Why does Provence rosé taste like that?

Characteristically medium-full body. Commonly associated with strawberry, raspberry, dried herbs, white pepper.

Not claiming: That every wine from this variety shows these characteristics. This is the range across the category, and site and winemaking move wines within and beyond it.

Characteristically low tannin, medium-plus acidity and light-medium body. Commonly associated with strawberry, red cherry, rose, dried herbs.

Not claiming: That every wine from this variety shows these characteristics. This is the range across the category, and site and winemaking move wines within and beyond it.

Characteristically medium-plus tannin and medium-full body. Commonly associated with blackberry, black pepper, olive, cured meat.

Not claiming: That every wine from this variety shows these characteristics. This is the range across the category, and site and winemaking move wines within and beyond it.

Warmer growing seasons are associated with faster sugar accumulation and lower retained acidity, so fruit reaches a given potential alcohol earlier in the season.

Varies: Above the vine’s photosynthetic optimum the relationship reverses: extreme heat stalls ripening, inhibits anthocyanin synthesis and can raise sugar only through berry dehydration.

Not claiming: That warm regions necessarily make high-alcohol wine. Potential alcohol at any moment is a choice point; the producer decides when to pick.

A Mediterranean pattern of wet winters and dry summers is associated with reliable ripening and with mild late-season water stress, which restricts berry size and raises the ratio of skin to juice.

Varies: Where the dry season is severe or lengthening, the same pattern produces damaging rather than beneficial stress, and irrigation becomes necessary rather than optional.

Not claiming: That water stress is beneficial as such. Mild stress helps; severe stress halts ripening.

Pressing black grapes immediately so almost no colour is extracted.

Not claiming: That every producer of this style uses this method, or that using it is required.

A few hours of skin contact, used to make rosé and to add aromatics to white wine.

Not claiming: That every producer of this style uses this method, or that using it is required.

Choose the most recent vintage available. Pale Provençal rosé is built on delicate aromatics that fade within a year, and an older bottle on a shelf is not a bargain.

Not claiming: That a wine of this style will develop these characters. Ageing potential varies by producer, vintage and storage, and most wine is better young.