Basic HTML Version
Château Beauferan, Coteaux
d’Aix-en-Provence (Provence,
France) Blanc 2004: It’s so
refreshing to drink this Provence
white, with its crispness, and its
floral, lime, mineral notes. The per-
fect wine for warm weather, and
a plate of grilled seafood. Great
value!
Château Beaulieu, Coteaux d’Aix-
en-Provence (Provence, France)
Blanc 2005: The 2005 Château
Beaulieu Blanc is a crisp, medium-
bodied, rich white wine, with
aromas and flavors of grapefruit
and a hint of pineapple. It’s a
blend of Sauvignon Blanc, Ugni
Blanc, and Rolle (Vermentino).
Substantial enough to stand up to
a full-flavored fish entrée.
Château Beaulieu, Coteaux d’Aix-
en-Provence (Provence, France)
Château des Gavelles Rouge
2003: The 2003 Château des
Gavelles red is a marvelous wine
at this price, with aromas and
flavors of fresh strawberries along
with some herbal notes. A blend
of Grenache and Cabernet Sauvi-
gnon, with some Syrah.
Domaines de Bertaud-Bélieu,
Côtes de Provence (Provence,
France) Rosé “Prestige” 2005:
The vineyards are located on
the Saint-Tropez peninsula, and
so a visit here, including a stop
at world-famous Saint-Tropez
beaches, might be well worth-
while! The 2005 Domaines de
Bertaud-Bélieu Prestige Rosé, with
raspberry aromas and flavors, is
medium-bodied and quite deli-
cious, although a tad sweet.
Domaines de Bertaud-Bélieu,
Côtes de Provence (Provence,
France) Blanc “Prestige” 2005:
This producer’s 2005 white,
made from Rolle and Sémillon,
is even better than its rosé. It is
crisp and flavorful, with citrus aro-
mas and flavors, and full-bodied
enough to go with chicken as well
as seafood.
Cercle des Vignerons de Provence,
Côtes de Provence (Provence,
France) Rosé “L’Estandon” 2005:
L’Estandon Rosé is one
of the best-known
and best-distributed
Provence rosés.
Produced from a
cooperative of 150
growers, it is typically
reliable, year after year.
The 2005, made from a
blend of Grenache, Cin-
sault, and Syrah, is a
winner. It is fresh and
crisp, a vir-
tual
pan-
o-
ply
of
berry fruit
aromas and
flavors.
S