Château L'Escarelle, Les Deux Anges Rosé, 2025, Coteaux Varois en Provence (AOP)

'One-Liner'
Elegant Provence rosé with a little more substance – wild strawberry, stone fruit and citrus wrapped around a beautifully fresh, silky palate.

Tasting Note
Delicately pale pink in the glass, with an elegant nose of wild strawberry, peach and apricot alongside fresh citrus and a gentle herbal lift. The palate is crisp and beautifully balanced, combining juicy stone fruit with notes of mango, pear and pink grapefruit. Fine acidity gives the wine plenty of energy, while ageing on the fine lees brings a subtle smoothness and texture. There is a lovely mineral freshness underneath the fruit, keeping everything precise and refreshing. Clean, graceful and persistent on the finish, this is Provence rosé with both charm and substance.

Country: France
Region: Provence
Sub-Region: Coteaux Varois en Provence AOP
Grape(s): 60% Syrah, 40% Grenache
ABV: 13%
Friendly: Vegan, Vegetarian, Organic

Awards & Critics' Scores
Wine Enthusiast – 93/100
Mundus Vini 2026 – Gold Medal
Decanter World Wine Awards 2026 – Bronze Medal

The Story
Les Deux Anges owes its name to a rather charming discovery made at Château L'Escarelle. When work began on a new winery in 2015, two statues of cheerful cherubs were uncovered during construction, and those unexpected little residents became the inspiration for the cuvée. The estate itself sits in a remarkable corner of Provence, with around 100 hectares of organically certified vineyards surrounded by roughly 1,000 hectares of woodland. Vines climb to as high as 500 metres on the slopes of the Montagne de La Loube, where clay-limestone soils, altitude and the cooling Mistral help preserve the freshness so important to fine rosé. For Les Deux Anges, the grapes are hand harvested, carefully sorted, gently pressed and fermented at controlled temperatures before ageing on fine lees, producing a rosé that combines classic Provençal delicacy with a little extra texture and depth.

Perfect With... (click me for the recipe)
- Meat/fish: Trout amandine with lemon butter and parsley
- Vegetarian: Asparagus, goat’s cheese and herb tart
- Vegan: Provençal stuffed tomatoes with herbed rice