Garrus

Château d'Esclans sits in the hilltop appellation of Les Baux-de-Provence, where Miocene limestone and clay soils drain sharply across a north-facing slope at 200–300 metres elevation. The site's exposure to the Mistral wind accelerates ripening while preserving acidity—a natural tension that defines the estate's house style.

The Garrus cuvée draws primarily from Grenache, with supporting Syrah and Mourvèdre, harvested at optimal phenolic ripeness. Fruit undergoes skin contact of 12–18 hours to extract colour and mineral tannin, then fermentation in concrete vats at cool temperature. The wine remains unfiltered and unfined, spending 4–6 months on fine lees in the same concrete vessels—a choice that amplifies textural weight and suppresses oxidative drift. No malolactic conversion occurs, preserving the wine's natural acidity architecture.

This is Provence rosé that rejects the category's frivolity: it carries the structure and ageability of a light red, with tannin grip and mineral persistence that reward cellaring. The concrete fermentation imparts a subtle salinity and stoniness absent from oak-aged peers.

Current vintage shows ripe stone fruit, white pepper, and garrigue layered over a saline, almost chalky mid-palate. Drink now through 5–7 years; the wine gains complexity and tertiary notes with time.