Every cuvée worth knowing in Provence: taste, food pairings, history and tags to find your match.
Every cuvée worth knowing in Provence. Each page covers taste, food pairings, history and tags so you can filter by what you want, what you are eating or what mood you are in.
Combine filters to drill in. Each dropdown narrows the list further.
Dry · Full-bodied · Firm tannin · High acidity · Savoury
Single-vineyard Mourvedre-dominant cuvee from a south-facing parcel above Le Plan du Castellet. Garrigue, iron and dark fruit over firm, fine-grained tannin and a savoury finish that needs a decade to unfurl.
Pairs with: Daube provencale, Roast leg of lamb with rosemary, Aged Comte
Dry · Full-bodied · Firm tannin · High acidity · Savoury
Higher-altitude parcel at Le Beausset surrounded by garrigue scrub. The wine carries more red fruit and aromatic herb than La Tourtine, with a savoury lift that reads as cooler-climate Mourvedre.
Pairs with: Lamb shoulder with thyme and anchovy, Pieds et paquets marseillais, Grilled sardines with rosemary
Dry · Full-bodied · High tannin · High acidity · Bold
Almost-pure Mourvedre from a wind-sheltered, low-yielding parcel within La Tourtine. The most structured Tempier cuvee: dense, brooding and graphite-driven, with a tannin frame that demands decades.
Pairs with: Slow-roast venison saddle, Aged Bordier butter on grilled steak, Truffled risotto
Dry · Medium-bodied · Low tannin · High acidity · Savoury
Mourvedre-led Bandol rose with serious structure: pale salmon in colour but dense and savoury in the glass. Wild strawberry and sea spray over a thyme-and-pepper spine that ages five years easily.
Pairs with: Bouillabaisse, Grilled red mullet, Aioli garni
Dry · Full-bodied · Firm tannin · High acidity · Savoury
Mourvedre-dominant Bandol from the estate's high amphitheatre terraces at La Cadiere. Cooler-altitude expression with violet, blueberry and cocoa, set against a firm graphite backbone that ages for two decades.
Pairs with: Slow-cooked lamb shoulder, Duck breast with juniper, Hard pecorino with truffle honey
Dry · Medium-bodied · Low tannin · High acidity · Savoury
High-altitude Mourvedre-led rose from Pibarnon's amphitheatre. Saline and herb-driven with grapefruit lift; ages four to five years easily, unusual for Provencal rose.
Pairs with: Grilled langoustines with garlic butter, Soupe au pistou, Pan bagnat
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Clairette-led Bandol white from Pibarnon's higher terraces. Yellow apple and lemon thyme over a saline-driven palate with almond-skin texture and persistent salinity.
Pairs with: Sea bass baked in salt crust, Brandade de morue, Bourride
Dry · Full-bodied · High tannin · High acidity · Bold
The most uncompromising Bandol: near-pure Mourvedre, three to four years in old foudre, no fining or filtration. Tar, iron and dried herb over a tannin frame that demands fifteen years minimum.
Pairs with: Roast wild boar haunch, Lamb shanks braised in red wine, Aged Mimolette
Dry · Medium-bodied · Low tannin · High acidity · Savoury
Saignee rose from Pradeaux's Mourvedre blocks. Deeper coloured and more structured than typical Provencal rose, with garrigue-herb depth and a salt-tinged finish.
Pairs with: Grilled octopus with chickpeas, Anchoiade with crudites, Tapenade tartines
Dry · Full-bodied · Firm tannin · High acidity · Savoury
Mourvedre-led Bandol from Terrebrune's Triassic limestone marl terraces at Ollioules. Cool, mineral expression with iron and wet-stone depth; the firmest acidity in Bandol's eastern half.
Pairs with: Beef daube with orange peel, Roast pigeon with juniper jus, Aged Roquefort
Dry · Medium-bodied · Low tannin · High acidity · Savoury
Mourvedre-led rose from Terrebrune's organic Triassic vineyards. Saline and herb-driven with cool stone-fruit lift; ages four years easily on the strength of its acidity.
Pairs with: Salade nicoise, Grilled sea bream with fennel, Pissaladiere
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Clairette-led Bandol white from Terrebrune's organic Triassic terraces at Ollioules. Apple and white-blossom over a saline-driven palate with almond texture and a wax-bound finish.
Pairs with: Bourride, Grilled rouget, Anchovy and onion tart
Dry · Full-bodied · Firm tannin · High acidity · Savoury
Mourvedre-dominant single-vineyard cuvee from a parcel near Le Castellet. Wild plum and myrtle over a firm-tannin frame; the estate's most age-worthy bottling.
Pairs with: Saddle of lamb with herbes de Provence, Wild rabbit civet, Aged Tomme de Provence
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Mourvedre-led rose with classic Bandol structure. Red currant and thyme over a saline finish; the wine's body carries serious food pairing.
Pairs with: Grilled prawns with garlic, Ratatouille, Tian de legumes
Dry · Full-bodied · Firm tannin · High acidity · Savoury
Biodynamic-farmed Bandol from one of the appellation's longest-organic estates. Garrigue-driven with leather and iron depth; the firm acidity holds the wine for a decade and a half.
