Val D'Astier One Maures Provence Rose 2018

  • Made from the prestigious subregion of Maures
  • Maures is the southern-most tip of the gulf of St Tropez
  • 'One Maures' is pronounced One More, because that's what you want after you try a glass!
  • 1 or more bottles
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  • Mark Faber
    93 points

Editors notes

The perfect pale salmon colour, coming from the blend of Grenache, Cinsault, Syrah and a splash of Ugni Blanc. Made from the prestigious subregion of Maures - the southern-most tip of the gulf of St Tropez.

An attractive nose of strawberry, redcurrant and violets backed by a hint of Provencal lavender. Feather light at only 12% alcohol and refreshingly bone dry, this is spot on for summer drinking.

'One Maures' is pronounced One More, because that's what you want after you try a glass!


Tasting Profile

  • Light (Light)
    Full (Full)
  • Low Tannin (Low Tannin)
    Tannic (Tannic)
  • Sweet (Sweet)
    Dry (Dry)
  • Low Acidity (Low Acidity)
    High Acidity (High Acidity)
  • Aroma
    • Red Fruits
    • Redcurrant
    • Smoky
  • Palate
    • Earthy
    • Jammy
    • Red Fruits

Food Pairings

  • Game
  • Pork
  • Red Meat

Critic Scores & reviews

  • Mark Faber

    "Winemaker Bruno Seignez and his son run their tiny winery in the southern edge of Provence near the town of Cogolin, a stones throw from the gulf of Saint-Tropez. This wine shows the classic white peach and floral nose, backed by a delicious, slatey minerality. Elegant, pretty and deliciously drinkable."

Other vintages

Love this wine? Here's a list of other vintages we have in stock if you'd like to try them as well.

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Wine is being produced throughout France and has been done for over 2,500 years with certain Châteaux dating their history back to Roman times, around 6th Century BC. Ranking second in the world in per-capita consumption and first in total production quantity. More so than the overall quantity of wine is the quantity of truly great wines coming out of France makes the nation the envy of wine-making nations worldwide.

Two concepts pivotal to the higher end French wines, in particular, are the idea of 'terroir' and the Appellation d'Origine Contrôlée (AOC) system. Terroir refers to the way the geography, geology and climate find their way into the glass, telling a story of the origin of the wine. The AOC was set up in 1935 and has the primary goal of protecting the authenticity of the wines and the livelihoods of the producers. Appellation rules strictly define which varieties of grapes and winemaking practices are approved for classification in each of France's several hundred geographically defined appellations, which can cover entire regions, individual villages or in some cases, like in Burgundy even specific vineyards.

Classic wine regions in France include Champagne (home of Champagne), Burgundy (Pinot Noir and Chardonnay), Bordeaux (Cabernet Sauvignon, Merlot, Malbec, Petit Verdot), Alsace (Aromatic varietals), Loire Valley (Chenin Blanc, Crémant) and the Rhône Valley (Syrah, Grenache Mourvedre)

The Bordeaux classification of 1855 is still in use, as is the Sauternes and Barsac Classification of the same year. Wines from certain regions can be bought En Primeur, which is when the wine is sold prior to it being bottled.


The Provence wine region is situated in the south of France, nestled between the Mediterranean Sea and the Alps. The warm Mediterranean climate is perfect for viticulture, with sunny days and cool nights that allow the grapes to ripen slowly and develop complex flavors. The Mistral wind, which blows down from the Alps, provides an important cooling influence, helping to maintain the freshness and acidity of the grapes.

Provence is best known for its pale-pink rosé wines, which are renowned for their refreshing qualities and food-friendly character. These wines are typically made from a blend of Grenache Noir and Cinsault, although other varieties such as Mourvèdre, Syrah, Carignan, and Cabernet Sauvignon are also used. The best expressions of Provence rosé are crisp and dry, with a delicate balance of fresh fruit flavors, herbal notes, and acidity.

In addition to rosé, Provence also produces small amounts of white wine, primarily from the Vermentino grape (known locally as Rolle) and Clairette. These wines tend to be light and crisp, with bright acidity and subtle fruit flavors.

The region has three primary appellations: Côtes de Provence, Coteaux d’Aix-en-Provence, and Coteaux Varois en Provence. Each appellation has its own unique characteristics and terroir, and the wines produced in each are distinct and expressive. Côtes de Provence is the largest appellation and produces the majority of the region's wines. It is known for its dry rosé wines, as well as its red wines, which are typically made from Grenache, Syrah, and Mourvèdre. Coteaux d’Aix-en-Provence is known for its elegant, complex red wines, while Coteaux Varois en Provence is known for its fruity, easy-drinking rosé wines.

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About the brand Domaine Val d'Astier

Twelve years after the first steps to regain a wild nature, the Valley of Val d'Astier has kept its authentic, natural, made for sharing. Today, a new valley twelve hectares "The White Stones" planted with vineyards and olive trees just born to enlarge this little corner of paradise. In the eyes of Bruno and Ellen, still burns energy of those who have shaped the hill, cleared, planted, designed trays and hillsides that are exposed to the best vines in soil that is proud of a vine promised the best, with these small flames increasingly talking of shared happiness, a certain success. The rest is always a matter of time, leaving to nature the care of the express and winemaker, the "peasants", a term they claim, the time to work the vineyards, market gardening, olives, honey. Grapes love when at the dawn of each harvest animates the hand of the winemaker and his expertise, born colors. Know-how acquired by Bruno in Burgundy, tweaked in Bandol, completed in Provence where he learned, heard, tried, directed, for now at the heart of their valleys are born of his hands artisan winemaker, the delicacy of a white, the strength of a red, the many flavors of rosé, vinified in the cellar dug under the earth, also won in the hill. A situation that allows it to maintain a natural freshness and keep the wine safe from thermal variations. Ellen remained the accomplished gardener debut and if it does not produce for lack of time the generous baskets of colorful vegetables sun, appreciated by all, the piece of land conquered in the garrigue, fashioned courage dons vegetables and herbs appreciated the great leaders of the region, it delivers during the summer season. While the sheep still graze in the vineyard (from autumn to spring), the field also vibrates the many hives (harvest to lafloraisondelavigne) producing honey "demaquisetdemontagne" unusual reflecting the botanical richness of an unspoilt environment. This very fragrant, sweet nectar, floral and fruity is present in the cellar, along with the spices, grape juice, wine and of course, the new season will seduce you.

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