Stony, spicy, and dense, it evokes red berries, watermelon, and garrigue and offers a beautiful accompaniment to a wide range of dishes.

Grenache is joined by Syrah and a drop of Mourvèdre to create this delightful everyday red scented of herbes de Provence and ripe black cherry.

Stony and smoky, and full of garrigue and black cherry, it is an epic wine that opens up wonderfully now.

An abundance of violets and velvet, amid a cooling sensation of a cold spring on a hot day.

Leydiers at Domaine de Durban are particularly proud of their Muscat de Beaumes-de-Venise, a vin doux naturel, as they are among the last to craft it in the traditional style.

The complexity and depth of this wine is driven by the 60-80 year old Grenache vines reaching deep down into the clay and limestone soils.

The flavors are mostly deep and dark—stones, licorice, black olive, and blackberry—but the frame is lithe.

A relatively rare beast, Serge’s blanc is a ripe, honey-infused cornucopia of fruit.

Serve this one cool, from a carafe, with a plain old burger—generously seasoned with herbes de Provence.

The Férigoules have honed a unique style of Vacqueyras that mixes deep, dark color with a lightness of touch, rusticity with warmth, and minerality with delicious fresh fruit.