2025 LoveR Coteaux d'aix en Provence 750 ml

Plenty of regions make rosé. But for the salmon-hued, red-fruited, vibrant, so-refreshing-you-can’t-put-it-down style, no place beats Provence. 

With its splendid sunshine and salty air, Provence is absolutely perfect for growing and bottling top-flight rosé. It’s the home of icons like Miraval, Whispering Angel, and Domaine Tempier—so it’s no wonder that Fran Kysela chose to make his rosé there. 

Kysela is the Master Somm who Robert Parker called “one of the finest palates and selectors of top wine,” and he’s got a track record of partnering with spectacular winemakers to produce some seriously spectacular values—and that’s exactly what we have in the 2025 LoveR Rosé. 

Showing a delicate pink with a silvery sheen, it’s got delicate aromas of white strawberry, peach skin, and citrus blossom are accented by hints of watermelon rind and crushed stone. The palate is crisp and refreshing, with red berries and citrus accented by herbs on the clean, dry finish.

With over four decades in the wine business, Fran Kysela’s name is pure gold—and some of his most impressive work doesn’t have his name anywhere near it. He has a knack for quietly assembling excellent wines from top appellations and offering them at incredibly fair prices. Is Kysela’s name on the label? No. But is his expertise written in the quality of the wine? You bet your life. 

With the LoveR label, Kysela collaborates with the winemakers at Cellier d’Eguilles in Provence. A third-generation collaboration between growers and winemakers, Cellier d’Eguilles taps two terroirs in the area—the warm maritime climate and a cooler and more wooded plateau—to make Provençal wines of exceptional balance. 

The 2025 is a classic Provençal blend of Syrah, Grenache, and Cinsault. The vines are a quarter-century old, and the harvest is carried out at night, to get the grapes when they’re coolest and acidity is peaking. As soon as the fruit arrives at the winery, it’s pressed in inert pneumatic presses, then the juice is cold-settled before a cool fermentation.