PROVENCAl VINES After the Philloxera (insect which attacks the roots of the vine) attack in 1860 all vines are now grafted. They are made up of two parts, the root stock (resistant to the parasite) and the scion, the top part of the plant which determines the variety of grape (Grenache, Syrah, Cabernet, etc). Each variety of vine prefers particular climate and soil conditions. It is, therefore, fundamental for the vine grower to choose the right kind of vine to plant. In Provence there 18 varieties of vines: 8 for white wines and 10 for reds and rosès. White Wine Vines ROLLE (Vermentino). It has always been grown in Provence. It is a hardy plant of great quality and produces a fine-bodied wine, rich in citrus and pear aromas. It ages well in barriques. CLAIRETTE. It is a Provence vine with a quite low yield, though the bunches are large. It produces a robust wine rich in aromas. UGNI-BLANC (Trebbiano). It is an old Provencal vine. It produces fine, fruity, straw-coloured wine. These qualities have been enhanced by modern wine-making techniques. SEMILLON. It has a good yield but is prone to root rot. It gives elegance and aroma to the wines it is blended with. SAUVIGNON. This vine is not commonly grown in Provence, but it is interesting because of its hyacinth aromas. Domaine Saint Jean grows Rolle, Semillon, Sauvignon, Ugni-Blanc for its whites, besides Chardonnay, which is more common in Bourgogne and can be aged well. Vines for Red and Rosè Wines CABERNET SAUVIGNON. It is the most widespread vine in the world, but is not common in Provence. It is not particularly demanding and gives high quality wine, rich in tannin, with a blackcurrant aroma and a magnificent ruby-red colour. In short it produces a great wine. In Provenece it is substituted by Mourvedre, which is rather difficult to age away from coastal areas. MOURVEDRE. It is a typical vine in coastal areas. It has small grapes and gives well-balanced colour and taste. It develops its aroma and roundness with age. TIBOUREN. This is also a typical vine of coastal areas. It is essentially rosè, rich in aromas and ideal for blending. CINSAULT. This is a very common vine in Provence. It can be eaten or used for producing wine for blending. It gives strength, freshness and fruitiness top other wines. CARIGNAN. This is a Maditerranean vine used to enrich other wines with its structure and colour. It has a small yield. SYRAH. Its high tannin concentration and capacity to age results in a wine with hints of vanilla and red fruit. GRENACHE. It is the base of Provencal wine production. It is resistant and not very demanding. It is indispensable in Cotes de Provence. It gives strength and breadth besides all the other qualities of a high-quality wine. BRAQUET. It is exclusive to the ADC "Bellet". It has little colour but is rich in rose scented aromas. FOLLE NOIR. It is also part of "Bellet" and rich in red fruit aromas. CASTET. It is a typical vine of the area of Aix, Palette and Castet and is picked early. Domaine Saint Jean grows for its reds and rosès: Grenache, Syrah, Cinsault and Cabernet Sauvignon. The last two were the first to be grown on the Domaine. Cabernet Sauvignon produces red Vin du Pays 100% mono-variety and has a really prestigious list of prizes.