Côtes de Provence Rosé, La Réserve, Domaine Mirabeau 2024
Decanter 94
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Why this wine
This is the flagship of a regeneratively farmed estate in the Plaine des Maures, and it is built like a white Burgundy rather than a poolside rosé — part barrel-fermented, six months of bâtonnage, then blended back with the tank portion. That gives it the weight and roasted, buttery detail to hold its own against food, without losing Provence freshness. If rosé usually feels like a compromise at the table, this is the answer.
At a glance
- Grape
- Grenache 52%, Rolle 48%
- Region
- Provence, France
- Alcohol
- 13.00%
- Body
- Medium
- Acidity
- Medium
- Sweetness
- Dry
- Drink
- Short (3-5 yrs)
- Pairs with
- Poultry & Pork, Seafood, Rich & Creamy Dishes
How it tastes
Wild red fruit and flowers layered with spice, roasted tones, butter and brioche from the barrel-aged portion. The palate is mellow and broad rather than sharp, medium in weight, and balanced by a beautiful freshness that keeps it lifted. Grenache 52%, Rolle 48%.
The producer
Stephen and Jeany Cronk sold their London home and moved the family to Provence to build a wine brand, founding Maison Mirabeau and later buying Domaine Mirabeau, a wine farm in the Plaine des Maures; Stephen went on to co-found the Regenerative Viticulture Foundation to advance the understanding of soil health. The secluded 20-hectare estate holds 14 hectares of vines on the crystalline soils recognised within the Côtes de Provence appellation — micro-schist and sand with some clay over red Permian sandstone — ringed by umbrella pines, cork oak and chestnut in the Plaine des Maures nature reserve; the vines are farmed regeneratively and organically and certified HVE Level 3, with cover cropping in place of ploughing, and trees, hedges, bees, alpacas, chickens and pigs brought in to fertilise the land naturally. The grapes were harvested at night and gently pressed in a non-oxidative environment, then fermented under temperature control; shortly after fermentation began a portion was moved to barrels of varying size and toast for six months of bâtonnage, before being blended back with the wine kept in stainless steel.
Food and drinking
Serve at 10-12°C, warmer than a standard rosé so the texture shows. It stands up to roast chicken, grilled tuna, a creamy mushroom risotto or a mature goat's cheese. Drink over the next three to five years; no decanting needed. Suitable for vegetarians and vegans.