Provence wines
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Your guide to Provence
History of wines from Provence
The history of wines in Provence dates back over 2,600 years to the Phocaeans, who introduced grape vines to Marseille in 600 BC. The Romans later settled in the region, renaming it "Provincia Romana," and developed vine culture, spreading it throughout Gaul. This early influence laid the foundation for the diverse grape varieties that would characterize Provence's wines.
During the Middle Ages, monastic orders revived wine production in Provence, initially for their own consumption but later commercialized to contribute significantly to monastic revenues. Noble families and royal officers took over vineyard management in the 14th century, shaping modern Provence wine production. The region's unique terroir, including limestone and clay soils, and its Mediterranean climate, contributed to the distinct flavor profiles of its wines.
The phylloxera epidemic in 1880 devastated Provence's vineyards, but the introduction of grafting techniques using phylloxera-resistant American plants helped restore the industry. In the 20th century, winemakers formed cooperatives to address overproduction issues, leading to the establishment of Appellation d'Origine Contrôlée (AOC) regulations. This ensured the preservation of Provence's wine identity and terroir, making it a renowned region for its high-quality rosé wines.
Terroir of Provence
The terroir of Provence wines is characterized by a diverse range of soils and climates. The region includes areas like Côtes de Provence, which spans from the center to the eastern borders and covers three departments, with soils ranging from limestone to crystalline and volcanic origins. The Côtes de Provence Sainte-Victoire, for instance, has poor, shallow soils formed of limestone and clayey sandstone, while the Coteaux Varois en Provence is known for its high altitude and calcareous soils, making it one of the chilliest regions in Provence.
The climate also plays a significant role in defining the terroir. The region is influenced by the Mediterranean Sea and the Mistral wind, which helps to cool the vineyards and protect them from disease. The sea breezes regulate the sun's heat in summer and harsh temperatures in winter, contributing to the unique flavor profiles of the wines. Additionally, the varied grape varieties such as Grenache, Cinsault, and Mourvèdre, which are commonly used in blends, further enhance the terroir expression of Provence wines.
Top grapes in Provence
Grenache
Grenache is a widely planted grape in Provence, known for its role in producing robust and flavorful red wines. It thrives in the warm, dry climate of the region, contributing significantly to the body, alcohol content, and red fruit flavors in blends. Grenache is often paired with Syrah and Mourvèdre to create the classic GSM blend, which is celebrated for its balance and complexity. This grape's versatility also extends to rosé wines, where it imparts a delicate pink hue and notes of berry and spice.
Mourvèdre
Mourvèdre is another key grape variety in Provence, especially prominent in the Bandol area where it dominates the red wines. This grape is appreciated for its ability to produce deeply colored, tannic wines that age well. Mourvèdre typically presents flavors of dark fruit, such as plums and blackberries, along with hints of meat, tobacco, and leather. Its robust nature makes it a favorite for structured wines that require aging to reach their full potential. In blends, Mourvèdre adds complexity and enhances the wine's longevity, making it a valuable component in many of Provence's most prestigious wines.
Cinsault
Cinsault is a grape variety that excels in the hot, Mediterranean climate of Provence. It is primarily used in the production of light, aromatic rosé wines that the region is famous for. Cinsault contributes high acidity and floral aromas to these wines, along with flavors of red fruits like raspberry and cherry. Its ability to maintain freshness and elegance under the Provencal sun makes it an ideal choice for rosé. Additionally, Cinsault is often blended with Grenache and Syrah to add a soft, fruity dimension to red wines, enhancing their appeal with a touch of finesse and drinkability.