Aix-en-Provence, Coteaux d’

Appears in

Oxford Companion to Wine

Oxford Companion to Wine

By Jancis Robinson

Published 2006

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Mainly dry rosé and some red wines are made, in very varied but often spectacularly situated vineyards among the lavender and garrigue of provence. The arguably too-extensive area entitled to this appellation stretches from the frontier with Les baux de provence subappellation created in 1995 in the west as far as the coteaux varois, and includes elevations varying from nearly sea level to over 400 m with considerable temperature variability. A growing total of nearly 4,000 ha/10,000 acres of vineyards produce serviceable if generally unsophisticated reds and pale pink wines for early, often local, consumption. co-operatives are relatively important here, but a number of individual estates such as Chx Calissanne, Revelette, and a revitalized Vignelaure are trying to establish a distinctive style from Grenache with Cinsaut, Mourvèdre, the local Counoise, Syrah, Carignan, and Cabernet Sauvignon grapes. Neither of the last two may make up more than 30% of a blend. A little white is made from a wide range of southern, and south west france, grape varieties.