The first vineyards at Domaine de Fontsainte, in the Corbières appellation, were planted by the Romans. Artifacts found in these vineyards such as an old coin dating from the time of Marcus Agrippa in 25 A.D. are a testament to its antiquity. The original domaine was built around a thermal spring, which was later named for the local, twelfth‑century patron saint, Saint Siméon; hence Fontsainte — the saint's fount. Yves Laboucarié’s family has been making wine here since the seventeenth century. The Fontsainte vineyards surround the hamlet of Boutenac in the area known as «The Golden Crescent». This swath of land is one of the sunniest in the appellation of Corbières, enjoying south/southeast exposures, and protection from the cold, northeast winds by a large 500-hectare forest. The cool sea breezes from the Mediterranean help this sun‑soaked terroir achieve balance as well. Their Gris de Gris rosé has been an important part of our rosé offerings here for years now. Produce of the hand-harvested fruit of 90% Grenache Gris, 5% Carignan and 5% Mourvèdre vines planted to silica, clay and gravelly limestone soils with large galets (rounded stones). A portion of the juice destined for red wine production is drawn off while still only pink in color (this is known as the saignée method of rosé production). After a 24-hour débourbage or settling of the must, alcoholic fermentation takes place at cool temperatures for 35 days. Malolactic fermentation is blocked and the wine is allowed to rest for one month before bottling to preserve freshness and aromatic intensity: pale sunset orange copper pink in color with fresh powdery citrus and red berry aromas; very primary intense vivid berry flavors burst wildly on the tongue leaving the palate both stimulated and refreshed.

No estate expresses the salt‑kissed limestone‑driven terroir of the idyllic Provençal seaside village of Cassis like Domaine du Bagnol, and the current generation, Sébastien Genovesi, crafts a rosé of scintillating energy, chiseled calcareous musculature, and gleaming red fruits. Comprising 50% Grenache, 30% Cinsault, and 20% Mourvèdre, Bagnol’s Cassis Rosé is pressed directly and rapidly (in under two hours) to extract as little color as possible, and the bottled wine (certified organic) contains only 20 milligrams per liter of total sulfur — a factor which contributes to its gorgeous purity of texture and intense evocation of limestone soil. ‑ https://rosenthalwinemerchant.com/

60% Grenache, 30% Cinsault and 10% Syrah fruit from vines on average 30 years old and planted to the clay and limestone soils of the Mont Saint-Victoire at elevations of around 250 mètres. Alluring delicate sunset pink in color with what the Famille Sumeire call «peach reflections» with aromas of «fresh violet and wild strawberries»; back here in Austin we noted its ultra‑fresh aromatics suggesting taut red berry fruits, peach and cold watermelon with just a pinch of the pith, a palpably delicious equilibrium and vivid mouthwatering quality with gentle but lasting intensity of flavor on the finish. All in all, we all find this to be yet another winner from (perhaps?) our favorite source for pink wine — mais oui! — c'est la Provence.