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With its stunning lavender fields, idyllic medieval towns, and alluring landscapes, Provence is undoubtedly one of the most enchanting wine regions in France. But it’s not just its beauty that attracts wine lovers from all over the world. The region has gained an international reputation for its rosé wines, considered the holy grail when it comes to exquisite dry rosés, which account for over 75% of the region’s total wine production. And in fact, Provence is the only wine region in the world where pink wines reign supreme.
However, whilst rosé remains king in the region, critics and enthusiasts the world over consider wines like the spicy, full-bodied red wines, particularly those from the coveted Bandol appellation, to be amongst the region’s best-kept secrets. From the perfumed wines of Bellet, to the rich whites of Cassis, to the organic reds and rosés of Les Baux-de-Provence, Provence’s smaller appellations offer a glimpse into the diverse and exciting world of Provençal wine. Whether you’re a die-hard rosé fan, seeking bold and complex red wines or in the mood for rich, herbal and elegant whites, Provence is a wine region that’s well worth exploring.
Provence is arguably the oldest wine-producing region in France, with the first vineyards being established around 2,600 years ago. While the exact origins of this history are debated, it is believed that winemaking in the region dates back to 600 BC when the Greeks founded Massilia (now known as Marseilles). From then onwards, Provence has been home to a rich and diverse history of viticulture and winemaking. Various groups, including the Phoenicians, Greeks, Romans, and Gauls, each introduced different grape varieties to the area, of Greek and Roman origin, as well as Spanish, Italian, and traditional French wine grapes aswell, making the region quite the mixing pot. Interestingly however, pink wine has been the signature wine of Provence since ancient times. This is likely because the process of macerating must on grape skins to release colour was not yet understood, and as a result, many of the wines produced at the time had a pinkish hue.
In the late 19th century, Provence was hit hard by the phylloxera epidemic, which devastated the region’s viticulture. Many vineyards were destroyed, and it took some time before they were replanted. Some growers turned to the high-yielding but lower quality Carignan grape, which dominated the production of all rosé and red wines in the region.
However, with the arrival of the railroad system in the 19th century, new markets opened up, including Paris in the north boosting the regions reputation and economy. Despite competition from other French wine regions and beyond over the years, Provence has managed to maintain its place in the wine world. The region boasts a small number of outstanding estates that have helped keep the flame of winemaking alive in Provence.
Situated along the Mediterranean coast of France and bordered by the Rhone River to the west and the Côte d’Azur on the east, Provence benefits from a warm Mediterranean climate with mild winters and warm summers. The region experiences an annual average of up to 3,000 hours of sunshine. This excessively sunny weather is countered by the northerly mistral wind, which cools the vineyards and reduces the risk of fungal diseases.
Physically, Provence is only about 150 miles long and 100 miles North to South, but its impact is profound due to its diverse geography. The area boasts of numerous mountain ranges that texture the landscape, providing gentle slopes that vines love, and sheltered valleys. The soils are also diverse; the western countryside is veined with limestone while the east soil is mostly crystalline schist and volcanic rock. Garrigue, a collective term for wild resinous shrubs like rosemary, juniper, thyme, and lavender, grows extensively throughout Provence and famously leaves its identifiable imprint on the character of the wines.
The primary grapes used for the production of rosé and red wines today, are Mourvèdre, Syrah, Grenache, Cinsault, Carignan and Cabernet Sauvignon. Ugni Blanc, Rolle, Semillon and Clairette are used the main varieties used for the production of whites.
Provence has a relatively small number of appellations given its size, with 9 AOCs in total. There are 3 main AOCs which are: Coteaux d’Aix-en-Provence, Coteaux Varois de Provence (also known as “the Heart of Provence”) and The Côtes de Provence. The latter is by far the biggest in terms of size and wine production, accounting for 75% of the Provence’s total wine output; over 80% of which is rosé. Clos de L’Ours is a fantastic family-run domaine producing sensational wines of all styles tucked away in a sleepy corner of the Côtes de Provence.
All three regions focus primarily on rosé production, however since the late 1990s, a number of small and vibrant vineyards have emerged with a renewed focus on producing quality red wines in a new-wave style. These wines are known for their full-fruit ripeness, concentrated flavours, and smooth tannins, and they incorporate grape varieties such as Syrah and Cabernet Sauvignon. This trend has led to a gradual replacement of the once-dominant Carignan grape.
However, although the three largest AOC’s focus primarily on the production of rosé, it is the remaining 6, smaller satellite appellations of Les Baux-de-Provence, Pierrevert, Bandol, Cassis, Bellet and Palette; which really make the region interesting to wine enthusiasts, a few of which we have written about down below.
Bandol: Often referred to as the Grand Cru of Provence, Bandol is situated east of Cassis on the south coast near Marseille. The region is known for its arid, infertile, and well-drained sandy marl and limestone soils, which are perfect for late-ripening Mourvèdre grapes. Bandol produces exceptional whites, flavourful rosés, but is best known for its signature red wines made with up to 95% Mourvèdre. Domaine du Gros Noré and Domaine Tempier are renowned producers in this region.
Les Baux de Provence: Nestled in the Coteaux d’Aix en Provence, Les Baux de Provence is known for its fortified 13th-century town and biodynamic and organic viticulture. Despite the hot climate, the Mistral wind helps keep the grapes dry and rot-free. Grenache, Syrah, Cinsault, and Cabernet Sauvignon are the primary grape varieties used for red wine production. Les Baux de Provence sets itself apart with its commitment to environmentally friendly practices.
Cassis: Located along the Mediterranean coast, Cassis was the first AOC of Provence. It focuses primarily on white wines, which make up over 75% of its production. Clairette and Marsanne are the main grape varieties used, resulting in elegant complex wines with intense aromas of citrus, peach, honey, and dried herbs. The limestone-rich soil contributes to the unique character of the wines, which pair well with local seafood cuisine.
Palette: The smallest AOC of Provence, Palette is tucked beneath Coteaux d’Aix-en-Provence and has a rich winemaking history dating back to Roman times. Mourvèdre is the primary grape variety used for both red and rosé wines, accompanied by Cinsault, Grenache, and other unusual varietals. Palette is also known for its white wines, which include Clairette Blanche, Picardan, Bourboulenc, and unique grapes like Panse Muscade and Piquepoul Blanc. The region has strict blending and ageing requirements for its wines.
These four wine regions showcase the diversity and quality of wines produced in Provence, each with its distinct characteristics and traditions.
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