Delicate pink color. Strawberries and light pepper. Textured and fruity, with flavors of red plums, lemon zest, raspberries. While much of Provence is a patchwork of different terroirs, the estate’s high-altitude vineyards, located in the hills above the Côte d’Azur, are singular in that soils are rich in limestone, like Burgundy. A blend of Cabernet Sauvignon, Grenache, Mourvédre, Syrah and Cinsault. Rosé de pressurage; fermented on indigenous yeasts in tank. Malolactic conversion allowed.
Much of the estate’s vineyard terraces were replanted in the 1990s to improve clonal selection, vine density and the mix of grape varieties. Soils are rich in gravel and limestone—part of the Triassac plateau of the Haut Pays—unusually mineral terroir for the region. PAIRING SUGGESTIONS: Sweet/spicy Asian cuisines; barbecue