Domaines Ott was founded by Marcel Ott in 1912 but is now under the ownership of Champagne Louis Roederer. Their several distinct properties effectively operate on their own, Clos Mireille being one of them, with its proximity to the Mediterranean Sea certainly contributing something special to the finished wine. 

At Clos Mireille, the average age of the vines is sixteen years old. The soil is composed of schists. Planted on foothills on the shores of the Mediterranean, the vineyard’s location is unusual. The character of the wines is made even more exceptional in that the clay soil on this ancient rocky outcrop contains no limestone. Its broad sea-facing orientation gives Clos Mireille wines their inimitable character. The microclimate and sea spray create perfect conditions for producing subtle and distinctive wines.

Provence, located in southeastern France along the Mediterranean coast, is the country’s oldest wine-producing region, celebrated primarily for its iconic rosé wines. The region enjoys a warm Mediterranean climate, with abundant sunshine, mild winters, and the cooling influence of the mistral wind, which helps prevent vine diseases and promotes healthy ripening.

Soils in Provence vary widely, ranging from limestone and clay to schist and sandstone, providing ideal conditions for a diverse range of grape varieties. Key grapes include Grenache, Cinsault, Syrah, Mourvèdre, Carignan, and Tibouren for reds and rosés, while Rolle (Vermentino), Ugni Blanc, and Clairette are prominent for whites.

Provence rosés, which make up over 85% of the region's production, are typically pale in color, dry, and refreshing, offering delicate aromas of strawberry, citrus, melon, and herbs like thyme and rosemary. These wines often have a subtle minerality and crisp acidity, reflecting the terroir.

The region also produces elegant reds and increasingly high-quality whites. Sub-appellations like Côtes de Provence, Bandol, and Cassis offer distinct styles—Bandol, in particular, is renowned for structured, age-worthy reds made primarily from Mourvèdre. Overall, Provence delivers wines of finesse, freshness, and unmistakable Mediterranean charm.

Grenache, known as Garnacha in Spain, is one of the world’s most widely planted and versatile red grape varieties. Believed to have originated in Aragon, northeastern Spain, it spread across the Mediterranean and is now integral to many of the world’s great wine regions. It thrives in hot, dry climates and is particularly drought-resistant, with late-ripening characteristics that require long growing seasons.

Viticulturally, Grenache is vigorous and productive, often grown as bush vines to control yield and improve concentration. It prefers well-drained soils like schist, gravel, and sand, contributing to its rich texture and ripeness.

In Spain, Garnacha is prominent in regions such as Priorat, Rioja (often blended), and Aragón, producing wines with ripe red fruit, spice, and earthy notes. In France, Grenache is the backbone of Southern Rhône blends (e.g. Châteauneuf-du-Pape), offering warmth, red berry fruit, and herbal nuances. It is also widely planted in Australia (notably in McLaren Vale), the U.S. (especially California), and South Africa.

Grenache produces a range of styles—from fresh, fruity rosés to powerful reds and fortified wines. Typical flavours include strawberry, raspberry, white pepper, dried herbs, and sometimes leather and liquorice with age. Its soft tannins and plush texture make it both approachable and age-worthy.

Syrah, also known as Shiraz in Australia and parts of the New World, is one of the world’s most celebrated red grape varieties. Its origins trace back to the Rhône Valley in France, where it thrives in both the northern Rhône’s steep, granite slopes and the warmer southern regions. Syrah vines are hardy and adaptable, tolerating a range of soils, but they prefer well-drained sites with ample sunlight. The grape is naturally vigorous, with small, thick-skinned berries that produce deeply coloured wines rich in tannin and flavour.

Today, Syrah is planted widely across the globe. In France, it remains dominant in appellations such as Hermitage, Côte-Rôtie, and Crozes-Hermitage. In Australia, Shiraz is the country’s flagship variety, producing styles from bold, ripe Barossa bottlings to elegant, cool-climate Yarra Valley expressions. Significant plantings also exist in South Africa, the United States (notably California and Washington State), Chile, and Argentina.

