The history of Provence can be traced back to Neolithic cave paintings. The first settlers were Ligurians who were absorbed by Celtic invaders from the north. Phocaean Greeks settled Masalia (Marseilles) in 600 BC and the Romans had completed their conquest by 124 BC.

Evidence of all these (and succeeding) cultures can still be seen in the cities and fortified villages of the region. These diverse cultures have left an indelible mark on the art, literature and cuisine of Provence. Mont Victoire, named for the victory over the Franks in 107 BC, dominates the barren hillsides surrounding the ancient Roman city of Aix. Sparse pine forests and olive trees give way to vineyards that are planted to both Mediterranean and Atlantic varieties.

The marvelously varied cuisine of Provence and the Southern Rhône is defined – but not limited – by its geography. Proximity to the sea and the mountains often results in plates that combine fish and meat and produce, along with the ubiquitous olive tree. Two classic regional dishes reflect this diversity: brandade melds salt cod, potatoes, garlic, olive oil and fresh cream; bouillabaisse brings together local fish such as racasse, langoustine, skate, and squid, plus sausages, served in saffron-scented stews. Abundant game adorns restaurant menus: boar, duck, antelope, and rabbit (often as rillettes) are common plats du jour. Game birds like capon and pigeon are roasted with the wide variety of local herbs. Lamb, also a staple, sometimes appears in form of lamb a la ficelle, a leg hung by rope over an open flame. Anchovies from Collioure are eaten grilled and served with rosé. The distinctive olive oils produced here are blended with fresh olives and herbs to make tapenade.

David Moore

Château Revelette and its 10 hectares of vineyards are found amidst a classic Provençal landscape of oak forest, juniper, wild thyme, and rosemary.

Owner Peter Fisher is also the winemaker of this historic estate – where all the grapes are handpicked and the vineyards are farmed organically.

The Rouge is a blend of syrah, cabernet sauvignon, and grenache that undergo cool fermentation and elevation in stainless steel. The result is an elegantly balanced and supple wine with flavors reminiscent of blackberry and mint.

Regional History
The history of Provence can be traced back to Neolithic cave paintings. The first settlers were Ligurians who were absorbed by Celtic invaders from the north.

Phocaean Greeks settled Masalia (Marseilles) in 600 BC and the Romans had completed their conquest by 124 BC. Evidence of all these (and succeeding) cultures can still be seen in the cities and fortified villages of the region.

These diverse cultures have left an indelible mark on the art, literature and cuisine of Provence.

Mont Victoire, named for the Roman victory over the Franks in 107 BC, dominates the barren hillsides surrounding the ancient Roman city of Aix. Sparse pine forests and olive trees give way to vineyards that are planted to both Mediterranean and Atlantic varieties.

Regional Foods
The marvelously varied cuisine of Provence and the Southern Rhône is defined – but not limited – by its geography.

Proximity to the sea and the mountains often results in plates that combine fish and meat and produce, along with the ubiquitous olive tree.

Two classic, regional dishes reflect this diversity: brandade melds salt cod, potatoes, garlic, olive oil and fresh cream; bouillabaisse brings together local fish such as racasse, langoustine, skate, and squid, plus sausages, served in saffron-scented stews.

Abundant game adorns restaurant menus: boar, duck, antelope, and rabbit (often as rillettes) are common plats du jour.

Game birds like capon and pigeon are roasted with the wide variety of local herbs.

Lamb, also a staple, sometimes appears in form of lamb à la ficelle, a leg hung by rope over an open flame.

Anchovies are often grilled and served with rosè.

The distinctive olive oils produced here are blended with fresh olives and herbs to make tapenade.

© Moore Brothers Wine Company

Jean Bonnet (above, pruning his vines) is orginally “Angevin,” from the Loire, brought up among a wide variety of agriculture – his hometown of Angers is known as the “most flowered city of Europe.”

He is the director of Château Calissanne, a modern agricultural estate in the town of Constantine, at the foot of the Lançon hills overlooking the Étang de Berre, a small inland sea fed by freshwater rivers, and linked to Mediterranean ports through a series of canals.

The Château takes its name from calissons, almond paste sweets which are a specialty of Provence. There are few almond trees on the estate, which these days are planted largely to vines and olive groves. Winegrowing on this estate’s lands pre-dates the Romans, but the three distince groves of olive trees planted to the varieties Aglandau and Salonenque, are considered the “soul” of the farm. The organically farmed olives produce extremely concentrated oil – roughly 11 pounds of olives are used to produce one litre of oil.

