BLANC DE BLANCS 2006, A.O.C. Coteaux d'Aix en Provence, wine, produced from a blend of Grenache blanc, Rolle, Ugni blanc and Sauvignon, boasts a bright, pale green robe and an expressive nose brimming with fruit. Fine complexity in the mouth with good balance between volume and freshness.
For drinking in 18 months after the harvest as an aperitif, or with grilled fish. Goes beautifully with goat's cheese.

PASSE-ROSE 2006, A.O.C. Les Baux de Provence, Passe-Roseis a blend of 5 grape varieties: Grenache, Syrah, Mourvèdre, Cinsault and Cabernet Sauvignon. This rosé boasting a pure pink robe goes beautifully with food...

A nose of small fruit brimming with raspberries and a generous mouth with spicy notes, ideal with white meat or Provençal dishes like Mediterranean mullet or bouillabaisse.

TRADITION 2005, A.O.C. Les Baux de Provence Tradition red wine. This vintage, boasting a purple robe and a nose heightened with the fragrances of the surrounding scrubland, combines Grenache, Syrah, and Cabernet Sauvignon. Round and balanced in the mouth.

For drinking after 18 months of ageing with white or grilled meat.

CUVÉE LOUIS DAVID 2003, A.O.C. Les Baux de Provence red wine, bears the name of the vineyard's founder. This Cuvée is a selection from vines grown on the older plots, partly matured in oak casks for 9 months. Very dark in colour, this wine presents aromas of crushed and even jammy ripe fruit. Matured in oak, it is wonderfully complex, mellow and well-balanced in the mouth. A wine of great finesse which can be aged for 8 years in a good cellar.

Serve with lamb from the Alpilles, game or fine red meat.

VIN DE PAYS DES BOUCHES DU RHÔNE BLANC 2005 Classed as a Bouches du Rhône Vin de Pays, this new white wine combines Roussane and Grenache grape varieties. « Produced from vines that are still young, this wine is fermented for 9 months in I-year old oak barrels and matured for 9 months. It is pale gold in colour, crystalline with delicate green glints. Dominant floral aromas beautifully combine with hints of vanilla produced by maturing in oak. In the mouth, a lovely, harmonious structure with pronounced finesse, finishing on mineral notes. »

Serve with white meat or fish dishes. Astonishingly good with « Pieds-Paquets à la Marseillaise » (mutton tripe rolled and cooked with sheep's feet, white wine, and tomatoes, a speciality of Marseilles).