Pairs with: Magret de canard with rosemary, Sanglier en daube, Aged sheep cheese with fig jam
Dry · Medium-bodied · Low tannin · High acidity · Savoury
Biodynamic Bandol rose with Mourvedre-led structure. Stone fruit and pomegranate over a saline-fennel finish; ages four years easily.
Pairs with: Tian d'aubergines, Grilled red snapper with thyme, Salade nicoise
Dry · Full-bodied · Firm tannin · High acidity · Bold
Mourvedre-dominant Bandol from Alain Pascal's family estate at La Cadiere d'Azur. Dense, brooding and garrigue-driven with iron-rich depth.
Pairs with: Gigot d'agneau with olives, Dove or pigeon with cherries, Aged Beaufort
Dry · Medium-bodied · Low tannin · High acidity · Savoury
Mourvedre-led Bandol rose from Gros Nore. Saline and garrigue-driven with red-fruit lift and the structure to handle Provencal cooking.
Pairs with: Aioli garni, Stuffed sardines provencale, Pan bagnat
Dry · Full-bodied · Firm tannin · High acidity · Savoury
Family-owned Bandol from one of the appellation's longest-running estates. Approachable in its youth but with the Mourvedre frame to age fifteen years.
Pairs with: Lamb chops grilled over vine cuttings, Cassoulet, Aged Manchego
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Approachable Bandol rose from a mid-priced family-owned producer. Red-fruit lift and saline-thyme depth in a friendly frame.
Pairs with: Tapenade with crackers, Pissaladiere, Salade de chevre chaud
Dry · Full-bodied · High tannin · High acidity · Bold
Near-pure Mourvedre from the estate's oldest vines at La Cadiere d'Azur. Dense, brooding and graphite-driven; one of Bandol's most uncompromising flagship cuvees.
Pairs with: Wild venison loin, Braised wild boar shoulder, Aged Mimolette with walnut
Dry · Full-bodied · Firm tannin · High acidity · Savoury
Mourvedre-led estate red from Begude's high amphitheatre. Garrigue and graphite-driven with iron grip; the estate's classic AOC Bandol bottling.
Pairs with: Roast leg of lamb with thyme, Boeuf en daube, Aged Comte
Dry · Medium-bodied · Low tannin · High acidity · Savoury
Mourvedre-led organic rose from Begude's high amphitheatre. Stone fruit and garrigue-driven with saline depth; ages four years easily.
Pairs with: Grilled tuna nicoise, Saffron mussels, Pan-fried squid with chorizo
Dry · Full-bodied · Firm tannin · High acidity · Savoury
Mourvedre-led Bandol from Bunan's Mas de la Rouviere estate at La Cadiere d'Azur. Approachable, herb-driven and reliable, with a classic foudre-aged frame.
Pairs with: Pork shoulder with rosemary, Lamb tagine with prunes, Aged Cantal
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Mourvedre-led Bandol rose from Bunan's Moulin des Costes estate. Approachable, herb-driven and reliable, with classic Bandol structure for the price.
Pairs with: Grilled prawns with garlic, Provencal vegetable tart, Pan bagnat
Dry · Full-bodied · Firm tannin · High acidity · Savoury
Mourvedre-dominant Bandol from the Bronzo family's biodynamic estate at Sainte Anne d'Evenos. L'Estagnol is the flagship cuvee from old vines, with iron grip and garrigue depth.
Pairs with: Magret de canard with cherries, Wild boar daube, Hard sheep cheese with quince paste
Dry · Medium-bodied · Low tannin · High acidity · Savoury
Biodynamic-farmed Bandol rose from Bastide Blanche. Saline, herb-driven and structured; one of the better-value organic roses in the appellation.
Pairs with: Saffron mussels, Grilled chicken with herbes de Provence, Bourride
Dry · Full-bodied · Firm tannin · High acidity · Savoury
Organic Mourvedre-led Bandol from Souviou's terraced vineyards. Approachable but properly structured, with classic Bandol garrigue and leather depth.
Pairs with: Roast pork loin with thyme, Beef bourguignon, Aged Tomme
Dry · Full-bodied · Firm tannin · High acidity · Savoury
Mourvedre-led Bandol from the Ott family's Romassan estate at Le Castellet. Classic Bandol structure with leather, garrigue and graphite depth; the family's red flagship.
Pairs with: Magret de canard with rosemary, Boeuf en daube, Aged Tomme de Provence
Dry · Medium-bodied · Low tannin · High acidity · Savoury
Mourvedre-led Bandol rose from Ott's Romassan estate, presented in the family's signature amphora-shaped bottle. Structured, saline and herb-driven; ages five years easily.
Pairs with: Bouillabaisse, Lobster thermidor, Pissaladiere
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Semillon-led Provencal white from Ott's coastal Clos Mireille estate near La Londe-les-Maures. Wax, honey and saline depth from vineyards within a few hundred metres of the Mediterranean.
Pairs with: Grilled langoustines with garlic butter, Sea bass baked in salt crust, Lobster bisque
Dry · Medium-bodied · Low tannin · High acidity · Savoury
Cotes de Provence rose from the Ott family's founding estate at Taradeau. Coastal-influenced with stone fruit and citrus lift over a saline-peppery finish.
Pairs with: Grilled red mullet with fennel, Salade nicoise, Vitello tonnato
Dry · Light-bodied · Low tannin · High acidity · Refreshing
Ott's accessible Cotes de Provence rose, designed to extend the family's amphora-bottle profile to a wider market. Lighter than the estate cuvees, with stone fruit and citrus lift.