The style of Syrah/Shiraz varies with climate and winemaking approach. Cool-climate examples offer notes of black pepper, violets, and fresh blackberry, with firm acidity and structure. Warmer regions produce richer, fuller wines with flavours of ripe plum, black cherry, chocolate, and spice. Across styles, Syrah is prized for its depth, versatility, and ability to age gracefully.

Cinsault (also spelled Cinsaut) is a versatile red grape variety traditionally associated with the south of France, particularly the Languedoc and Provence regions. It thrives in hot, dry climates and is valued both as a blending grape and, increasingly, for varietal wines. Cinsault is also a key component in many rosés, including those from Provence, and has played a historical role in the wines of North Africa and Lebanon. It is one of the parent grapes of South Africa’s Pinotage, having been crossed with Pinot Noir.

The grape produces light- to medium-bodied wines with soft tannins and moderate acidity. Its aromatic profile is typically fresh and fruit-driven, offering notes of red berries such as strawberry and raspberry, alongside floral hints, spice, and occasionally a touch of earth or garrigue. When yields are controlled and vines are well-managed, Cinsault can produce elegant, perfumed wines with notable finesse.

Viticulturally, Cinsault is prized for its drought resistance and productivity, though it can suffer from poor fruit concentration if overcropped. Its large berries and thin skins make it susceptible to rot in humid conditions, so it is best suited to warm, dry climates. Today, it is seeing renewed interest in regions like South Africa, California, and Australia for fresh, low-intervention winemaking.

Vermentino is a white grape variety believed to have originated in the western Mediterranean, likely in Italy or possibly Corsica, with a long history in coastal wine regions. It thrives in warm, sunny climates and is particularly associated with Liguria, Tuscany, and Sardinia in Italy, as well as Corsica and southern France (where it is known as Rolle). In recent years, plantings have expanded to Australia, California, and other New World regions with similar maritime conditions.

Viticulturally, Vermentino is well-suited to poor, rocky soils and resists drought, making it ideal for coastal and hillside vineyards. It tends to ripen late, maintaining good acidity even in hot weather. The grape’s aromatic potential is maximised with careful canopy management to protect from excessive sunburn.

Vermentino produces wines that range from crisp and refreshing to fuller-bodied, depending on ripeness and winemaking choices. The classic style is dry, light to medium-bodied, with zesty acidity and pronounced aromatics of citrus, green apple, pear, and tropical fruit, often accompanied by herbal notes of thyme, sage, or fennel, and a subtle saline minerality reflecting maritime influence. More textured examples may see lees ageing, adding richness and nutty complexity. Versatile and food-friendly, Vermentino is valued for its vibrant freshness and Mediterranean character.

Grenache, known as Garnacha in Spain, is one of the world’s most widely planted and versatile red grape varieties. Believed to have originated in Aragon, northeastern Spain, it spread across the Mediterranean and is now integral to many of the world’s great wine regions. It thrives in hot, dry climates and is particularly drought-resistant, with late-ripening characteristics that require long growing seasons.

Viticulturally, Grenache is vigorous and productive, often grown as bush vines to control yield and improve concentration. It prefers well-drained soils like schist, gravel, and sand, contributing to its rich texture and ripeness.

In Spain, Garnacha is prominent in regions such as Priorat, Rioja (often blended), and Aragón, producing wines with ripe red fruit, spice, and earthy notes. In France, Grenache is the backbone of Southern Rhône blends (e.g. Châteauneuf-du-Pape), offering warmth, red berry fruit, and herbal nuances. It is also widely planted in Australia (notably in McLaren Vale), the U.S. (especially California), and South Africa.

Grenache produces a range of styles—from fresh, fruity rosés to powerful reds and fortified wines. Typical flavours include strawberry, raspberry, white pepper, dried herbs, and sometimes leather and liquorice with age. Its soft tannins and plush texture make it both approachable and age-worthy.

Syrah, also known as Shiraz in Australia and parts of the New World, is one of the world’s most celebrated red grape varieties. Its origins trace back to the Rhône Valley in France, where it thrives in both the northern Rhône’s steep, granite slopes and the warmer southern regions. Syrah vines are hardy and adaptable, tolerating a range of soils, but they prefer well-drained sites with ample sunlight. The grape is naturally vigorous, with small, thick-skinned berries that produce deeply coloured wines rich in tannin and flavour.

