Tavel
rosé · Medium intensity · Full body
Sensory Profile
Appearance
Nose · Medium
Palate
Structure
Full
Body
Medium
Acidity
Low
Tannin
Dry
Sweetness
High
Alcohol
Medium
Finish
Regions & Climate
Old World
Winemaking
Fermentation
Short maceration (12-48 hours skin contact) or saignée method, sometimes combining both. Fermented in stainless steel, concrete, or older oak at 16-20°C. Longer extraction than Provence creates deeper color and more structure
Oak
Some producers use older large oak foudres for fermentation or brief aging (3-6 months). New oak is rare — would overwhelm the fruit-forward, herbal character. Most use stainless steel or concrete
Key Tells
- •Deeper color than Provence — this is a 'serious' rosé
- •Full-bodied with notable structure and higher alcohol
- •Garrigue herb character from the Southern Rhône terroir
- •Can age — unusual for rosé
- •More red fruit intensity and spice than pale Provence style
Often Confused With
Food Pairings
Provençal daube (beef stew with herbs and orange peel) — robust rosé handles stew-weight dishes
Grilled lamb chops with herbs de Provence — body and garrigue character match herb-crusted lamb
Ratatouille — Mediterranean vegetables with herbal, structured rosé
Charcuterie board (saucisson, pâté, cornichons) — Southern Rhône tradition
Modern
Serving