Cotes de Provence

History of Cotes de Provence Wine

Provence, in southeast France, has kilometres of shoreline overlooking the Mediterranean Sea. Ancient explorers visited the area often since the time of the Phoenicians. In the seventh century BC, the Ancient Greeks established themselves on the French Coast, founding a prominent port and outpost: Massalia, which would later become Marseille.

Grapevines were amongst the most traded commodities in the Mediterranean, so it wasn’t long before farmers in Provence started growing their own grapes. By the time Provence became a Roman province, it was already a well-established wine source.

During the Middle Ages, the Counts of Toulouse, the House of Savoy, the Kingdom of Sardinia and others contested the area. The region’s wines had become increasingly popular, and their reputation grew centuries later, in the 19th century, when Provence was connected to Paris with a then brand new railway system.

Fast forward to the modern day, Côtes de Provence became a protected wine appellation in 1977, covering forty-two communes. Although other AOPs were created, some within Côtes de Provence itself, the appellation is still the most recognised in the local and international markets.

Since 2005, Côtes de Provence has been home to three sub-appellations: Fréjus, Sainte-Victoire and La Londe, followed by Pierrefeu and Notre-Dame des Anges a few years later.

The Grapes in Cotes de Provence

With 20,200 hectares dedicated to grape growing, Côtes de Provence is an extensive vineyard producing over 865,000 hectolitres of wine. Ninety-two per cent of the output is rosé, while red and white wine make the rest. Thirty per cent of the vineyards are farmed organically, while many others adhere to sustainable practices.

Approximately 350 independent wineries and a few dozen cooperatives grow Cinsault, Grenache, Mourvèdre, and Syrah, along with local grapes such as Tibouren, Carignan and others. This results in a varied colour palette for crafting high-end wine.

Winemakers in Provence blend grapes in different proportions. Grenache adds acidity and red fruit aromas to the blend. Syrah contributes with body and spice, while Cinsault is responsible for floral aromatics and an acidic boost. Mono-varietal wines are not only rare but forbidden at an AOP level, but the blended wines vary widely.

White varietals in the area include Rolle (Vermentino), Ugni Blanc, Clairette and Sémillon. Producers can add up to 10% of white grapes to their rosé, but at least 70% of all red and rosé wines must be made of the main varieties: Cinsault, Grenache and Syrah.

The Terroir in Cotes de Provence

With such an extensive planted area, the terroir in Côtes de Provence is complex. Hills and plains, coastal regions and mountain foothills cause the grapevines to develop at a different pace. The region’s geology varies immensely, with extensive calcareous limestone soils on the north and mineral-rich sands on the south.

South-facing slopes benefit from more sunlight, while the vineyards nestled between the mountain ranges are more secluded and, therefore, fresher. Provence’s varied geology and diverse microclimates are the reason behind developing subregions. At the same time, different soil types are better suited for growing certain grapes.

Despite being not overly complex, Provençal wines are terroir-driven, and one can find the subtle differences in soil and climate in the wine glass.

Warmer sub-climates are better suited for ripening red grapes, so regions benefiting from abundant sunlight produce fruit-forward reds of extraordinary quality, despite not being as popular as the region’s rosé. In the same way, cooler climates allow for fresher grapes with more pronounced acidity, which is ideal for making crisp white wine.

Wine Styles in Cotes de Provence

Provençal red and white wines are rare but worth trying when available. Besides providing excellent value, they are compatible with light Mediterranean dishes, including seafood and tomato-based sauces.

Rosé is the most typical wine style in Provence, and although its personality depends on the grapes used and the terroir from which they are sourced, the wines are typically salmon coloured with silver hues. Despite being pale, Rosé de Provence has a sophisticated nose offering red fruit aromas redolent of cherries and cranberries, often followed by hints of dried cooking herbs and underlying minerality.

Noticeable acidity balances Provençal rosé, while its fruit complexity often lingers long on the back palate. These palate-cleansing wines can be enjoyed on their own or with light Mediterranean dishes.

Inspired by Bordeaux, winemakers in Provence created their wine classification in 1955, singling out twenty-three estates. Nevertheless, unlike Bordeaux, the quality difference between the wines from classified estates and their neighbours is not immediately noticeable. Overall, the quality of Cotes de Provence wines is high and sets a standard for rosé producers worldwide.