Coteaux d'Aix-en-Provence
Coteaux d'Aix-en-Provence AOP · Provence, France
- 125ml
- £9.50
- 175ml
- £13
- Bottle
- £50
- Grape
- Grenache · Syrah · Cinsault
- Vintage
- 2025
- Region
- Provence, France
The short version
Picked at night, across seventeen nights — and only one estate, at 450 metres behind Sainte-Victoire.
A Dutch entrepreneur bought a Provence estate in 2008; the very first vintage took gold in Paris.
Pale, dry and saline. The benchmark Provence pour — and it drinks like the place.
How it tastes
Aroma & flavour
Sell it with
Welsh Oysters, Mignonette or Cava Granita
Bone dry with a saline, fleur-de-sel finish, so it reads as an extension of the seasoning rather than a contrast — which is exactly what you want where brine and iodine do the talking. The mignonette's shallot vinegar lands on the wine's own citrus rather than fighting it.
Where to take them next
The detail — if they ask
Picked over seventeen nights between late August and late September, each variety fermented separately in stainless steel at around 14°C. Bone dry — under a gram of sugar — with white peach and salted raspberry over a mineral, almost saline finish. Pale by design, not by dilution.
AIX
- Producer
- A single 75-hectare estate, one of the largest in the appellation. Bought in 2008 by Eric Kurver; the first vintage, 2009, took a gold medal in Paris. Around 90% of it now leaves France.
- Region
- Roughly 450 metres up, behind Montagne Sainte-Victoire and about 30km north of Aix — one of the highest sites in the appellation. Altitude and the Mistral are why a wine from a hot region stays taut.
- Grapes
- Grenache leads for ripe red fruit and roundness, Syrah adds colour and a darker spice edge, Cinsault brings the pale colour and floral lift that define Provençal rosé.
- Soils
- Clay and limestone with mineral-rich sandy plots, dry-farmed, no irrigation.
Farmed to organic and biodynamic principles — rye sown against erosion, biodiversity used in place of spraying.