# Kirkland Signature Côtes de Provence Rosé (2025)

- **Producer:** Kirkland Signature
- **Colour:** rosé
- **Type:** still
- **Grapes:** Grenache, Cinsault, Syrah, Vermentino
- **Region:** Provence, France
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €10
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** strawberry, cherry, peach, pear, lemon, grapefruit, orange, blossom

## About this wine

This highly sought-after rosé is crafted for Costco's Kirkland Signature label by Olivier Sumeire, an eighth-generation winemaker whose family has deep roots in Provence dating back to the 13th century. Sourced from the family's historic estates, including Château Coussin and Château Maupague, the wine represents a remarkable partnership that brings estate-quality Provençal rosé to a global audience. The vineyards are nestled at the base of the Montagne Sainte-Victoire, where complex red clay-sandstone and limestone soils, combined with a high-elevation microclimate, yield grapes with exceptional freshness and character.

## Interesting facts

- Crafted by Olivier Sumeire, whose family has been making wine in Provence since 1238.
- Sourced from prestigious estate vineyards near the iconic Montagne Sainte-Victoire.
- Famously phased out all oak aging to focus entirely on pure, terroir-driven fruit expression.

## Food pairing

This crisp, dry rosé thrives on its high acidity and light-to-medium body, making it an exceptional partner for light, fresh, and slightly oily dishes. The vibrant acidity cuts through the richness of seafood like sardines and salmon, while the delicate red fruit notes complement the sweet-and-salty contrast of prosciutto and melon. It acts as a refreshing palate cleanser without overpowering subtle flavors.

## Wine making process

The winemaking process is designed to preserve the delicate primary fruit and vibrant acidity of the classic Provence style. Grapes are harvested at optimal ripeness, fully destemmed, and immediately transferred to a pneumatic press. Skin contact is strictly limited to just a few hours to extract the signature pale salmon hue while avoiding bitter tannins. Fermentation takes place in temperature-controlled stainless steel vats. To maintain its crisp, energetic profile, the wine is aged briefly in stainless steel and bottled without any oak contact.