Stephen had been in the corporate world for 15 years and in August 2008 turned down a promotion that would have meant more money but also more stress, longer hours and less time with his young family. For many years we had been dreaming and talking about moving to France to make our own wine, but the moment never seemed quite right to make the big leap.
Soon after, a good redundancy offer seemed the perfect opportunity to turn the dream into reality and after selling our beloved house, we left the leafy suburbs of south-west London in August 2009. Our worldly possessions were packed up on the back of a truck and with barely a word of French between us, we headed south to a small village called Cotignac, in the heart of Provence.
We spent a year getting our bearings, learning to live the provençal way and crisscrossing the country researching and finding the best vineyards to work with. The next step was setting up a small wine business with the principal objective of making a Provence rosé that would be regarded as one of the very best from the region while building a brand that people would grow to love. In order to achieve this aim, we put together a highly experienced winemaking team and we threw our heart and soul into the brand and innovative communications with our customers. Mirabeau is now being sold in more than 50 markets and we’ve won medals and earned acclaim from some of the world’s toughest wine critics, but what really makes us happiest is that our wines are an integral part of people having a great time together.
La Comtesse, a cuvée created to combine the fresh red fruit flavours of the Syrah grape with the citrusy and herbaceous elements from the Grenache and Cinsault. The result is a lovely rosé that works perfectly as a refreshing aperitif, but also as a serious food wine with a variety of cuisines, from the delicate flavours of white fish to spicy Asian dishes. A beautiful pale salmon-pink, with raspberries and a subtle hint of lemon on the nose. On the palate this wine delights with complex flavours of strawberries, orange peel, herbs and hints of spice. It’s surprisingly ample and finishes with a refreshing zingy acidity and a silky, lingering after-taste.
Salads, canapés, grilled white meats, fish and shellfish, sushi and Asian cuisine, fine vegetarian foods.
Grilled red mullet with almond and herb crust and buttered spring vegetables.