CLEARANCE: Provence Rosé Selection

Provence rosé is crafted using the saignée method, where grape juice has minimal contact with red grape skins, creating that signature pale salmon colour. The Mediterranean climate and limestone-rich soils of Provence produce rosés with exceptional minerality and crisp acidity. Unlike many New World rosés that can be fruit-forward and sweet, Provence rosés are traditionally dry with subtle fruit flavours and a distinctive herbal complexity from the region's garrigue landscape.

Serve these rosés well-chilled at 8-10°C to highlight their fresh, mineral character and bright acidity. The raspberry and strawberry notes will be most pronounced when properly chilled, while the creamy texture becomes more apparent as the wine warms slightly in the glass. These wines are perfect for outdoor entertaining and pair beautifully with Mediterranean cuisine, seafood, or light summer salads.

The minerally backbone and fresh acidity of these Provence rosés make them incredibly food-friendly, particularly with dishes that complement their delicate fruit profile. Try them with grilled prawns, goat's cheese salads, or Niçoise-style dishes that echo their regional origins. The creamy texture also pairs wonderfully with soft cheeses and charcuterie, while the strawberry and raspberry notes enhance dishes with fresh herbs like basil or thyme.

Coteaux d'Aix en Provence and Côtes de Provence represent distinct terroirs within the broader Provence region, each contributing unique characteristics to rosé production. Coteaux d'Aix tends to produce rosés with more structure and mineral complexity due to its inland location and varied soils, while Côtes de Provence offers classic coastal elegance. This selection allows you to explore how different microclimates and winemaking traditions within Provence create subtle but meaningful variations in style.

These Provence rosés are best consumed within 2-3 days of opening when stored in the refrigerator with a proper wine stopper. The 2024 vintage represents peak freshness, and rosé wines are designed to showcase vibrant fruit and crisp acidity that can diminish once exposed to oxygen. Unlike red wines that may improve with decanting, these rosés should be enjoyed immediately after opening to capture their intended bright, mineral-driven character.