Winemaker Notes
Delicate notes of pear on the nose followed by round, elegant notes of pear and strawberry.
Drink as an aperitif or with southern French cooking and spicy dishes.
Professional Ratings
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James Suckling
A mellow, fruity and delicious rosé. Aromas of dried apricots, melon and mild spices on the nose, following through to a medium body with moderate acidity. Round and creamy, with a fruit-forward finish. From organically grown grapes.
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Vinous
The 2024 Rosé Le Pacha sprays from the glass with a particularly briny, maritime-influenced nose. It opens in the mouth with a floral, perfumed array of nectarine, jasmine blossom, white cherry and mint, pinching at the cheeks on the finish with a stern minerality that lends surprising complexity. The 2024 would be very at home on the dinner table.
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Wine Enthusiast
Fresh fruit aromas like ripe peach and nectarine are accented by hints of citrus. This rosé is refreshing and harmonious with nice red apple and grapefruit flavor and lots of white pepper on the finish.
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Wine Spectator
Light strawberry, citrus and rose petal notes are fresh and vibrant, with a sleek feel, plus savory chive and bitter mineral undercurrents. Offers weight and a very, very clean finish set in smoke and flint. Syrah and Grenache. Drink now. 1,250 cases made, 750 cases imported.
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 source of delicious rosés, the Coteaux de Varois en Provence is distinguished by calcareous soil and mountainous isolation. Raised on a plateau inland from the Mediterranean, the region’s maritime climate and clay/limestone soil impart a brisk acidity to its wines.
Red varieties here (for rosés and reds) include Cinsault, Grenache, Syrah, Mourvèdre, Carignan, Tibouren (a heritage variety) and Cabernet Sauvignon. Soft and delicate, with rose, cherry, and strawberry, the rosés boast a clarifying minerality while retaining the charming Provencal food-friendliness and quaffability. While the region puts 90% of its vinous energy into rosé wine, the remaining ten percent is divided 70/30 between red and white. The robust reds of Coteaux de Varois reds, if given the chance, show improvement with time in the cellar. The charming whites, based in Rolle (Vermentino, Grenache Blanc, Sémillon and Ugni Blanc have an affinity for seafood.