Dry, packed with fruit and fresh berry flavors yet as pale as can be, rosés from Provence, in the South of France, have taken our summers by storm.
These wines are blends of Grenache, Syrah, Cinsault and, sometimes, Mourvèdre, and occasionally incorporate a small amount of white grapes before pressing to help keep the color pale. There’s always a touch of pepper (that’s the Grenache), spice (Mourvèdre), the slightest hint of structure (Syrah) and plenty of fruit (Cinsault and all the other grapes).
In the easterly Côtes de Provence appellation, rosés take on the classic style, fruity and ready to be enjoyed within a year of bottling. Two subappellations, Sainte-Victoire and La Londe, yield more structured, ageworthy wines.
The Bandol appellation on the Mediterranean coast, also well known for…