Today, Syrah is planted widely across the globe. In France, it remains dominant in appellations such as Hermitage, Côte-Rôtie, and Crozes-Hermitage. In Australia, Shiraz is the country’s flagship variety, producing styles from bold, ripe Barossa bottlings to elegant, cool-climate Yarra Valley expressions. Significant plantings also exist in South Africa, the United States (notably California and Washington State), Chile, and Argentina.

The style of Syrah/Shiraz varies with climate and winemaking approach. Cool-climate examples offer notes of black pepper, violets, and fresh blackberry, with firm acidity and structure. Warmer regions produce richer, fuller wines with flavours of ripe plum, black cherry, chocolate, and spice. Across styles, Syrah is prized for its depth, versatility, and ability to age gracefully.

Cinsault (also spelled Cinsaut) is a versatile red grape variety traditionally associated with the south of France, particularly the Languedoc and Provence regions. It thrives in hot, dry climates and is valued both as a blending grape and, increasingly, for varietal wines. Cinsault is also a key component in many rosés, including those from Provence, and has played a historical role in the wines of North Africa and Lebanon. It is one of the parent grapes of South Africa’s Pinotage, having been crossed with Pinot Noir.

The grape produces light- to medium-bodied wines with soft tannins and moderate acidity. Its aromatic profile is typically fresh and fruit-driven, offering notes of red berries such as strawberry and raspberry, alongside floral hints, spice, and occasionally a touch of earth or garrigue. When yields are controlled and vines are well-managed, Cinsault can produce elegant, perfumed wines with notable finesse.

Viticulturally, Cinsault is prized for its drought resistance and productivity, though it can suffer from poor fruit concentration if overcropped. Its large berries and thin skins make it susceptible to rot in humid conditions, so it is best suited to warm, dry climates. Today, it is seeing renewed interest in regions like South Africa, California, and Australia for fresh, low-intervention winemaking.

Vermentino is a white grape variety believed to have originated in the western Mediterranean, likely in Italy or possibly Corsica, with a long history in coastal wine regions. It thrives in warm, sunny climates and is particularly associated with Liguria, Tuscany, and Sardinia in Italy, as well as Corsica and southern France (where it is known as Rolle). In recent years, plantings have expanded to Australia, California, and other New World regions with similar maritime conditions.

Viticulturally, Vermentino is well-suited to poor, rocky soils and resists drought, making it ideal for coastal and hillside vineyards. It tends to ripen late, maintaining good acidity even in hot weather. The grape’s aromatic potential is maximised with careful canopy management to protect from excessive sunburn.

Vermentino produces wines that range from crisp and refreshing to fuller-bodied, depending on ripeness and winemaking choices. The classic style is dry, light to medium-bodied, with zesty acidity and pronounced aromatics of citrus, green apple, pear, and tropical fruit, often accompanied by herbal notes of thyme, sage, or fennel, and a subtle saline minerality reflecting maritime influence. More textured examples may see lees ageing, adding richness and nutty complexity. Versatile and food-friendly, Vermentino is valued for its vibrant freshness and Mediterranean character.

Grenache, known as Garnacha in Spain, is one of the world’s most widely planted and versatile red grape varieties. Believed to have originated in Aragon, northeastern Spain, it spread across the Mediterranean and is now integral to many of the world’s great wine regions. It thrives in hot, dry climates and is particularly drought-resistant, with late-ripening characteristics that require long growing seasons.

Viticulturally, Grenache is vigorous and productive, often grown as bush vines to control yield and improve concentration. It prefers well-drained soils like schist, gravel, and sand, contributing to its rich texture and ripeness.

In Spain, Garnacha is prominent in regions such as Priorat, Rioja (often blended), and Aragón, producing wines with ripe red fruit, spice, and earthy notes. In France, Grenache is the backbone of Southern Rhône blends (e.g. Châteauneuf-du-Pape), offering warmth, red berry fruit, and herbal nuances. It is also widely planted in Australia (notably in McLaren Vale), the U.S. (especially California), and South Africa.

Grenache produces a range of styles—from fresh, fruity rosés to powerful reds and fortified wines. Typical flavours include strawberry, raspberry, white pepper, dried herbs, and sometimes leather and liquorice with age. Its soft tannins and plush texture make it both approachable and age-worthy.

