Just south of Lirac, the Tavel is exclusively dedicated to the production of rosé wine. In 1936, it became the first French appellation for rosé wine. Tavel, now joined by Bandol, has long been regarded as the premier rosé appellation in France. The wines are based on Grenache and generally blended with Syrah, Mourvedre and/or Cinsault, and finished in a dry, full bodied style. Tavel is one of the few rosé wines that can improve with bottle age.

The production of Tavel rosé is made using the traditional method in which the grapes are partially pressed and the juice is allowed to soak on the skins for 24 to 48 hours under cool temperature. After the pressing is completed, the juice is allowed to settle and then undergoes temperature-controlled fermentation. The young wine is aged for 4 to 6 months in stainless steel tanks to maximize freshness and vivacity, then bottled. Tasting Notes: Brilliant shade of crimson and magenta. The nose is delicate with notes of raspberries and rose petals that evolve into nuanced aromas of red fruits and flowers with hint of white pepper. The young wine is full on the palate with a bracing, mineral-driven finish.