Winemaker Notes
The Luberon Rosé “Poudrière” blends 60% Grenache, 20% Syrah, and 20% Cinsault, with the Syrah and part of the Grenache pressed directly, and the Cinsault and the other part of the Grenache bled off. With flavors of black cherries and peach skins, it presents mouthwatering textural tension and an underlying sense of minerality, as well as an unforced vinosity that shames many of its confected Provençal cousins from more market-friendly area codes.
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.
A cooler region precisely between Ventoux and Coteaux d’Aix-en-Provence, Cotes du Luberon is a source of full-bodied rosés and crisp, herb-driven reds and whites.