Provence

Nestled in the sun-drenched southeast of France, Provence has long been synonymous with vibrant, refreshing rosé wines, but its winemaking heritage stretches back over 2,600 years, making it one of the oldest wine regions in the world. The ancient Greeks first cultivated vines here, followed by the Romans, shaping Provence’s enduring vinous identity. The region’s Mediterranean climate — characterized by mild winters, hot summers, frequent sunshine, and cooling Mistral winds — creates an ideal environment for cultivating a distinctive array of grape varieties, such as Grenache, Cinsault, Mourvèdre, Syrah, and Rolle (also known as Vermentino).

While Provence is best known for its delicate, pale rosé wines, which now account for nearly 90% of its production, the region also produces notable reds and whites. Provençal rosés are typically dry, crisp, and aromatic, with flavors of strawberry, citrus, melon, and subtle floral notes. These wines are crafted to reflect the terroir, offering a sense of place and the essence of the Mediterranean lifestyle. In addition to rosé, Provence’s red wines often feature a blend of Grenache, Mourvèdre, and Syrah grapes, delivering medium-bodied structure with flavors of dark fruit, herbs, and spices. The less common white wines, made from Rolle, Ugni Blanc, and Clairette, are bright, refreshing, and aromatic.

Provence’s centuries-old distinction arises from its commitment to traditional winemaking combined with innovation. Unlike the more robust reds of Bordeaux or the full-bodied whites of Burgundy, Provençal wines are renowned for their subtlety and finesse. The region's use of indigenous grape varieties, minimal oak influence, and precise blending lend Provence wines their hallmark elegance and drinkability.

A bottle from Provence is exceptionally versatile at the table. Rosé from this region excels as a companion to Mediterranean cuisine: think grilled vegetables, seafood, charcuterie, fresh salads, or even spicy Asian dishes. Red wines from Provence pair beautifully with herbed lamb, ratatouille, or roasted poultry, while its rare whites shine alongside shellfish, goat cheese, or light pasta dishes.