2025 Made in Provence (MIP) Rose Classic

Michel Fabre founded Domaine Sainte Lucie in 1978 in Puyloubier, twenty kilometers east of Aix-en-Provence, at the foot of the Montagne Sainte Victoire. The average thirty-five-year-old sticks of Sainte Lucie are placed on a thin layer of calcareous sandy and red clay soil full of stones. Basically only a soil suitable for wine grapes. This mainly concerns the red varieties grenache and syrah supplemented with some cabernet sauvignon, mourvèdre and of course carignan, vermentino and cinsault.

Because the grapes on the domain enjoy optimal planting in relation to the sun, they can reach full and ripe maturity in good health. In humid weather, the gentle mountain winds - of which the Mistral is perhaps the best known - ensure that fungi and rot do not get a grip on the bunches. It makes organic farming at Domaine Sainte Lucie an easy challenge.

The nature-friendly approach on the domain naturally also has an impact on the wines of Sainte Lucie. They are fruit-rich, elegantly spicy, floral and pure. Add to this the modern bottle versions and the rosés of Domaine Sainte Lucie can be counted among the most seductive Provence wines on every occasion and every moment of use.

The Côtes de Provence appellation covers more than 20,000 hectares, spread over 3 departments: the Var, the Bouches-du-Rhône and a commune in the Alpes-Maritimes that unites 84 communes. The terroir of the Côtes de Provence appellation is as beautiful in the vines as in the roots. The subsoil is true of complex geology, particularly suitable for wine. Two major geological groups coexist in the Côtes de Provence: one limestone in the north and west and the other crystalline in the south and east. The entire western and northern part of the Côtes de Provence consists of alternating hills and limestone elements formed by erosion. Further east, facing the sea, emerge the crystal clear massifs of the Moors and Estérel. This crystalline set is partly formed by rocks of eruptive origin.

The appellation is especially famous for its (light-colored) roses. Their nose offers aromas of fresh flowers (rose), yellow fruit (melon, peach), and red fruit (strawberry, raspberry, cherry), combined with notes of citrus zest, tropical fruit, and marshmallow. Their taste exudes a smooth, round feel, offset by a fresh feeling to varying degrees depending on the vineyard. The wines show a balanced generosity and slightly spicy freshness with a lingering finish often infused with abundant fruitiness.

Unfortunately, at the moment the color has become more of a trademark than the taste and you can see that other appellatie/regions/countries are also making light roses because the market demands this. The wines don't always get better with it. The color is determined by the dyes in the skins, and a rosé made from a Cabernet Sauvignon can only be made light by hardly soaking the skins, resulting in a light wine without any taste at all.

Provence is one of the oldest wine-growing regions in France. Around 600 BC, Greek settlers founded Massalia (Marseille), Nike (Nice), Antipolis (Antibes) and Athénopolis (Saint-Tropez), and established the first vineyards there. Subsequently, the Romans expanded wine growing on a large scale. They also gave the area the name Provincia Romana, later Provence, because they considered the area a province of their great empire.

More information about Provence

The wine region of Provence stretches from Nice in the east to Arles in the west. The south is bounded by the Mediterranean Sea, the northeast borders the Southern Rhône. The climate is one of the driest, warmest and sunniest in France and ideal for wine growing. The mistral from the north sometimes flogs the vines, but at the same time protects them from fungi and organic viticulture is taking place on an increasingly large scale. The best vineyards are located on southern slopes and are therefore better protected from the wind.

When you think of Provence, you think of the immensely popular pale pink rosé. This type of rosé is made by soaking the blue grapes for a short time until the juice has acquired the desired light pink color. They are then quickly but carefully pressed and the juice is further fermented at a low temperature to retain the fresh fruit aromas.

By far the largest part of the total wine production in Provence is rosé and a large amount is consumed locally. Those fresh, fruity wines are of course perfectly suited to the sunny climate and to the Provencal cuisine with dishes such as salad niçoise and soupe au pistou. But also in our country, no summer passes by without the patio tables or picnic blankets being filled with glasses and bottles of light pink rosé from Provence. It is therefore not surprising that this style has now spread to other wine regions. Worldwide, deep-colored, powerful rosés are increasingly making way for more subtle varieties, of course with the example of Provence as an example.

In addition to rosé, beautiful red and white wines are also made. Red is originally made from grenache, cinsault, tibouren and of course mourvèdre (think of Bandol), but increasingly syrah and cabernet sauvignon are part of a blend and the fruit in red wines is also emphasized. A small percentage of white is made from a variety of grapes. Vermentino, locally called rolle, is one of them and produces fresh, characterful wines. Grand Cru wines have an extensive range of Provence wines from all well-known houses. Ott, Minuty, MIP, Miraval and Tempol's natural Bandol wines.

What about the subregions in Provence?

Provence is divided into several subregions, each with its own distinct characteristics and wine-producing traditions. The primary subregions within Provence include:

Côtes de Provence:

Côtes de Provence is the largest and most well-known appellation within the Provence wine region, covering a vast area that includes a variety of terroirs. It is known for producing a significant proportion of the region's wines, including reds, whites, and, most notably, rosés.

The grape varieties used in Côtes de Provence wines include Grenache, Cinsault, Mourvèdre, Syrah, Carignan, Rolle, Ugni Blanc, and others.

The subregion's terroir is diverse, with a range of soils such as limestone, clay, gravel, and sand. The climate is typically Mediterranean.

Coteaux d'Aix-en-Provence:

Coteaux d'Aix-en-Provence is another significant appellation in Provence. It is known for its diverse landscapes and produces a range of wines, with a focus on both reds and rosés.

Similar to Côtes de Provence, the grape varieties in Coteaux d'Aix-en-Provence include Grenache, Syrah, Cinsault, Mourvèdre, and others.

The terroir in this subregion varies, featuring soils such as limestone, clay, and gravel. The climate is Mediterranean, contributing to the quality of the wines.

Coteaux Varois en Provence:

Coteaux Varois en Provence is a smaller appellation compared to Côtes de Provence and Coteaux d'Aix-en-Provence. It is situated in the eastern part of Provence and is known for producing red, white, and rosé wines.

The grape varieties used in this subregion are similar to those in other parts of Provence, including Grenache, Cinsault, Syrah, and others.

The terroir features a mix of soils, including limestone and clay. The climate is Mediterranean, contributing to the ripening of the grapes.

These subregions, along with other smaller appellations, contribute to the overall diversity and richness of the wines produced in Provence. While rosé wines are a highlight, each subregion also has its own expression of red and white wines, showcasing the unique characteristics of the local terroir and grape varieties.

Cinsault is a blue grape variety that is widely planted in wine regions around the Mediterranean Sea. The variety is also known as cinsaut, black prince or ottavianello, depending on the region where it is grown. This grape is believed to have originated in the Languedoc-Roussillon region, Provence, and Rhône region of France, but it is now grown in several countries, including South Africa, Australia, and Lebanon. The cinsault grape thrives in warm, dry climates and grows well in soils of sand and pebbles. It is an early ripening grape, which means that it is often one of the first to be harvested, usually in August. It is also an easy-to-grow grape variety and requires little maintenance, making it a popular choice among winemakers in the Mediterranean.

What does Cinsault wine taste like?

The Cinsault grape is not often used only in wines. Usually, the wine is combined with other grape varieties to make delicious dry rosé. The taste of rosé with the Cinault grape is a bouquet of interesting, beautiful flavors. For example, the grape gives the wines a typical taste of almond, raspberry and a somewhat nutty taste.