Pure Provence Rosé

Mirabeau was founded in 2009 by Stephen Cronk, a British entrepreneur who relocated his family to the Luberon and built the brand around direct-sourced Provençal fruit — a deliberate outsider's bet on terroir over négociant blending. Pure Provence draws on

grapes grown in the rocky limestone and clay soils of Les Baux-de-Provence, where shallow topsoil, intense Mistral winds, and high diurnal swings force the vines to produce small, concentrated berries with naturally high acidity.

The blend centres on Grenache, supported by Cinsault and Syrah. Winemaking is intentionally reductive: cold settling of the must, temperature-controlled stainless-steel fermentation, and early bottling to preserve primary aromatics and prevent oxidative development.

No oak contact. The approach is designed to keep the wine as close to the raw character of the limestone-garrigue site as possible.

What separates Pure from most entry-level Provence rosé is its Les Baux-de-Provence AOP designation — a stricter, smaller appellation than the broader Côtes de Provence, with organic-farming requirements baked into appellation rules. Drink within 1–2 years of vintage to capture the tension between the stony mineral edge and the red-fruit core at its sharpest.