Les Baux de Provence is a tiny hilltop village in the Alpilles hills of Provence, south-eastern France. It is known for its high-quality red and rosé wines made predominantly from Grenache, Syrah and Mourvedre. The classic Baux de Provence wine is a deeply-colored red with aromas of mountains herbs, black olives, violets and stewed blackberries.
The Baux de Provence appellation did not cover white wines until just a few years ago. Today a tiny amount of white is made under the title each year, from a combination of classic southern French varieties. The predominance of red wines here is unusual in Provence, whose wineries and appellations are strongly rosé-focused. Just 25% of Baux de Provence wines are rosé.
The village perches on the flat-topped limestone promontory from which it takes its name (baou means 'rocky spur' in the Provencal dialect) 100m (330ft) above the vineyards and olive groves below. Originally a defensive fortification, it is now one of France's most popular tourist destinations; the ruins of the 11th-century castle are still visible today, backed by breathtaking views over the Provencal landscape.
In addition to the eponymous village itself, the Baux de Provence appellation title (introduced as a VDQS in 1956 and promoted to AOC status in 1995) covers seven other communes in this western corner of Provence: Fontvieille, Maussane-les-Alpilles, Mouries, Paradou, Saint-Etienne-du-Gres, Saint-Remy-de-Provence.
Wedged between the Rhone delta to the south and Avignon to the north, Les Baux de Provence and its wines are as much 'Rhone Valley' as 'Provence'. The culture here is distinctly Provencal, as is the landscape, but the wines (which reply heavily on the GSM blend) have a definite hint of Southern Rhone about them. The southern Rhone's most illustrious vineyard area, Chateauneuf-du-Pape, lies only 20 miles (32km) to the north, far closer than any of Provence's key wine centers.
Various grape varieties can be used to make Baux de Provence reds and rosés, but the primary varieties are Grenache, Syrah and Mourvedre. By law, at least two of these varieties must be included, making up at least 60% of the final blend (Cinsaut replaces Mourvedre in the rosé wines) The traditional Provencal varieties Carignan and Counoise are the cépages accessoires (accessory varieties), which may constitute up to 30% of the blend. Cabernet Sauvignon, brought to Provence from Bordeaux in the 1960s, is also allowed in small quantities.
White Baux de Provence Blanc wines are made predominantly from Clairette, Grenache Blanc and Vermentino, with a compulsory dash of Roussanne. Bourboulenc, Marsanne and Ugni Blanc are also permitted in small quantities.
A point of note about Les Baux de Provence is that most of its vignerons practice organic viticulture, and have done so for many years. Their efforts towards sustainable, low-intervention viticulture is facilitated aided by the area's warm, dry climate, which reduces the risk of rot and disease and reduces the need for chemical interventions. They have even gone so far as to lobby the INAO to make organic viticulture a legal requirement under the appellation laws. When (if) this change occurs, Les Baux de Provence will become France's first officially organic appellation. Around 85% of the appellation's 350-hectare vineyard area is farmed using either organic or biodynamic methods.
