September 2026
I’ve been feeling like being in the south of France all summer. So this month, I decided to lean in. I spent a couple weeks of August in Provence many years ago, and the charm of the region still echoes in me when I drink anything made there: the pastoral hills, topped with centuries-old churches, the slow paced markets and lunches along the river. As we head into fall, back to school, and rain, I hope to carry a little of the summer slowness with me.
Château de Roquefort is located in Roquefort-la-Bédoule, in the Provence region of France, only 10 minutes from the Mediterranean Sea. This winery is very small, family run, and farmed both Organically and Biodynamically at an altitude of 1200ft. The winemaker Cedric, and his wife Violaine direct all viticulture, winemaking, and farming on their small estate. The wines are unique, not always similar from one year to the next, as they let the terroir and vintage speak for itself, but they share a common goal: freshness, lightness, seriousness.
Sunlume
As the winemaker describes this wine: “a dance between pink and orange, an echo of the summer that should last forever” (clues as to why I chose this as my theme much?). A blend of Grenache, Syrah, Cinsault, and Rolle (French name for Vermentino), this Rosé is fermented separately, with slight skin contact, and then blended after fermentation. Fermented and aged in cement vats (a favorite vessel at this estate), the wine has a citrus and floral nose, with bruised apple blossoms, honeysuckle, and blood orange zest. The lightness on the palate can pair with any cheese plate, fruits, or a fall salad full of squash and nuts.
Les Mûres
This blend of Grenache Noir, Carignan, Syrah, and Cinsault is sourced from old vines, up to 60 years old, that grow on the limestone slopes of the estate. You might notice: this wine is made from the same blend of grapes as the Sunlume, showing an incredible breadth of what these varieties can do. The grapes are vinified in cement vats, open air with few punch downs to increase the flavor and color. They utilize a slow, colder fermentation which pulls complex notes from the grapes, and then it is aged in large barrels and cement.
The nose is full of garrigue, red fruits, and blackcurrant and black plum. It is elegant and complex, with wet stone and planting soil on the palate, along with stewed berries. For me, this wine calls out for fall meals: slow-roasted meats, stews, and mushrooms. Drink with a platter of roasted veggies simply done in olive oil, or enjoy by a fire late at night. Having a little left to drink with a chocolate-focused dessert is a great idea, to pull out all of the incredible notes in this wine.
