Medium copper color, strawberry, raspberry, redcurrant, citrus, peach, flowers, bergamot, lime flower, herbs, minerality on the nose and palate.
Dry; no discernible tannins; gentle, fresh acidity. Medium body, soft on palate, significant depth. Blend of 60% grenache, 35% cinsault, 5% rolle (vermentino). Organically farmed grapes harvested between 3 a.m. and 9 a.m. to avoid oxidation and preserve fresh fruit characteristics. Fermented and aged in concrete and stainless steel tanks to preserve freshness and clarity. No oak influence. 13% ABV
After an unusually dry winter and spring, the Coteaux d’Aix-en-Provence enjoyed heavy rains in May and July in 2023, although the effects were spotty. The rainfall also brought pressure on the winemakers to thwart mildew, and increased humidity also encouraged grape worms. Things relatively worked out with cooler than normal August nights that encouraged acidity and a late summer heat wave that hastened the harvest. In the end, as is so often the case in winemaking, the winemakers adapted and managed more-than-decent if not stellar vintage.
Gregory Hecht and François Bannier were longtime friends who started their winery in 2001. The website notes: “François and Gregory both live in Provence with their families. They have been attracted by the lifestyle, seduced by the light once beloved by Cézanne, Van Gogh then Nicolas de Staël, the stretching light of the sun on the Mediterranean Sea when afternoon ends. The two buddies love nothing more than sharing a glass of rosé at the terrace of a café in Aix-en-Provence.”
H&B Provence Rosé 2023 is a delicate delight, very nice Provence rosé managed in a somewhat testing year. Fruit-forward, fresh, subtle herb and minerality. It received praise as being a quality wine that achieved better than its peers. Excellent if not exceptional. But excellent in a Provence rosé is no faint praise. $20
Pairing—sautéed shrimp in garlic, grilled salmon, grilled clams with thyme butter, fresh seafood platters, lobster, prawns. Mediterranean vegetable dishes, light pasta dishes, broth soups featuring seafood, herbs, butternut squash toast with ricotta, fresh salads with goat cheese. Poultry in light sauces. Charcuterie board with prosciutto, soppressata, or coppa. Cheese—goat cheeses are classic with Provence rosé, bucheron, chèvre, humboldt fog, young goat gouda; burrata, mozzarella with fresh herbs, feta, halloumi; young camembert; manchego, pecorino Romano, ibores.
