Winemaker Notes
This Bandol is a stylish organic Provencal rosé has a lovely coral-pink color and expressive crushed-berry scents and flavors, offset with some fresh wild herb notes. This blend benefits from that grape's intense perfume and structure. Delicious and a bit more full-bodied, it is great with a wide variety of food pairings or perfect as an aperitif.
Fresh and bright with nice depth, this rosé is very versatile. Some suggestions include tapenade, paella, grilled chicken, fish or lamb with herbs.
Professional Ratings
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Wine Enthusiast
Stones, stones, stones, intoxicating minerality on the nose of this Rosé makes you want to jump into a river and lick rocks. There are hints of cooked strawberry on the palate but the stoniness is off the charts fun. Complex enough to drink alone but would also pair with food.
Best Buy -
Wilfred Wong of Wine.com
Medium pink in color with a delicate salmon hue, the 2024 Domaines Bunan Le Petit Rouvière opens with aromas of brisk minerality and red cherries. Smooth and layered on the palate, it reveals notes of rustic spice and tart red fruits. This nuanced rosé finds a compelling partner in duck prosciutto over shaved fennel and blood orange salad—the wine’s freshness and spice lift the dish’s savory and citrusy dimensions with graceful balance. (Tasted: July 31, 2025, San Francisco, CA)
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.
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.