Pairs with: Sushi, Goat cheese salad, Charcuterie board
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Joint-venture rose from Chateau Miraval (Perrin family with Brad Pitt and the Stoli Group). Cinsault-led with classic Provencal stone fruit and citrus over a saline finish.
Pairs with: Sushi platter, Salt-baked sea bass, Goat cheese tart
Dry · Light-bodied · Low tannin · High acidity · Refreshing
Miraval's accessible entry-level rose, designed as a fresher, lighter expression than the estate flagship. Watermelon and citrus lift over a saline finish.
Pairs with: Charcuterie board, Goat cheese and fig salad, Grilled prawns with lemon
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Joint-venture Champagne Blanc de Blancs from the Peters-Liebart family of Champagne Pierre Peters with Brad Pitt and the Stoli Group, bottled under the Muse de Miraval label; chalky, ginger-driven and built for cellaring.
Pairs with: Oysters on the half shell, Lobster with butter sauce, Aged Comte gougeres
Dry · Light-bodied · Low tannin · High acidity · Refreshing
The Cotes de Provence rose that arguably defined the modern category. Pale, fresh and friendly, with stone fruit and citrus over a saline finish; the entry point to Sacha Lichine's Esclans range.
Pairs with: Sushi, Salade nicoise, Goat cheese tart
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Esclans' next step up from Whispering Angel: roughly half barrel-fermented for added texture and complexity. Stone fruit and saline depth with a creamy almond-vanilla register from old oak.
Pairs with: Salt-baked sea bass, Roast chicken with tarragon, Provencal vegetable tart
Dry · Full-bodied · Low tannin · High acidity · Elegant
Esclans' premium rose, fermented and aged in 600-litre demi-muids on lees. Vinous and structured, with almond-vanilla texture from oak balanced by saline depth and citrus.
Pairs with: Lobster thermidor, Roast poularde, Pan-fried turbot with hollandaise
Dry · Full-bodied · Low tannin · High acidity · Elegant
The Esclans flagship and benchmark for ultra-premium Provencal rose. Grenache from 80-year-old vines, fermented and aged in mostly new 600-litre demi-muids. Dense, structured and built to age.
Pairs with: White truffle pasta, Roast turbot with brown butter, Lobster bisque
Dry · Light-bodied · Low tannin · High acidity · Refreshing
Esclans' entry-level companion to Whispering Angel, designed for early summer drinking. Lighter, paler and crisper, with watermelon and citrus over a saline finish.
Pairs with: Mediterranean meze platter, Tomato and watermelon salad, Grilled fish tacos
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Cotes de Provence Cru Classe rose from organic Sainte Marguerite. Classic Provencal style: stone fruit, citrus and saline depth from coastal La Londe vineyards.
Pairs with: Grilled langoustines with garlic, Salade nicoise, Vegetable tian
Dry · Full-bodied · Firm tannin · High acidity · Savoury
Syrah-led Cotes de Provence Cru Classe red from organic Sainte Marguerite. Bordeaux-style barrique-aged with cedar, graphite and dark-fruit depth.
Pairs with: Magret de canard with cherries, Slow-braised lamb shank, Aged Comte with walnut
Dry · Light-bodied · Low tannin · High acidity · Refreshing
Organic Cotes de Provence rose from Leoube's seafront vineyards on the Bormes-les-Mimosas coast. Pale, fresh and friendly with saline depth from the sea.
Pairs with: Grilled red mullet, Octopus carpaccio, Charcuterie board
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Leoube's premium Cotes de Provence rose, partially oak-fermented for texture. Stone fruit and tangerine over a saline finish with creamy almond-wax depth.
Pairs with: Lobster with herb butter, Grilled sea bass with fennel, Roast quail with grapes
Dry · Full-bodied · Firm tannin · High acidity · Savoury
Syrah-led red from Leoube's coastal vineyards in the AOC Cotes de Provence La Londe sub-appellation. Garrigue and graphite-driven with cocoa-nib depth from organic-farmed Syrah.
Pairs with: Grilled lamb chops with garlic, Beef stew with olives, Wild mushroom risotto
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Tibouren-led Cotes de Provence Cru Classe rose from Galoupet, acquired by Moet Hennessy in 2019. The estate uses native yeasts, gravity-flow winemaking and partial old-oak fermentation for textural depth.
Pairs with: Grilled tuna nicoise, Lobster with herb butter, Roast turbot with brown butter
Dry · Light-bodied · Low tannin · High acidity · Refreshing
Galoupet's accessible companion to the Cru Classe, sold in a recycled-plastic bottle to underline the sustainability story. Light, fresh and saline.
Pairs with: Beach picnic charcuterie, Grilled mackerel with lemon, Tomato and goat cheese tart
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Cinsault-led Provencal rose from organic-farmed La Tour de l'Eveque. Bottled in the estate's distinctive blue glass; pale, fresh and reliable.
Pairs with: Pissaladiere, Salade nicoise, Grilled white fish with lemon
Dry · Full-bodied · Firm tannin · High acidity · Savoury
Syrah-led red from La Tour de l'Eveque. Cool-influenced Pierrefeu site produces a more graphite-driven Cotes de Provence red than Var coast estates.
