No estate expresses the salt-kissed limestone-driven terroir of the idyllic Provençal seaside village of Cassis like Domaine du Bagnol, and the current generation, Sébastien Genovesi, crafts a rosé of scintillating energy, chiseled calcareous musculature, and gleaming red fruits. Comprising Grenache, Cinsault, and Mourvèdre, Bagnol's Cassis Rosé is pressed directly and rapidly to extract as little color as possible, and the bottled wine contains only 20 milligrams per liter of total sulfur—a factor which contributes to its gorgeous purity of texture and intense evocation of limestone soil.

Blend: 45% Grenache, 35% Cinsault, 20% Mourvèdre