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

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

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.

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

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.

Clairette, an unsung hero of the south, is the main grape here, undoubtedly one of many key elements to this singular wine.

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

It is important to remember the heights that old-vine Grenache can reach when planted on arid, stony plateaus in the shadows of Mount Ventoux.

Dark-fruited, with fresh acidity and stony tannins, it’s about as versatile as reds come from the south of France.

The majesty of the La Crau vineyard is encapsulated in this wine. I can't think of a grander expression of Southern Rhone terroir.