The vineyards are planted largely to Grenache, with Syrah, and Cabernet Sauvignon for the reds and rosé, Clairette, Semillon, ans Sauvignon for the whites. Harvesting is manual, which is unusual for such a large estate…but the again, so is organic farming. Only someone so rooted in agriculture, like Jean Bonnet, would attempt it.

Posted by David Moore

Château Calissanne is the largest single estate in the vicinity of Aix-en-Provence and is nestled on the remains of an ancient Roman camp, overlooking Aix-en-Provence from a cliff constantly windswept by the Mistral.

General Manager and winemaker Jean Bonnet makes some of the finest and most elegant wines in Provence.

Clos Victoire is the tête de cuvée of this lovely estate. Supple, well-structured, and very ripe Syrah and Cabernet Sauvignon are fermented in small barriques, mostly new, and aged for a year before being offered for sale. The result is a deep, concentrated wine with warm and spicy tones, and a beautifully long and clean finish.

Regional History
The history of Provence can be traced back to Neolithic cave paintings. The first settlers were Ligurians who were absorbed by Celtic invaders from the north. Phocaean Greeks settled Masalia (Marseilles) in 600 BC and the Romans had completed their conquest by 124 BC. Evidence of all these (and succeeding) cultures can still be seen in the cities and fortified villages of the region.

These diverse cultures have left an indelible mark on the art, literature and cuisine of Provence. Mont Victoire, named for the Roman victory over the Franks in 107 BC, dominates the barren hillsides surrounding the ancient Roman city of Aix.

Sparse pine forests and olive trees give way to vineyards that are planted to both Mediterranean and Atlantic varieties.

Regional Foods
The marvelously varied cuisine of Provence and the Southern Rhône is defined – but not limited – by its geography.

Proximity to the sea and the mountains often results in plates that combine fish and meat and produce, along with the ubiquitous olive tree.

Two classic, regional dishes reflect this diversity: brandade melds salt cod, potatoes, garlic, olive oil and fresh cream; bouillabaisse brings together local fish such as racasse, langoustine, skate, and squid, plus sausages, served in saffron-scented stews.

Abundant game adorns restaurant menus: boar, duck, antelope, and rabbit (often as rillettes) are common plats du jour.

Game birds like capon and pigeon are roasted with the wide variety of local herbs.

Lamb, also a staple, sometimes appears in form of lamb à la ficelle, a leg hung by rope over an open flame. Anchovies from Collioure are eaten grilled and served with rosé.

The distinctive olive oils produced here are blended with fresh olives and herbs to make tapenade.

© Moore Brothers Wine Company

Château Revelette and its 24 hectares of vineyards are found amidst a classic Provençal landscape of oak forest, juniper, wild thyme, and rosemary. Owner Peter Fisher is also the winegrower of this historic estate – where all the grapes are handpicked and the vineyards are farmed organically. The Rosé is a blend of syrah, cabernet sauvignon, and grenache that undergoes cool fermentation and elevation in stainless steel, resulting in a perfect aperitif, and a delicious pairing with grilled seafood and veal.

Regional History
The history of Provence can be traced back to Neolithic cave paintings. The first settlers were Ligurians who were absorbed by Celtic invaders from the north. Phocaean Greeks settled Masalia (Marseilles) in 600 BC and the Romans had completed their conquest by 124 BC. Evidence of all these (and succeeding) cultures can still be seen in the cities and fortified villages of the region.

These diverse cultures have left an indelible mark on the art, literature and cuisine of Provence. Mont Victoire, named for the Roman victory over the Franks in 107 BC, dominates the barren hillsides surrounding the ancient Roman city of Aix. Sparse pine forests and olive trees give way to vineyards that are planted to both Mediterranean and Atlantic varieties.

Regional Foods
The marvelously varied cuisine of Provence and the Southern Rhône is defined – but not limited – by its geography. Proximity to the sea and the mountains often results in plates that combine fish and meat and produce, along with the ubiquitous olive tree.

Two classic regional dishes reflect this diversity: brandade melds salt cod, potatoes, garlic, olive oil and fresh cream; bouillabaisse brings together local fish such as racasse, langoustine, skate, and squid, plus sausages, served in saffron-scented stews.

Abundant game adorns restaurant menus: boar, duck, antelope, and rabbit (often as rillettes) are common plats du jour.

Game birds, like capon and pigeon, are roasted with the wide variety of local herbs. Lamb, also a staple, sometimes appears in form of lamb à la ficelle, a leg hung by rope over an open flame. Anchovies from the coast are eaten grilled and served with rosé. The distinctive olive oils produced here are blended with fresh olives and herbs to make tapenade.

© 2008 Moore Brothers Wine Company