Syrah, also known as Shiraz in Australia and parts of the New World, is one of the world’s most celebrated red grape varieties. Its origins trace back to the Rhône Valley in France, where it thrives in both the northern Rhône’s steep, granite slopes and the warmer southern regions. Syrah vines are hardy and adaptable, tolerating a range of soils, but they prefer well-drained sites with ample sunlight. The grape is naturally vigorous, with small, thick-skinned berries that produce deeply coloured wines rich in tannin and flavour.

Today, Syrah is planted widely across the globe. In France, it remains dominant in appellations such as Hermitage, Côte-Rôtie, and Crozes-Hermitage. In Australia, Shiraz is the country’s flagship variety, producing styles from bold, ripe Barossa bottlings to elegant, cool-climate Yarra Valley expressions. Significant plantings also exist in South Africa, the United States (notably California and Washington State), Chile, and Argentina.

The style of Syrah/Shiraz varies with climate and winemaking approach. Cool-climate examples offer notes of black pepper, violets, and fresh blackberry, with firm acidity and structure. Warmer regions produce richer, fuller wines with flavours of ripe plum, black cherry, chocolate, and spice. Across styles, Syrah is prized for its depth, versatility, and ability to age gracefully.

Cinsault (also spelled Cinsaut) is a versatile red grape variety traditionally associated with the south of France, particularly the Languedoc and Provence regions. It thrives in hot, dry climates and is valued both as a blending grape and, increasingly, for varietal wines. Cinsault is also a key component in many rosés, including those from Provence, and has played a historical role in the wines of North Africa and Lebanon. It is one of the parent grapes of South Africa’s Pinotage, having been crossed with Pinot Noir.

The grape produces light- to medium-bodied wines with soft tannins and moderate acidity. Its aromatic profile is typically fresh and fruit-driven, offering notes of red berries such as strawberry and raspberry, alongside floral hints, spice, and occasionally a touch of earth or garrigue. When yields are controlled and vines are well-managed, Cinsault can produce elegant, perfumed wines with notable finesse.

Viticulturally, Cinsault is prized for its drought resistance and productivity, though it can suffer from poor fruit concentration if overcropped. Its large berries and thin skins make it susceptible to rot in humid conditions, so it is best suited to warm, dry climates. Today, it is seeing renewed interest in regions like South Africa, California, and Australia for fresh, low-intervention winemaking.

Vermentino is a white grape variety believed to have originated in the western Mediterranean, likely in Italy or possibly Corsica, with a long history in coastal wine regions. It thrives in warm, sunny climates and is particularly associated with Liguria, Tuscany, and Sardinia in Italy, as well as Corsica and southern France (where it is known as Rolle). In recent years, plantings have expanded to Australia, California, and other New World regions with similar maritime conditions.

Viticulturally, Vermentino is well-suited to poor, rocky soils and resists drought, making it ideal for coastal and hillside vineyards. It tends to ripen late, maintaining good acidity even in hot weather. The grape’s aromatic potential is maximised with careful canopy management to protect from excessive sunburn.

Vermentino produces wines that range from crisp and refreshing to fuller-bodied, depending on ripeness and winemaking choices. The classic style is dry, light to medium-bodied, with zesty acidity and pronounced aromatics of citrus, green apple, pear, and tropical fruit, often accompanied by herbal notes of thyme, sage, or fennel, and a subtle saline minerality reflecting maritime influence. More textured examples may see lees ageing, adding richness and nutty complexity. Versatile and food-friendly, Vermentino is valued for its vibrant freshness and Mediterranean character.

Grenache, known as Garnacha in Spain, is one of the world’s most widely planted and versatile red grape varieties. Believed to have originated in Aragon, northeastern Spain, it spread across the Mediterranean and is now integral to many of the world’s great wine regions. It thrives in hot, dry climates and is particularly drought-resistant, with late-ripening characteristics that require long growing seasons.

Viticulturally, Grenache is vigorous and productive, often grown as bush vines to control yield and improve concentration. It prefers well-drained soils like schist, gravel, and sand, contributing to its rich texture and ripeness.

