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.

Château Simon is now an institution in the world of wine, having forged a reputation for its complex cellaring wines. This rosé attests to the success of its producer with its deep, salmon-pink hue and intense aromatic bouquet. It gives off notes of red fruit (strawberry, raspberry, redcurrant, cherry), ripe white fruit like peach, and floral hints. It is just as intense on the palate, with a lovely texture that promises pairings with flavourful dishes. We’re thinking of a good ratatouille or grilled meat with an aubergine salad.
To craft this wine, the domain blended Grenache and Mourvèdre with Cinsault and Merlot. These varietals were planted over thirty years ago on north-facing chalk slopes that protect them from the heat. The grapes are harvested by hand and sorted thoroughly both in the vineyard and the winery.
The bunches are partially destemmed and lightly trodden before pressing. The cuvée is blended with a proportion of macerated wine. It is then matured on fine lees in small, oak foudres.