We’ve taken walks through the vineyards, last week still full of purple-blue bunches of grapes. I picked bouquets of thyme, rosemary and lavender for my herbs-de-Provence mixture and we found fig trees dropping their juicy little gifts at our feet. Ripe figs are delicious fresh and incredible when broiled with blue cheese. One day, we walked through the vineyards to Arboras, a village just up the hill, and ate salads of chevre drizzled with honey. A glass or two or rosé is, of course, obligatory.