Pairs with: Lamb shoulder with thyme, Beef cheek braised in red wine, Aged Tomme
Dry · Light-bodied · Low tannin · High acidity · Refreshing
Cinsault-led Provencal rose from the Burgundy-meets-Provence collaboration of Jacques Seysses (Domaine Dujac), Aubert de Villaine (DRC) and Michel Macaux. Pale, fresh and reliably structured.
Pairs with: Pizza margherita, Charcuterie with cornichons, Salade nicoise
Dry · Full-bodied · Firm tannin · High acidity · Savoury
Cabernet-led Provencal red from Triennes. Bordeaux-style backbone with Burgundian winemaking discipline; structured and graphite-driven.
Pairs with: Lamb chops with rosemary, Beef stew with olives, Aged Comte
Dry · Medium-bodied · Low tannin · High acidity · Fruity
Single-varietal Viognier from Triennes, planted at the Burgundian founders' insistence. Apricot and honeysuckle aromatics balanced by precise acidity and a saline finish.
Pairs with: Roast pork with apple, Goat cheese souffle, Thai green curry chicken
Dry · Light-bodied · Low tannin · High acidity · Refreshing
Minuty's accessible Cotes de Provence rose, instantly recognisable by its tall slim bottle. Pale, fresh and friendly with stone fruit, citrus and saline depth.
Pairs with: Mediterranean seafood platter, Vegetable spring rolls, Goat cheese on toast with honey
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Minuty's Cru Classe estate rose, from the family's single Gassin estate above the Bay of Saint-Tropez. More structured than the volume M cuvee, with classic Provencal stone-fruit lift.
Pairs with: Grilled red mullet with fennel, Salade nicoise, Provencal vegetable tian
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Minuty's flagship premium rose, partially old-oak fermented, with the name referring to the estate's elevation in metres. Vinous and structured, designed to compete with the upper Esclans tier.
Pairs with: Lobster with herb butter, Pan-fried turbot with hollandaise, Roast poularde with truffle
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Cru Classe rose from Sainte Roseline at Les Arcs. Distinctive Marc Chagall-illustrated label; classic structured Provencal rose with Tibouren character.
Pairs with: Bouillabaisse, Grilled sardines, Pissaladiere
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Sainte Roseline's premium cuvee, partially old-oak fermented for textural depth. Stone fruit and tangerine with almond-wax richness; designed to compete with the Esclans and Minuty upper tier.
Pairs with: Lobster bisque, Roast turbot with brown butter, Roast capon with truffle
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Saint Maur's accessible Cru Classe rose since acquisition by Roger Zannier in 2009. Pale, fresh and reliably structured.
Pairs with: Grilled prawns with garlic, Salade nicoise, Goat cheese tart
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Saint Maur's premium single-vineyard rose, partially old-oak fermented for textural depth. Stone fruit and tangerine over saline depth with creamy almond-wax richness.
Pairs with: Lobster with herb butter, Pan-fried turbot with hollandaise, Roast capon with citrus
Dry · Light-bodied · Low tannin · High acidity · Refreshing
Volume Cotes de Provence rose from organic Chateau de Berne. Pale, fresh and reliably accessible; the entry tier of Berne's rose hierarchy.
Pairs with: Pizza margherita, Charcuterie with cornichons, Salade nicoise
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Berne's mid-tier Cotes de Provence rose, in the recognisable frosted-glass bottle. More structured than Inspiration with longer lees aging.
Pairs with: Grilled prawns with garlic, Salade nicoise, Goat cheese souffle
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Organic-farmed Cotes de Provence rose from La Mascaronne at Le Luc-en-Provence. Pale, fresh and structured; one of the more critically respected mid-priced Provencal roses.
Pairs with: Sea bream carpaccio, Provencal vegetable tian, Grilled red mullet
Dry · Full-bodied · Firm tannin · High acidity · Savoury
Syrah-led red from organic Mascaronne. Bordeaux-style backbone with cedar, graphite and dark-fruit depth; one of the more critically respected Cotes de Provence reds.
Pairs with: Slow-braised beef short ribs, Aged Comte with walnut, Wild boar pappardelle
Dry · Light-bodied · Low tannin · High acidity · Refreshing
Cotes de Provence rose from the Saint-Tropez Maitres Vignerons cooperative under the Tropez brand. Pale, fresh and built for beach and aperitivo.
Pairs with: Mediterranean seafood platter, Tomato and watermelon salad, Salade nicoise
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Cru Classe rose from Scottish-owned Rimauresq at Pignans. Partial old-oak fermentation gives the cuvee texture; classic structured Provencal rose with almond-saline depth.
Pairs with: Grilled langoustines with garlic butter, Lobster bisque, Roast chicken with tarragon
Dry · Full-bodied · Firm tannin · High acidity · Savoury
Cru Classe red from Rimauresq under Scottish ownership. Mourvedre and Syrah-led with garrigue, graphite and cedar depth on a firm-tannin frame.
Pairs with: Magret de canard with cherries, Lamb shanks braised in red wine, Aged Tomme
Dry · Medium-bodied · Low tannin · High acidity · Savoury
The reference for serious Tibouren in Provence: aged 12 months in old foudres under a velum that allows controlled oxidation. Dried fruit, orange peel and nutty depth set this apart from any other Provencal rose.
