Avaline Rose is light and fresh with notes of melon and zest. All Avaline wines are made from organic grapes and free from unnecessary additives such as sugars, colors, and concentrates. Avaline wines are vegan, non-GMO, and gluten-free.
Pair your Avaline Rose with the warmth of the sun and company of your best friend.
Blend: Cinsault, Grenache, Cabernet Sauvignon, Syrah, Caladoc
Want to taste Avaline with Cameron Diaz and Katherine Power?
Open a bottle and enjoy a virtual tasting of the Avaline White Blend and Avaline Rosé along with creators Cameron Diaz and Katherine Power, and Wine.com’s own Gwendolyn Osborn.
Ready to taste with Cameron and Katherine? Watch the tasting here.
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Critical AcclaimAll Vintages
Avaline (pronounced "Ah-vah-leene") makes clean, delicious wine from organic grapes. Founded by Cameron Diaz and Katherine Power, the brand aims to raise the standard of what’s in your glass and raise the bar for transparency in the wine industry.
We believe starting with organic grapes is the most important step in making a delicious clean wine. Not only do we like the fact that our grapes are free of harsh chemicals, we love that by using organic farming practices the workers on the fields and the fish in our oceans aren’t exposed to them either. By starting with responsibly-farmed organic grapes, we don’t need additives to alter the flavor of our wines. Simply organic grapes, fermented to perfection.
Avaline wines are full of natural goodness and nothing that doesn’t belong—so you can focus on their delicious flavor and those you share it with.
More than just a European vacation hotspot and rosé capital of the world, Provence, in southeastern France, is a coastal appellation producing interesting wines of all colors. The warm, breezy Mediterranean climate is ideal for grape growing and the diverse terrain and soil types allow for a variety of wine styles within the region. Adjacent to the Rhône Valley, Provence shares some characteristics with this northwestern neighbor—namely, the fierce mistral wind and the plentiful wild herbs (such as rosemary, lavender, juniper and thyme) often referred to as garrigue. The largest appellation here is Côtes de Provence, followed by Coteaux d’Aix-en-Provence.
Provence is internationally acclaimed for dry, refreshing, pale-hued rosé wines, which make up the vast majority of the region’s production. These are typically blends, often dominated by Mourvèdre and supplemented by Grenache, Cinsault, Tibouren and other varieties.
A small amount of full-bodied, herbal white wine is made here—particularly from the Cassis appellation, of Clairette and Marsanne. Other white varieties used throughout Provence include Roussane, Sémillon, Vermentino (known locally as Rolle) and Ugni Blanc.
Perhaps the most interesting wines of the region, however, are the red wines of Bandol. Predominantly Mourvèdre, these are powerful, structured, and ageworthy wines with lush berry fruit and savory characteristics of earth and spice.
Whether it’s playful and fun or savory and serious, most rosé today is not your grandmother’s White Zinfandel, though that category remains strong. Pink wine has recently become quite trendy, and this time around it’s commonly quite dry. Since the pigment in red wines comes from keeping fermenting juice in contact with the grape skins for an extended period, it follows that a pink wine can be made using just a brief period of skin contact—usually just a couple of days. The resulting color depends on grape variety and winemaking style, ranging from pale salmon to deep magenta.