In Spain, Garnacha is prominent in regions such as Priorat, Rioja (often blended), and Aragón, producing wines with ripe red fruit, spice, and earthy notes. In France, Grenache is the backbone of Southern Rhône blends (e.g. Châteauneuf-du-Pape), offering warmth, red berry fruit, and herbal nuances. It is also widely planted in Australia (notably in McLaren Vale), the U.S. (especially California), and South Africa.

Grenache produces a range of styles—from fresh, fruity rosés to powerful reds and fortified wines. Typical flavours include strawberry, raspberry, white pepper, dried herbs, and sometimes leather and liquorice with age. Its soft tannins and plush texture make it both approachable and age-worthy.

Syrah, also known as Shiraz in Australia and parts of the New World, is one of the world’s most celebrated red grape varieties. Its origins trace back to the Rhône Valley in France, where it thrives in both the northern Rhône’s steep, granite slopes and the warmer southern regions. Syrah vines are hardy and adaptable, tolerating a range of soils, but they prefer well-drained sites with ample sunlight. The grape is naturally vigorous, with small, thick-skinned berries that produce deeply coloured wines rich in tannin and flavour.

Today, Syrah is planted widely across the globe. In France, it remains dominant in appellations such as Hermitage, Côte-Rôtie, and Crozes-Hermitage. In Australia, Shiraz is the country’s flagship variety, producing styles from bold, ripe Barossa bottlings to elegant, cool-climate Yarra Valley expressions. Significant plantings also exist in South Africa, the United States (notably California and Washington State), Chile, and Argentina.

The style of Syrah/Shiraz varies with climate and winemaking approach. Cool-climate examples offer notes of black pepper, violets, and fresh blackberry, with firm acidity and structure. Warmer regions produce richer, fuller wines with flavours of ripe plum, black cherry, chocolate, and spice. Across styles, Syrah is prized for its depth, versatility, and ability to age gracefully.

Cinsault (also spelled Cinsaut) is a versatile red grape variety traditionally associated with the south of France, particularly the Languedoc and Provence regions. It thrives in hot, dry climates and is valued both as a blending grape and, increasingly, for varietal wines. Cinsault is also a key component in many rosés, including those from Provence, and has played a historical role in the wines of North Africa and Lebanon. It is one of the parent grapes of South Africa’s Pinotage, having been crossed with Pinot Noir.

The grape produces light- to medium-bodied wines with soft tannins and moderate acidity. Its aromatic profile is typically fresh and fruit-driven, offering notes of red berries such as strawberry and raspberry, alongside floral hints, spice, and occasionally a touch of earth or garrigue. When yields are controlled and vines are well-managed, Cinsault can produce elegant, perfumed wines with notable finesse.

Viticulturally, Cinsault is prized for its drought resistance and productivity, though it can suffer from poor fruit concentration if overcropped. Its large berries and thin skins make it susceptible to rot in humid conditions, so it is best suited to warm, dry climates. Today, it is seeing renewed interest in regions like South Africa, California, and Australia for fresh, low-intervention winemaking.

Vermentino is a white grape variety believed to have originated in the western Mediterranean, likely in Italy or possibly Corsica, with a long history in coastal wine regions. It thrives in warm, sunny climates and is particularly associated with Liguria, Tuscany, and Sardinia in Italy, as well as Corsica and southern France (where it is known as Rolle). In recent years, plantings have expanded to Australia, California, and other New World regions with similar maritime conditions.

Viticulturally, Vermentino is well-suited to poor, rocky soils and resists drought, making it ideal for coastal and hillside vineyards. It tends to ripen late, maintaining good acidity even in hot weather. The grape’s aromatic potential is maximised with careful canopy management to protect from excessive sunburn.

Vermentino produces wines that range from crisp and refreshing to fuller-bodied, depending on ripeness and winemaking choices. The classic style is dry, light to medium-bodied, with zesty acidity and pronounced aromatics of citrus, green apple, pear, and tropical fruit, often accompanied by herbal notes of thyme, sage, or fennel, and a subtle saline minerality reflecting maritime influence. More textured examples may see lees ageing, adding richness and nutty complexity. Versatile and food-friendly, Vermentino is valued for its vibrant freshness and Mediterranean character.