La Vieille Ferme Rose

Famille Perrin, the family behind Château Beaucastel in Châteauneuf-du-Pape, created La Vieille Ferme as a separate négociant label drawing on grapes from the broader southern Rhône — primarily the Ventoux and Luberon appellations, where limestone and clay soils at moderate elevation (300–500 m) produce fruit with natural freshness and lower alcohol than the valley floor.

The blend is anchored by Grenache, with Cinsault and Syrah contributing structure and aromatic lift. Vinification follows a cold-temperature approach designed to preserve primary fruit: grapes are direct-pressed, the juice cold-settled, then fermented at low

temperature in stainless steel with no oak contact and no malolactic fermentation — a deliberate choice to retain the tart red-fruit character that defines Provençal-style rosé.

What separates this from generic southern Rhône rosé is the Perrin family's sourcing discipline: the same rigorous selection applied to Beaucastel fruit flows down to this label, meaning vineyard contracts specify old-vine parcels and hand-harvesting in many sites.

The result is a dry, pale-salmon rosé with strawberry, dried garrigue, and a mineral, saline finish. Drink young, within 1–2 years of vintage, for maximum freshness.