Nestled on the unspoilt coastline of Cap Bénat in Bormes-les-Mimosas, Château Léoube is one of Provence’s most admired wine and olive estates. Yet its story stretches far beyond its celebrated rosés. Records show that vines and olive groves were first planted here in the 15th century, when the estate formed part of the Brégançon seigniory. Over the centuries, it changed hands several times, before being protected as a coastal conservation area in the 1970s.
The estate’s modern chapter began in 1997, when Sir Anthony and Lady Carole Bamford discovered what Lady Bamford later described as a “sleeping beauty”. Overgrown and neglected, Léoube needed not just restoration but imagination. Drawing on the organic farming philosophy they had developed at Daylesford in the Cotswolds, the Bamfords brought both. They enlisted renowned Provençal winemaker Romain Ott, whose family has been crafting fine rosé for generations, to help shape Léoube into an estate where heritage and innovation go hand in hand.
Today, Léoube produces elegant rosés, crisp whites, structured reds and fragrant olive oils, all guided by the same artisanal ethos. What was once an overlooked corner of the Var has become a beacon of sustainable luxury, where respect for the land defines every decision.
From fish, shellfish, grilled vegetables, spiced exotic food and sushi, all the way to a cheese board,
Château Léoube rosés are so versatile that one can comfortable pair them with practically any dish.
At the helm are Managing Director Jérôme Pernot, Director Hubert Zeimett and Production Director Romain Ott. The estate stretches across nearly four kilometres of coastline, covering 560 hectares, though only 70 are vineyards and 20 olive groves; the rest is left wild for conservation. The soil, once under the sea, is mineral-rich and 800 million years old. The microclimate – frost-free, sun-warmed and caressed by sea breezes – ensures that, as Jérôme says, the plants “wake up refreshed and stronger every morning”.
The Bamfords’ devotion to organic methods was absolute from the start. “The first thing they did wasn’t to repair the house but to restore the vineyard and olive groves,” Jérôme recalls. “It took ten years to bring the estate back to life, removing bad vines, nurturing good ones, planting more. It was, and still is, about caring for nature.”
That ethos defines Léoube. Though an estate of this size could easily produce two million bottles annually, Léoube limits itself to 350,000. Grapes are picked by hand, only whole clusters used for rosé, and direct pressing replaces conventional maceration to preserve freshness and purity. Each vine receives extraordinary attention: aerated soil, companion planting for natural weed control, careful bud management. “In springtime, plots are full of wild chamomile and daisies,” Jérôme smiles. “Sheep graze between the rows – our natural weeding crew.”
Using sheep to weed vineyard plots reduces the need for herbicides and mowing, enriches the soil with organic
fertiliser (manure), and promotes biodiversity and soil health.
Harvesting the grapes by hand contributes to higher-quality wine by allowing selective picking of only ripe, healthy fruit,
minimising damage and spoilage, and enabling unique winemaking techniques like whole-cluster pressing.
At the winery shop, Romain welcomes us for a tasting beneath the late-summer sun. “It’s about working with the land and producing the best of what it can give, after we put all our love into it,” he says. Rosé de Léoube – a blend of Grenache and Cinsault with touches of Syrah and Mourvèdre – is bright, fruity and balanced. The flagship Collector rosé, from the estate’s finest plots, sings with delicate minerality and Provençal elegance.
Few know that Léoube also makes superb reds, though in small quantities. “There’s only limited soil suitable for quality red,” Romain explains. Over dinner at Café Léoube on Plage du Pellegrin, these wines shine alongside organic dishes grown on the estate itself. The two-hectare orchard yields peaches, apricots and figs, while the vegetable garden, overseen by Sandy Roux, thrives on permaculture principles. “We follow the rhythm of the seasons,” Sandy says. “Our goal is to nourish Café Léoube with produce grown just a few metres away.”
That philosophy of harmony with nature extends to the vines. “Good farming sense and adaptability to the terroir are essential,” Romain notes. After two decades of experimentation, each plot now hosts the variety that suits it best. “Take Secret Rosé,” he adds. “We’ve been making it since 2005, always the same artisanal way – direct press, then blending fermented juice from Grenache, Cinsault and Cabernet Sauvignon.” The result is pale, citrusy and delicately spiced, perfectly paired with Provençal spreads like tapenade and anchoïade.
Léoube’s olive oils are equally distinctive. Premium, a blend of Provençal and Italian varieties, is smooth and mellow; Azur, made solely from local olives, is golden-green, intensely fruity and lingers like fine wine. Drizzled over grilled sea bass, caught that morning and served with Secret de Léoube Blanc, it evokes the taste of the Mediterranean itself: bright, fresh and effortless.
As the team deepened their relationship with the land, “nature started giving back the same love,” Jérôme reflects. This symbiosis inspired new creations, including a traditional-method sparkling wine of remarkable finesse. Yet, as Romain admits, “There’s never an easy year. You must love this work. It demands patience.” He smiles, recalling one perfect harvest: “2015 was a gift from God – ideal weather, rainfall, sunshine. The grapes ripened plot by plot, exactly as we hoped.”
There are no idle months here. After harvest, grapes are blended immediately for harmony across varieties, and the cycle begins anew. “It’s not instinct,” Romain corrects gently. “It’s a feeling that comes with experience.”
At Château Léoube, I discovered more than exceptional wines; I witnessed a profound marriage of passion, patience and place. Beneath the Provençal sun, caressed by sea breezes, the Bamfords and their team have created something rare– a living estate where love for the land becomes liquid poetry, and where time follows nature’s rhythm.
Author: Julia Pasarón
Find out more about Château Leoube and their outstanding organic wines in the Winter issue of I-M Inquisitive Minds, now available to pre-order a special early bird price, HERE.
You may also enjoy reading about the Gusbourne Estate and their award-winning wines, all produced in Kent with grapes grown in Kent and West Sussex.
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