At the foot of Sainte Victoire, Château Simone is named after one of its former owners, Madame de Simon. It is "the" big name in the Palette appellation, an AOC as small in size as its wines are great in stature, when they are enhanced by the talents of the winemaker. The Rougier family's wines are definitely in this category: they have have watched over the Simone style for nearly two centuries. Vines have been grown here since Roman times; located at an altitude of 200 metres, on a north-facing slope surrounded by forests that protect them from the searing heat of the Provencal summers. The vineyard and winery are managed according to traditional methods, and the wine is aged in a series of multi-level vaults that were carved out of the rock by the Grands Carmes d'Aix monks in the 16th century. The property consists of 20 hectares, eight of which are planted with white grapes (Clairette, Grenache, Ugni, Muscat), and the rest with red (mainly Grenache, Mourvèdre, Syrah and Cinsault). Note that there are also some very rare typically Provencal grape varieties such as Manosquin and Castet. The property produces wines in all three colours.

Home of Provence’s fine wines, Château Simon has built its success around making cellaring cuvées. Whilst it boasts of a lovely freshness, the Grand Carmes cuvée will benefit from a few years of ageing.
To craft it, the domain blends around 80% Clairette with Ugni blanc and Viognier, all from vines grown on north-facing chalky slopes. This exposure stops the grapes from burning in the hot sun typical of the region. To best preserve the varietals, the domain is dedicated to traditional, sensible agriculture. Additives and chemical treatments are banned from the vineyard and the harvest is carried out by hand. Thoroughly sorted, the grapes are partially destemmed and lightly trodden before being pressed. The wine then matures on lees in small, oak foudres.
In the glass this wine has a pale, yellow colour and gives off delicate notes of white flower and fresh fruit. We recommend opening this cuvée within its first ten years and pairing it with regional dishes, noble fish, or stuffed vegetables.