93 points Josh Raynolds (Vinous): "[$65/750ml list] Limpid orange. A sharply focused, mineral-accented bouquet evokes fresh red berries and pit fruits, citrus pith and pungent flowers. Silky and penetrating on the palate, offering tangy redcurrant, pomegranate and blood orange flavors and a hint of honeysuckle. The floral note builds steadily through an impressively long, nervy finish that echoes the citrus and mineral notes. Drink: 2023-2028. (Jul 2022)"

91 points Wine Spectator: "[$65/750ml list] Seamlessly stitches together jasmine, pink grapefruit, tangerine, rose water and a savory accent, with a subtle twinge of fleur de sel adding a counterpoint to the lengthy finish. Graceful, but with nice underlying tension throughout. Grenache, Cinsault, Syrah and Mourvèdre. Drink now through 2023. (8/31/22)"

91 points Joe Czerwinski (Wine Advocate): "...the 2021 Cotes de Provence Rose Chateau de Selle remains one of the region's top wines. Scents of tangerine, peach, crushed stone and lime zest mark the nose, while the medium-bodied palate is plump and juicy, finishing long and layered. The assemblage this year is 55% Grenache, 30% Cinsault, 10% Mourvèdre and 5% Syrah. Drink: 2022-2023. (Aug 2022)"

Producer notes: "55% Grenache, 30% Cinsault, 10% Mourvèdre, 5% Syrah. The wine is pale with a delicate pearly pink hue. The nose is precise and mineral, revealing aromas of peaches, apricots and vanilla, with undertones of passion fruit and a hint of lime peel. The palate opens with a refreshing attack then grows in power with yellow fruit aromas. The palate is perfectly balanced and ends with a slightly minty, saline and zesty finish. Food Pairing: This pairs well with flambéed or glazed monkfish with vegetables, grilled poultry in a sauce, or fruit desserts."

Producer notes: "55% Grenache, 30% Cinsault, 10% Mourvèdre, 5% Syrah. The wine is pale with a delicate pearly pink hue. The nose is precise and mineral, revealing aromas of peaches, apricots and vanilla, with undertones of passion fruit and a hint of lime peel. The palate opens with a refreshing attack then grows in power with yellow fruit aromas. The palate is perfectly balanced and ends with a slightly minty, saline and zesty finish. Food Pairing: This pairs well with flambéed or glazed monkfish with vegetables, grilled poultry in a sauce, or fruit desserts."