Pairs with: Bouillabaisse with rouille, Pieds et paquets marseillais, Aioli garni
Dry · Medium-bodied · Low tannin · High acidity · Savoury
100 percent Tibouren from Cibonne's oldest single-parcel vines, aged 18 months under a velum. A long-velum-aged expression of Provencal Tibouren: dried-fruit, oxidative-driven and deeply savoury.
Pairs with: Aged Comte with quince paste, Slow-cooked octopus with smoked paprika, Provencal lamb tagine with apricot
Dry · Medium-bodied · Medium tannin · High acidity · Savoury
Tibouren-led Cotes de Provence red, aged in old foudres under velum. Light-coloured and Pinot-like in feel, with wild-herb savoury depth and a saline lift unique in Provencal red.
Pairs with: Pieds et paquets marseillais, Duck breast with figs, Aged Tomme de Provence
Dry · Light-bodied · Low tannin · High acidity · Refreshing
Cuvee Alexandra is Rasque's volume Cotes de Provence rose, named after the late owner Chantal Biancone-Lukianoff's daughter. Pale, fresh and reliably structured.
Pairs with: Salade nicoise, Grilled prawns with garlic, Provencal vegetable tart
Dry · Full-bodied · Firm tannin · High acidity · Savoury
Syrah-led Cotes de Provence red from Chateau Rasque. Bordeaux-style barrique aging with cedar, garrigue and dark-fruit depth on a firm-tannin frame.
Pairs with: Lamb chops with rosemary, Beef stew with olives, Aged Tomme
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Cru Classe rose from organic Gavoty near Cabasse. Family-run since 1806, the estate is one of the more under-the-radar Cru Classe holdings. Classic structured Provencal rose.
Pairs with: Salade nicoise, Grilled red mullet, Pissaladiere
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Premium oak-fermented Cru Classe rose from organic Gavoty. Named after Bernard Gavoty, the late music critic who chronicled the estate in the 20th century. Almond and saline depth with stone-fruit lift.
Pairs with: Lobster bisque, Roast turbot with brown butter, Pan-fried sea bass with fennel
Dry · Full-bodied · Firm tannin · Medium acidity · Contemplative
Old-vine Grenache-Mourvedre blend from limestone scree on the north-facing slope above the Arc river. Garrigue-laced, slow-evolving Palette with firm tannins and a long savoury finish.
Pairs with: Daube provencale, Roast saddle of lamb with rosemary, Aged Tomme de Provence
Dry · Full-bodied · Low tannin · Medium acidity · Contemplative
Clairette-led white from old vines on limestone scree, fermented and aged in old foudres. Among Provence's most age-worthy whites, with waxy texture and a saline finish.
Pairs with: Bouillabaisse, Roast Bresse chicken with herbs, Brandade de morue
Dry · Medium-bodied · Low tannin · Medium acidity · Elegant
Old-foudre-aged rose from estate Grenache, Mourvedre and Cinsault. Deeper-coloured and more structured than typical Provence rose, with savoury complexity and ageing potential.
Pairs with: Pissaladiere, Grilled tuna with tapenade, Provencal roast chicken with garlic
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Marsanne-led Cassis white from terraced limestone vines above the Mediterranean at Cap Canaille. Saline, mineral and built around the salt of the sea below.
Pairs with: Bouillabaisse, Oysters on the half-shell, Bourride
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Pale Mediterranean rose from terraced cliffs at Cap Canaille. Direct-press Grenache-Cinsault with high acidity and a saline, mineral finish.
Pairs with: Salade nicoise, Grilled sardines with lemon, Aioli platter (steamed cod with vegetables)
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Marsanne-Clairette Cassis Blanc from steep limestone slopes at the foot of Cap Canaille. Saline, chiseled and built for seafood.
Pairs with: Bourride, Sea urchin pasta, Anchoiade with raw vegetables
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Pale Provence rose from Grenache, Cinsault and Mourvedre grown on Cap Canaille's limestone. Direct-press, saline and built for summer seafood tables.
Pairs with: Pissaladiere, Grilled red mullet with thyme, Salade nicoise
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Marsanne-Clairette Cassis Blanc with a Sauvignon Blanc accent for added lift. Saline, herbal and built for the harbour-side seafood table.
Pairs with: Bouillabaisse, Grilled bream with herbs, Tellines a la provencale
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Old-vine Marsanne-led Cassis Blanc de Blancs, with partial barrel ferment giving textural weight. Honey and almond on a mineral spine.
Pairs with: Bouillabaisse, Roast monkfish with Provencal herbs, Grilled lobster with garlic butter
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Pale Cotes de Provence rose direct-pressed from Grenache and Cinsault parcels outside the Cassis AOC. Easy, saline and built for harbour-side summer drinking.
Pairs with: Pan bagnat, Aioli platter, Charcuterie board
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Classical Cassis Blanc from the Paret family's organic-certified vines facing the bay. Saline, citrussy and built for sea-facing pairings.
Pairs with: Bouillabaisse, Grilled sea bass with herbs, Oysters on the half-shell
Dry · Full-bodied · Low tannin · Medium acidity · Elegant
Reserve Cassis Blanc from old-vine Marsanne with partial barrel fermentation. Honeyed weight and saline drive for ageing.
