Provence

Chateau Coussin is one of three Estates owned by the Sumeire family. It is their flagship and is located in the village of Trets which is at the foothills of the Sainte Victoire mountains near Aix en Provence. The Sumeire family have traced their ancestors in Trets all the way back to the year 1500. They have been wine merchants for five generations and in 1968, when Elie Sumeire became the latest successor to the family business, the focus was shifted from being wine merchants to cultivating the family estates. The Estate is 120 hectares of vineyard planted in the Sainte Victoire Cotes de Provence sub-appellation and are composed of clay and limestone that are unique in their origin from ancient stony alluvial deposits from mountain torrents. Viticulture has been present in this area dating back 2,600 years ago to the ancient Greeks. While ancient traditions abound, the winery is a state of the art facility and every attention is given to preserving the bright and aromatic aspects of the spectacular fruit that Chateau Coussin produces. The Croix du Prieur label is the second wine of Chateau Coussin. Shelftalkers  Winery Website 
coussin-leroseOlivier Sumeire Le Rose de S.
An excellent value. Light salmon-pink color with fresh citrus and stone fruit on the palate. Grenache and Cinsault.
coussin-croixChateau Coussin La Croix du Prieur Rose, Cotes de Provence
The Château Coussin La Croix du Prieur is the estate’s second wine, made from a plot that belonged to the monks of the Abbey of Saint Victoir in Marseille in the Middle Ages. Here the vines average 30 years in age and are planted to soils of alluvial limestone. A blend of 55% Grenache, 40% Cinsault and 5% Syrah, the wine sees a 15-day fermentation followed by 2.5 months in the tank before bottling.
coussin-victoireChateau Coussin Saint Victoire Rose, Cotes de Provence
Vinified from vines that average 30 years in age, the Château Coussin Sainte Victoire is a blend of 70% Grenache, 20% Cinsault and 10% Syrah that are planted to soils of clay-limestone that are “made up of ancient gravelly alluvial deposits, vestiges of a huge alluvial cone from the streams descending Mont Ste. Victoire and bordered to the south by Mont Olympe and Monte Aurélien.” De-stemmed, the free-run juice is then separated from the pressed juice, which are both fermented separately before spending four months in tank.