this pale rosé captivates the eye and testifies to its elegance and finesse. It has fruity notes of raspberry and wild strawberry, as well as slightly
milky notes, like an olfactory caress. The berry notes glide with charm and integrity, supported by a slightly creamy persistence, close to milky caramel.


  • 2013 Mondial du Rosé: Gold medal
  • 2013 Mondial de Bruxelles: Gold medal
  • 2013 Vinalies Internationales: Gold medal





Sparkling Wine


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