Cicada Rouge

Alex Favier proves that the best French red doesn’t need a fancy label—it just needs great fruit and a smart approach. For his Cicada Rouge, he pulls Grenache from the clay of La Marteillère and Carignan from the limestone of L’Hers—two distinct plots in the Vaucluse that give this wine its depth and drinkability.

The winemaking is just as thoughtful: the Grenache sees a short maceration in concrete to keep the fruit bright, while the Carignan is aged in old Burgundy barrels to soften its edges. The result is a robust, fruit-forward red that smells of fresh red berries and a whisper of forest floor. The palate is all juicy red and black cherry with a pinch of spice, carried on a frame of surprisingly smooth tannins.

Open this for weeknight pasta with sausage, a grilled lamb chop, or a hearty ratatouille. For a wild card, try it with spicy lamb kebabs wrapped in warm flatbread. Honestly, it’s also perfect with just a glass and good company.