Brett happens

Coteaux d’Aix-en-Provence 2016, Château Vignelaure ($24.50, 12374149)
Grenache (40%), Cabernet Sauvignon (30%) and Syrah (30%) from organically farmed vines averaging 25 years old and rooted in pebbly clayey-calcareous soil. Manually harvested. Saignée method after two hours’ maceration for the Grenache; direct pressing for the Cab and Syrah. The must is chilled to 10°C and allowed to settle for 48 hours. Fermented at low temperature (17°C) and matured in stainless steel tanks except for 7% of the Cab, which is aged in a 400-litre new oak barrel. Maturation on the lees with regular stirrings lasts three months. Reducing sugar: <1.2 g/l. 13% ABV. Quebec agent: LBV International.
Rubber bands, straw, yogurt, background minerals and a hint of chile; look for it and you’ll find some stone fruit and red berries. Clean, pure and very dry on the palate, with low-key fruit, good acidity, a long bitter-edged, pink grapefruity finish and a lingering pastry note. Not particularly complex – and not quite the equal of the impressive 2014 – but tasty enough. (Buy again? Sure.)

Bandol 2016, Rosé, Domaine du Gros ’Noré ($32.25, 12931021)
Mourvèdre (50%), Cinsault (35%) and Grenache (15%) from vines averaging 30 years old. Farming is organic though not certified as such. Manually harvested. The Cinsault and Grenache are macerated 24 hours at 10°C, then pressed. The juice is combined with direct-pressed Mouvèdre juice and fermented. Reducing sugar: 2.1 g/l. 13.5% ABV. Quebec agent: oenopole.
Saltine crackers, “far-away Creamsicle” and lipstick give way to garrigue and minerals. “Fresh and dewy” in the mouth. Veils more than layers of fruit, sleek acidity, mineral depth and a a long, faintly bitter finish. “A bit more moreish than the Vignelaure,” notes one taster. Drinkable indeed. Will almost certainly gain complexity and presence with a year or two in the cellar. (Buy again? Yes.)

Côtes de Provence 2015, Rosé, Cuvée Clarendon, Domaine Gavoty ($27.65, 11231867)
This saignée method rosé is a blend of Grenache (70%), Cinsault (15%) and Syrah (15%) from vines rooted in clay and limestone. The grapes, which were vinified separately, were macerated in a vat for three to six hours. The free-run juice was drawn off and combined with the first-pressing juice, chilled and racked into stainless steel tanks for temperature-controlled (17°C) fermentation, which lasted two to four weeks. The various batches were sampled and selected in January 2016 and blended, with the best lots set aside for the Clarendon. Reducing sugar: 2.7 g/l. 13% ABV. Quebec agent: Vini-Vins.
Closed, minerally nose that, with coaxing, gives up notes of flan and red berries. Sweeter and flabbier than its flightmates, though improving with time in the glass. Fruitier too, bringing nectarine and strawberry to mind. A stronger acidic and mineral backbone would be welcome. Decent finish. Maybe time in the cellar or a carafe will help? At this point, not up to earlier vintages. (Buy again? Maybe.)

MWG June 22nd tasting: flight 3 of 7