Pairs with: Roast lobster with garlic butter, Bouillabaisse, Roast Bresse chicken with herbs
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Pale Mediterranean Cassis rose from organic-certified Grenache and Cinsault. Saline, easy and built for summer drinking.
Pairs with: Tellines (wedge clams) with garlic, Salade nicoise, Pissaladiere
Dry · Medium-bodied · Medium tannin · Medium acidity · Savoury
Folle Noire-led Bellet red from biodynamic vineyards in the hills above Nice. Wild-herb, peppery and saline; the rare urban-Provence red.
Pairs with: Daube nicoise, Roast saddle of lamb with herbes de Provence, Aged Tomme de Provence
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Rolle-led Bellet white from biodynamic vineyards above Nice. Saline, almond-driven and quietly age-worthy.
Pairs with: Socca, Pissaladiere, Grilled red mullet with thyme
Dry · Medium-bodied · Firm tannin · Medium acidity · Contemplative
Single-vineyard pure Folle Noire from biodynamic old vines, named for Joseph Sergi's father Giovanni. The estate's flagship Bellet red.
Pairs with: Daube provencale, Wild boar civet, Aged sheep's milk cheese
Dry · Medium-bodied · Medium tannin · Medium acidity · Savoury
Folle Noire-led Bellet red from the historic 1898 estate in the Saquier hills inside the Nice city limits. Wild-herb, peppery and savoury.
Pairs with: Daube nicoise, Roast lamb with rosemary, Aged Pelardon cheese
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Rolle-led Bellet white from the Saquier slopes inside the Nice city limits. Salty, almond-driven and pairing-friendly.
Pairs with: Socca, Grilled red mullet with thyme, Pissaladiere
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Braquet-led Bellet rose, the rare appellation rose built around the heritage indigenous grape. Pale, herbal and locally driven.
Pairs with: Pissaladiere, Tellines a la provencale, Salade nicoise
Dry · Medium-bodied · Medium tannin · Medium acidity · Savoury
Folle Noire-Braquet Bellet red from the Crematt and Saint-Sauveur slopes in the hills of Nice. Wild-herb, peppery and saline.
Pairs with: Daube nicoise, Roast lamb with herbes de Provence, Aged Tomme de Provence
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Rolle-led Bellet Blanc with a Chardonnay accent from the Crematt slopes above Nice. Saline, herbal and aromatic.
Pairs with: Pissaladiere, Grilled bream with herbs, Socca
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Braquet-led Bellet rose from the hills above Nice. The rare appellation rose built around the indigenous grape; pale, herbal and locally driven.
Pairs with: Tellines a la provencale, Salade nicoise, Charcuterie board
Dry · Full-bodied · Firm tannin · Medium acidity · Contemplative
A 50-50 Cabernet Sauvignon and Syrah blend from biodynamically farmed Alpilles foothills. Bordeaux structure meets Mediterranean garrigue; bottles regularly cellar 20 to 30 years from vintage.
Pairs with: Roast leg of lamb with rosemary and garlic, Daube provencale, Wild boar civet
Dry · Full-bodied · Low tannin · Medium acidity · Contemplative
Marsanne-Roussanne blend with Chardonnay and Grenache Blanc accents from biodynamically farmed Alpilles foothills. Honeyed weight on a saline-mineral spine; produced in tiny quantities.
Pairs with: Roast Bresse chicken with morels, Roast monkfish with herbes de Provence, Aged Comte cheese
Dry · Full-bodied · Firm tannin · Medium acidity · Contemplative
Top-of-range Les Baux red blending Grenache, Mourvedre and Syrah from old-vine parcels. Long oak ageing for cellar potential.
Pairs with: Roast leg of lamb with rosemary, Daube provencale, Aged Tomme de Provence
Dry · Full-bodied · Firm tannin · Medium acidity · Savoury
Cabernet-Grenache-Syrah blend named for the standing stone on the estate. Structured, herb-driven Les Baux red.
Pairs with: Grilled lamb chops with rosemary, Beef bourguignon, Wild boar pappardelle
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Pale Grenache-Cinsault-Syrah rose from organic-certified vines at the foot of Les Baux. Easy, summery, picnic-friendly.
Pairs with: Pissaladiere, Grilled vegetable tian, Charcuterie board
Dry · Full-bodied · Firm tannin · Medium acidity · Contemplative
Cornaline is Dominique Hauvette's biodynamic flagship red, Grenache-Cabernet-Syrah aged in concrete eggs and old foudres with no added sulfites. Wild-herb-driven, structured and unusually transparent for the warm climate.
Pairs with: Roast leg of lamb with rosemary and garlic, Wild boar civet, Aged Comte cheese
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Concrete-egg-aged biodynamic rose from Grenache, Cinsault and Carignan. Unusually structured for Provence rose; ages remarkably.
Pairs with: Grilled tuna with tapenade, Pissaladiere, Soft goat cheese with rosemary
Dry · Full-bodied · Low tannin · Medium acidity · Contemplative
Roussanne-led concrete-egg-aged Alpilles white from biodynamic vines. Beeswax weight on a saline-mineral spine; built for the cellar.
