Provence is the benchmark for pale, dry rosé, but there's a lot more going on than just the colour of the wine. Most bottles are blends, with Grenache providing bright strawberry fruit and a soft, rounded feel, Cinsault bringing freshness and delicate floral notes, and Syrah adding a little structure and spice. Mourvèdre often joins the party too, adding savoury depth and helping the wine age a little more gracefully. The best examples are crisp, refreshing and understated, with flavours of wild berries, citrus, peach and herbs rather than anything overly sweet or fruity. It's an easy style to enjoy, but making a great Provence rosé takes real skill, balancing ripeness, freshness and texture without any one element taking over.

Domaine Kennel has been in the same family since 1932, although the history of the site stretches back much further, with the land once belonging to the monks of Saint-Victor Abbey near Marseille. Today it's run by Julien and Mireille Kennel, who converted the estate to biodynamic farming in 2005 with the aim of making wines that reflect the character of their vineyards rather than the hand of the winemaker. The 38-hectare estate sits in the alluvial soils around Pierrefeu-du-Var, where Grenache, Cinsault, Syrah, Mourvèdre and Tibouren all thrive in the Provençal sunshine. Everything in the vineyard is geared towards healthy soils and healthy vines, with compost made on the estate, no herbicides or insecticides, and a light touch in both the vineyard and the cellar. The result is exactly what you'd hope for from Provence: wines that are fresh, balanced and full of quiet confidence, letting the fruit and the landscape do the talking rather than relying on flashy winemaking.