Winemaker Jean-Marie Guffens does away with the traditional Provençal varieties, instead opting for 100% Cabernet Sauvignon. Why not? The fruit comes from specific parcels in the vineyard that are picked slightly riper to make this style. The must is fermented in stainless steel before being transferred to large wooden casks where it is matured on its lees for seven months before bottling. The result is a striking, deeply coloured, left field, uber savoury and delicious rosé, not only a step up in power and fruit density but also a far more complex and engaging wine for the dinner table. Pass the rouille, please.