Pairs with: Roast Bresse chicken with morels, Aged Comte cheese, Roast monkfish with Provencal herbs
Dry · Medium-bodied · Medium tannin · Medium acidity · Rustic
Everyday Les Baux red from one of the founding organic producers of the Alpilles. Grenache-Carignan-Syrah-Cabernet blend; herb-driven, easy and structured.
Pairs with: Roast lamb with herbes de Provence, Daube provencale, Aged Tomme de Provence
Dry · Full-bodied · Firm tannin · Medium acidity · Contemplative
Reserve du Mas is the estate's long-aged Les Baux red, blending Grenache, Mourvedre, Syrah and Cabernet from older vines and finished in oak barrels.
Pairs with: Roast leg of lamb with rosemary, Beef bourguignon, Wild boar civet
Dry · Full-bodied · Firm tannin · Medium acidity · Contemplative
Demeter-certified Les Baux red from Chateau Romanin below the ruins of a 13th-century Templar castle. Grenache-Syrah-Mourvedre-Cabernet blend; structured, herb-driven and cellar-worthy.
Pairs with: Roast leg of lamb with rosemary, Daube provencale, Aged Comte cheese
Dry · Full-bodied · Firm tannin · Medium acidity · Contemplative
Coeur de Romanin is the estate's small-lot prestige red, drawn from old-vine Syrah-Mourvedre-Cabernet parcels. Cellar-worthy and long-aged.
Pairs with: Wild boar civet, Roast saddle of lamb with herbs, Aged Comte cheese
Dry · Medium-bodied · Low tannin · Medium acidity · Elegant
Demeter biodynamic Alpilles white from Rolle, Roussanne and Grenache Blanc. Honeyed-yet-mineral; part-oak weight on a saline spine.
Pairs with: Roast Bresse chicken with herbs, Grilled bream with thyme, Soft goat cheese with herbs
Dry · Full-bodied · Firm tannin · Medium acidity · Contemplative
Demeter biodynamic Les Baux red built around Syrah from old-vine parcels. Low-sulfite, concrete-egg and old-foudre raised; the estate's most expressive cuvee.
Pairs with: Roast leg of lamb with rosemary, Wild boar civet, Aged Tomme de Provence
Dry · Medium-bodied · Low tannin · Medium acidity · Refreshing
Demeter biodynamic Rolle-Roussanne white from the Alpilles foothills. Cailloutis (Provencal for pebble) names the rocky alluvial soils. Honeyed-yet-mineral.
Pairs with: Roast Bresse chicken with herbs, Grilled bream with thyme, Soft goat cheese
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Demeter biodynamic Les Baux rose, direct-pressed from Grenache-Cinsault-Syrah. Pale, saline and pairing-friendly.
Pairs with: Salade nicoise, Pissaladiere, Grilled vegetable tian
Dry · Full-bodied · Firm tannin · Medium acidity · Elegant
Coteaux d'Aix flagship red from biodynamic vineyards on the 200-hectare La Coste estate. Syrah-led, structured, herb-driven.
Pairs with: Roast leg of lamb with rosemary, Daube provencale, Aged Comte cheese
Dry · Medium-bodied · Low tannin · Medium acidity · Elegant
Coteaux d'Aix Grand Vin Blanc from Rolle and Chardonnay grown biodynamically on the La Coste estate. Honeyed-yet-mineral; barrel-aged for cellar potential.
Pairs with: Roast Bresse chicken with morels, Grilled lobster with garlic butter, Roast monkfish with herbes de Provence
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Pale biodynamic Coteaux d'Aix rose from Grenache, Cinsault and Syrah. The estate's everyday rose; easy, summery, picnic-friendly.
Pairs with: Pissaladiere, Grilled vegetable tian, Charcuterie board
Dry · Medium-bodied · Medium tannin · High acidity · Elegant
An unusual Mediterranean Pinot Noir from La Coste's higher-altitude biodynamic parcels. Bottled as IGP Pays d'Aigues since Pinot Noir is not permitted in the Coteaux d'Aix AOC.
Pairs with: Duck breast with cherries, Mushroom risotto, Roast pork loin with apples
Dry · Full-bodied · Firm tannin · Medium acidity · Contemplative
Clos Victoire is Calissanne's prestige red, drawn from old-vine Syrah and Cabernet Sauvignon parcels overlooking the Etang de Berre. Structured, herb-driven, cellar-worthy.
Pairs with: Roast leg of lamb with rosemary, Daube provencale, Aged Tomme de Provence
Dry · Full-bodied · Medium tannin · Medium acidity · Rustic
Calissanne's Prestige red is the everyday Coteaux d'Aix offering, blending Syrah, Grenache and Cabernet from organic-certified vineyards above the Etang de Berre.
Pairs with: Grilled lamb chops with rosemary, Wild boar pappardelle, Daube provencale
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Pale Coteaux d'Aix rose from organic-certified Grenache-Cinsault-Syrah at Lancon-Provence. Saline, summery, picnic-ready.
Pairs with: Salade nicoise, Pissaladiere, Grilled vegetable tian
Dry · Full-bodied · Firm tannin · Medium acidity · Contemplative
Beates' Terra d'Or is the estate's most cellar-worthy red, drawn from biodynamic Syrah and Cabernet parcels at Lambesc between the Alpilles and the Luberon.
