At the olive mill
Twice a day during the harvest, our team brings the olives to the « Moulin du Haut Jasson » for crushing, an essential step in the transformation of the olive fruits into oil. This initial stage is done by Olivier Roux, who has been our moulinier for the last 15 years.
He places the olives in a washing machine to get rid of any dust, stone or other residual matter. The olives are crushed and mixed by cold-pressing to ensure no oxidisation occurs. The optimal temperature for this is 22°C. The pulp is moved into a ‘decanter’, a mechanical device which separates the oil from the paste. A juice composed of olive oil and water is recovered from this paste, and it is this extracted oil, that comes closest to the finished product.
The decanted juice is put through a centrifuge, which separates the oil and water, and captures the remaining solids through its centrifugal force. Our team bring the l’or jaune, or ‘yellow gold’ olive oil, back to the Léoube estate to make the final blends that go into our much loved premium extra virgin olive oil.
Related Posts
Our four medal-winning rosés by Drink Business
The 2020 edition of the Global Rosé Masters by The Drinks Business took place in London last month, bringing together a wide selection of the very best rosés from all over the world into one blind tasting competition. Not one or two but all four of our rosés this year won GOLD medals! You can find all of them available to purchase in our boutique at the winery and on our online shop. Here are a few tasting descriptors of each cuvee from the award notes:
Rosé Château Léoube – Grenache, Cinsault, Syrah & Mourvèdre – 93 points – ” Pale salmon pink Attractive nose, peachy, ripe and creamy. Almost vanilla and cashew as though oak there – or just lots of lees contact. Palate same, creamy, touch of marshmallow and cashew, peach and grapefruit core, citrusy acid, with nice touch of wild strawberry too, touch of grip. Very fine and persistent, with some apple freshness, but peachy ripeness too. Delicious. ”
Secret de Léoube – Grenache, Cinsault & Cabernet Sauvignon – 93 points – ” Very very pale salmon pink, barely pink at all Delicate nose with citrus notes, grapefruit, and touch of peach Palate though has surprising intensity, with oily white Grenache character, full and soft, with some pineapple and peach, touch of red berry too, long, persistent, with nice but soft acidity. Touch of warmth. But v fine layered rose – just barely rose in appearance. ”
Léoube La Londe – Cinsault & Grenache – 93 points – ” Very very pale salmon pink, almost no rose at all, more gris Touch of sweetcorn style leesiness on nose and some peach and pineapple but very delicate fruit Palate texture, oily, attractive lovely balance between peach and oils and soft citrus acid on finish. Fine but delicate fruit. Pretty, easy, and hard not to drink. Lovely balance. Pristine character. And likeable with slight sweetcorn lees note. ”
And let’s not forget our Love by Léoube rosé – 92 points –Grenache & Cinsault – ” Very pale salmon pink Delicate but pretty nose, with touch of peach and white cherry, inviting, not jammy, but not herbaceous. Palate similar, with some attractive peach and cherry fruit, touch of fresh orange citrus, and soft acidity, fine and lovely easy rose with gently oily texture, and nice balance and appeal. Very good. ”
The team at Château Léoube are incredibly proud to share these award results with you and hope to welcome many of you to the estate very soon.
Wine Advocate Robert Parker rates our 2019 rosés
Our rosé wines Château Léoube and Secret de Léoube of the 2019 vintage have just scored 91 and 92 points respectively following a tasting by the American magazine Wine Advocate Robert Parker.
A nice reward for our organic rosé wines of which it is said for the rosé Château : ” A certified-organic blend of Grenache, Cinsault, Syrah and Mourvèdre from estate-grown fruit, the 2019 Cotes de Provence Rose de Leoube hints at crushed stone and passion fruit, then settles down to deliver a savory mix of dried spices layered over melon and citrus. This medium-bodied wine shows remarkable complexity in its genre, with those spice notes recurring on the lingering, silky-textured finish. ” and for the Secret Rosé : ” The Cabernet brings a lifted, herbal quality to the nose, adding that atop hints of crushed stone, dried spices, red berries and citrus. It’s medium-bodied and silky in texture, then finishes with more of those dried spices and herbs. Complex and elegant, it’s one of the top rosés I tasted this year. ”
They can be eaten between 10° and 12°C and go wonderfully with fresh meat, seafood and of course your aperitifs.
