PHOTOGRAPHS LAUREN MCLEAN
When Stephen Cronk had the idea of moving his life and family to France to make wine, his wife Jeany was hesitant.
The couple had successful jobs in the UK (Stephen used to work in the wine trade), but they’d also both nurtured a dream to make wine in Provence.
Then something happened that made the pipe dream seem possible… A timely redundancy offer felt like fate giving them a push. So, with barely a word of French between them, the family set off for the town of Cotignac (opposite) in the south of France to live la vie en rose – literally in their case, as they planned to make an awful lot of rosé.
LIFE IS LOOKING ROSÉ
Seven years on, Mirabeau wine (mirabeauwine. com) is winning awards. When the delicious. team visited, the family found out their Mirabeau Classic Rosé 2015 had won a Gold Medal at the International Wine Challenge 2016 – one of only three Provence rosés to win gold this year. Their philosophy of buying the best local grapes each year means they can produce consistently excellent wine, as it’s not dependent on the often variable quality of grapes from a single vineyard.
After some initial reticence the children are happily settled in school, and Jeany describes their youngest, George, as “almost French”. As well as running Mirabeau with Stephen, Jeany, a designer, has several projects on the go around the town, and is obsessed with food and cooking.
We joined the family for a summer supper, with Jeany cooking her signature style of modern updates on traditional Provençal flavours. The food was generous and relaxed, a feast for the whole famille, not least their jack russell cross, Oscar, who clearly has middle child Felix wrapped around his little paw.
The youngest Cronk, George, pods beans outside the family’s Provence house
INSPIRATION IN ABUNDANCE
Jeany has holidayed in France since she was a child and loves the French way of shopping ultra-locally and seasonally. “Doing the same was my way of turning myself into a local,” she says.
“There’s something about going to the market each week and seeing what’s growing. It connects you to the place where you live.” Cotignac has an abundance of good food – great olive oil producers, organic veg and a lady who makes sheep’s cheese. Add to that excellent butchers and a fantastic fishmonger, and it’s a recipe for a foodie rêve.
“Cooking this way inspires me to find exciting food pairings for our wines,” says Jeany. “I hope you enjoy this taste of our Provençal life…” →
PROVENÇAL MENU FOR 4-6
Crushed pea & broad bean soup with cheese crisps