Pairs with: Roast leg of lamb with rosemary, Daube provencale, Aged Tomme de Provence
Dry · Medium-bodied · Medium tannin · Medium acidity · Rustic
Esprit des Beates is the estate's everyday Coteaux d'Aix red, drawn from across the 40-hectare biodynamic vineyard at Lambesc.
Pairs with: Grilled lamb chops with rosemary, Wild boar pappardelle, Aged sheep's milk cheese
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Pale Coteaux d'Aix rose from biodynamic Grenache, Cinsault and Syrah at Lambesc. Saline, summery, picnic-ready.
Pairs with: Pissaladiere, Salade nicoise, Grilled vegetable tian
Dry · Full-bodied · Firm tannin · Medium acidity · Savoury
Collection is Beaupre's prestige Coteaux d'Aix red, drawn from older Syrah, Grenache and Cabernet parcels at Saint-Cannat. Organic-certified.
Pairs with: Roast leg of lamb with rosemary, Daube provencale, Aged Tomme de Provence
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Pale Coteaux d'Aix rose from organic-certified Grenache-Cinsault-Syrah at Saint-Cannat. The estate's everyday rose; easy, summery, picnic-friendly.
Pairs with: Pissaladiere, Salade nicoise, Grilled vegetable tian
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Rolle-Sauvignon Coteaux d'Aix Blanc from Beaupre at Saint-Cannat. Citrus-lifted, herb-driven and pairing-friendly.
Pairs with: Grilled bream with herbs, Soft goat cheese, Aioli platter
Dry · Full-bodied · Firm tannin · Medium acidity · Contemplative
Single-vineyard Cabernet-led Coteaux Varois red from Lanversin family's organic estate at Saint-Maximin. Long oak ageing for cellar potential.
Pairs with: Roast leg of lamb with rosemary, Daube provencale, Aged Comte cheese
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Saignee Coteaux Varois rose from organic Grenache-Cinsault. The name (Rose of One Night) refers to a single overnight skin maceration. Saline and herbal.
Pairs with: Pissaladiere, Salade nicoise, Grilled vegetable tian
Dry · Medium-bodied · Medium tannin · Medium acidity · Rustic
Everyday Coteaux Varois red blending Syrah and Grenache from organic vines at Saint-Maximin. Approachable, herb-driven.
Pairs with: Grilled lamb chops with rosemary, Wild boar pappardelle, Aged sheep's milk cheese
Dry · Full-bodied · Firm tannin · Medium acidity · Contemplative
Perle de Margui is Famille Perrin's prestige red bottling from Margui's organic estate at Chateauvert. Syrah-led, structured, herb-driven.
Pairs with: Roast leg of lamb with rosemary, Daube provencale, Wild boar civet
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Pale Coteaux Varois rose from organic Grenache-Cinsault-Syrah at Chateauvert. Famille Perrin's Provence Verte rose; saline, summery.
Pairs with: Salade nicoise, Grilled vegetable tian, Pissaladiere
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Rolle-Sauvignon Coteaux Varois white from Famille Perrin's organic Margui estate. Citrus-lifted, herb-driven, saline.
Pairs with: Grilled bream with herbs, Aioli platter, Soft goat cheese
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Single-vineyard pale rose from Mas de Cadenet's old north-facing parcel above the Sainte-Victoire mountain. Organic-certified Grenache-Cinsault-Syrah.
Pairs with: Salade nicoise, Grilled vegetable tian, Pissaladiere
Dry · Full-bodied · Firm tannin · Medium acidity · Contemplative
Cotes de Provence Sainte-Victoire prestige red blending Syrah, Cabernet and Grenache from old-vine parcels below the Sainte-Victoire mountain at Trets.
Pairs with: Roast leg of lamb with rosemary, Daube provencale, Aged Tomme de Provence
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Pale Cotes de Provence Sainte-Victoire everyday rose from organic-certified Grenache-Cinsault-Syrah at Trets. Easy, summery, picnic-friendly.
Pairs with: Pissaladiere, Grilled vegetable tian, Charcuterie board
Dry · Medium-bodied · Low tannin · Medium acidity · Elegant
Confidentielle is the estate's reserve white from old-vine Rolle and Semillon on schist soils in the La Londe sub-denomination. Honeyed-yet-mineral; lees-aged for textural weight.
Pairs with: Roast Bresse chicken with herbs, Grilled lobster with garlic butter, Aged Comte cheese
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Pale Cotes de Provence La Londe rose from organic Grenache-Cinsault-Syrah on schist soils. The estate's everyday rose, named for Magali Combard.
Pairs with: Grilled red mullet with thyme, Salade nicoise, Pissaladiere
Dry · Full-bodied · Firm tannin · Medium acidity · Contemplative
Cotes de Provence La Londe prestige red from organic-certified Syrah, Grenache and Mourvedre on schist soils. Named for Delphine Combard.
Pairs with: Roast leg of lamb with rosemary, Daube provencale, Wild boar civet
Peak wine-travel season in Provence is spring through autumn, with harvest the standout window.
classified-growth and grand-cru estates require booking days to weeks ahead; smaller family domaines often take walk-ins midweek.
most estates open 10:00 to 17:00 by appointment, often closed Sunday and Monday.
tipping is not expected at tastings; buying a bottle from the cellar door is the customary thank-you.
Ask the next local you meet what they would order. Provence rewards trust.