Domaine Triennes, founded in 1989 by Burgundy luminaries Aubert de Villaine and Jacques Seysses, sits on the northern edge of Provence in the limestone hills of the Sainte-Baume near Nans-les-Pins. Elevation and cool nights shape a restrained, mineral style. Certified organic, the estate favours hand work, indigenous ferments and gentle élevage—stainless steel for the fragrant, Cinsault-led rosé; older barrels for the structured reds, notably Saint-Auguste (Syrah, Cabernet, Merlot). Whites focus on Chardonnay, Viognier and Rolle, delivering glossy stone fruit, citrus and a subtle saline snap. Across the range, freshness and drinkability take precedence over sheer weight: the rosé is pale and precise; the reds are supple and spicy with garrigue lift. The name “Triennes” nods to a Roman festival held every three years—an apt emblem of patience and craft.

Provence, located in southeastern France along the Mediterranean coast, is the country’s oldest wine-producing region, celebrated primarily for its iconic rosé wines. The region enjoys a warm Mediterranean climate, with abundant sunshine, mild winters, and the cooling influence of the mistral wind, which helps prevent vine diseases and promotes healthy ripening.

Soils in Provence vary widely, ranging from limestone and clay to schist and sandstone, providing ideal conditions for a diverse range of grape varieties. Key grapes include Grenache, Cinsault, Syrah, Mourvèdre, Carignan, and Tibouren for reds and rosés, while Rolle (Vermentino), Ugni Blanc, and Clairette are prominent for whites.

Provence rosés, which make up over 85% of the region's production, are typically pale in color, dry, and refreshing, offering delicate aromas of strawberry, citrus, melon, and herbs like thyme and rosemary. These wines often have a subtle minerality and crisp acidity, reflecting the terroir.

The region also produces elegant reds and increasingly high-quality whites. Sub-appellations like Côtes de Provence, Bandol, and Cassis offer distinct styles—Bandol, in particular, is renowned for structured, age-worthy reds made primarily from Mourvèdre. Overall, Provence delivers wines of finesse, freshness, and unmistakable Mediterranean charm.

Grenache, known as Garnacha in Spain, is one of the world’s most widely planted and versatile red grape varieties. Believed to have originated in Aragon, northeastern Spain, it spread across the Mediterranean and is now integral to many of the world’s great wine regions. It thrives in hot, dry climates and is particularly drought-resistant, with late-ripening characteristics that require long growing seasons.

Viticulturally, Grenache is vigorous and productive, often grown as bush vines to control yield and improve concentration. It prefers well-drained soils like schist, gravel, and sand, contributing to its rich texture and ripeness.

In Spain, Garnacha is prominent in regions such as Priorat, Rioja (often blended), and Aragón, producing wines with ripe red fruit, spice, and earthy notes. In France, Grenache is the backbone of Southern Rhône blends (e.g. Châteauneuf-du-Pape), offering warmth, red berry fruit, and herbal nuances. It is also widely planted in Australia (notably in McLaren Vale), the U.S. (especially California), and South Africa.

Grenache produces a range of styles—from fresh, fruity rosés to powerful reds and fortified wines. Typical flavours include strawberry, raspberry, white pepper, dried herbs, and sometimes leather and liquorice with age. Its soft tannins and plush texture make it both approachable and age-worthy.

Syrah, also known as Shiraz in Australia and parts of the New World, is one of the world’s most celebrated red grape varieties. Its origins trace back to the Rhône Valley in France, where it thrives in both the northern Rhône’s steep, granite slopes and the warmer southern regions. Syrah vines are hardy and adaptable, tolerating a range of soils, but they prefer well-drained sites with ample sunlight. The grape is naturally vigorous, with small, thick-skinned berries that produce deeply coloured wines rich in tannin and flavour.

Today, Syrah is planted widely across the globe. In France, it remains dominant in appellations such as Hermitage, Côte-Rôtie, and Crozes-Hermitage. In Australia, Shiraz is the country’s flagship variety, producing styles from bold, ripe Barossa bottlings to elegant, cool-climate Yarra Valley expressions. Significant plantings also exist in South Africa, the United States (notably California and Washington State), Chile, and Argentina.

The style of Syrah/Shiraz varies with climate and winemaking approach. Cool-climate examples offer notes of black pepper, violets, and fresh blackberry, with firm acidity and structure. Warmer regions produce richer, fuller wines with flavours of ripe plum, black cherry, chocolate, and spice. Across styles, Syrah is prized for its depth, versatility, and ability to age gracefully.

Cinsault (also spelled Cinsaut) is a versatile red grape variety traditionally associated with the south of France, particularly the Languedoc and Provence regions. It thrives in hot, dry climates and is valued both as a blending grape and, increasingly, for varietal wines. Cinsault is also a key component in many rosés, including those from Provence, and has played a historical role in the wines of North Africa and Lebanon. It is one of the parent grapes of South Africa’s Pinotage, having been crossed with Pinot Noir.

The grape produces light- to medium-bodied wines with soft tannins and moderate acidity. Its aromatic profile is typically fresh and fruit-driven, offering notes of red berries such as strawberry and raspberry, alongside floral hints, spice, and occasionally a touch of earth or garrigue. When yields are controlled and vines are well-managed, Cinsault can produce elegant, perfumed wines with notable finesse.

Viticulturally, Cinsault is prized for its drought resistance and productivity, though it can suffer from poor fruit concentration if overcropped. Its large berries and thin skins make it susceptible to rot in humid conditions, so it is best suited to warm, dry climates. Today, it is seeing renewed interest in regions like South Africa, California, and Australia for fresh, low-intervention winemaking.