If the Secret rosé impresses, the Château rosé seduces.
A new limited edition white wine for Christmas
A unique organic white wine – Limited edition
As the Christmas celebrations approach, Léoube reveals its latest creation! A special limited edition and ephemere organic white wine. Only 1200 bottles are available.
This « cuvée éphémère » with its unique and elegant packaging is the perfect gift idea for Christmas!
“It is a unique white wine, initially conceived as a trial, but we wanted to share it because the resulting wine is absolutely amazing,” says Romain Ott, Léoube’s winemaker.
The perfect gift for Christmas
« It was born from our desire not to remain fixated on traditional Mediterranean grape varieties. Above all, it expresses our wish to go further, to shake up the established codes and seek new alliances while remaining true to our identity,” Romain adds.
This bold white wine has been made from a plot of Sauvignon grapes selected with the greatest care. Very aromatic, deep and mineral, it reveals a beautiful acidity and a lot of complex aromas of white flesh fruits.
“It’s a wink to the wines we love,” concludes Romain Ott.
To book in our boutique or online
In a perfect continuity of the Léoube style, this atypical organic cuvée will seduce with its finesse and precision ! Displayed in a pretty wooden box, it continues to elegantly narrate the beautiful story of the estate
Available in our boutique or online
Turkey and Trimmings from Café Léoube
A true highlight of the festive season, there is nothing quite like sharing a stuffed turkey on Christmas Eve with a delicious glass of organic red wine.
Chef Marion from Café Léoube shares his top tips on preparing the perfect bird – a tradition that begins with sourcing an outdoor reared turkey from our local farmer or butcher.
Stuffing:
150g stale bread crumbs
180ml cold milk
2 cloves
5g fresh ginger
30ml cold water
Handful of fresh cranberries
Generous pinch of salt and pepper
Sprig of thyme
Place the bread, milk, cloves and ginger into a bowl and allow to soak for ½ an hour. Next add the cold water, cranberries, salt, pepper and thyme and mix together to form the stuffing.
Turkey:
X1 6.6kg turkey
1 sprig rosemary
1 sprig thyme
10g butter
2 slugs Léoube olive oil
Preheat the oven to 180°C
Tightly pack the main cavity with the stuffing. Cross the legs one on top of the other and tie together tightly with a string.
Place the thyme and rosemary beneath the skin of the neck cavity. Pat the skin dry and rub both the breast and thighs with the butter. Season well before generously pouring over the olive oil.
Place the prepared turkey in a baking tray with two cups of water. Roast in the oven for 3/12 hours, basting every 20 minutes as it cooks. Every oven is different so cooking times will vary – on average however, try to allow for 20 minutes per kg, plus an extra 90 minutes.
Remove the turkey from the oven and allow to rest for at least 30– 45 minutes before carving. Be sure to save the juices and reduce in a pan to form your gravy.
Cranberry Sauce:
350g fresh cranberries
water to cover
3 cups of white sugar
1 vanilla pod
Place the cranberries in a pan and add just enough water to cover. Add the sugar and vanilla pod, stir together and place over a low heat for 15-20 minutes or until the berries just begin to burst. Remove from the heat and allow to cool.
Pour into a wide shallow bowl and serve alongside your turkey with a squash pie and a delicious glass of organic red wine Léoube Collector.
Father’s Day at Léoube
For the Father’s Day, Château Léoube, in Bormes les Mimosas, invites you to discover the Léoube vineyard by rosalie (Surrey), on Saturday 15 June 2019.
Share a special moment with your father and your family in our sumptuous wine estate during a friendly ride.
Take part in a discovery workshop on our rosé wines during a break overlooking the sea in front of Porquerolles, filled by the magical combination of sky, earth and sea.
Choose your electric rosalie for 1 hour, from 10am to 6pm:
Price: 25.00 € the rosalie 4 people (2 adults + 2 children )
Price: 45.00 € the rosalie 8 people (6 adults + 2 children)
Offer: 1 surprise offered our store