Our wines

  • Red Vacqueyras Cuvée Saint Roch

    Grape Variety: 70% Grenache, 25% Syrah, 5% Mourvèdre.
    Land: Clayey sandy slopes & argillaceous limestone marl.
    Yield: 30 hl/ha.
    Vines: 30 – 60 yrs. old
    Wine tasting: Between 5 & 10 yrs ageing, open an hour before drinking.

    This reserve comes from vines aged between 30 – 60 years old situated at the entrance to the domain. It is a selection that is identical each year. It represents what are traditionally the grape varieties of Vacqueyras. They are vinified separately to produce maximum maturity. Fermentation of the whole crop lasts about 20 days according to the vintage.

    We obtain a generous wine, solidly constructed, with aromas of red fruits and venison. It will assert itself drunk with roast beef or beef in sauce such as Daube Provencale, Boeuf Bourguignon or Pigeon with lentils.

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  • Red Vacqueyras Cuvée des Templiers

    Grape Variety: A blend of Syrah and Grenache.
    Land: Slopes of sandy soil or grey limestone.
    Yield: 25 - 30 hl/ha.
    Vines: 30 - 50 yrs. old minimum.
    Winemaking: Hand picking harvest destemed but not crushed. Fermentation about 20 days according to the vintage. Ageing 9 months stainless-steel tank then 12 months in concrete tank.

    Wine tasting: To be drunk now for the freshness of its fruit or wait 5 yrs for its fullness.

    The Syrah vines are situated on the sandy, grey clay slopes of Vacqueyras near the domain. They are facing east west, so the sun warms the grapes early in the morning allowing a considerable synthesis of sugars. The sandy soil is poor giving a reduced yield.

    So we obtain a very fruity wine with strong persistent aromas of red fruits, spices and violets because the proportion of Syrah is higher. Its garnet red colour and lasting tannins harmonise beautifully. Young, it can be accompanied by grilled meats like rib steak (cotes de boeuf) with béarnaise sauce or grilled lamb cutlets with thyme and gratin dauphinois.

    Between 7 & 10 yrs old it can be drunk with game such as pheasant, wild birds or woodcock.

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  • Red Vacqueyras Grenat Noble

    Grape Variety: Very old Grenache.
    Land: Clay slopes of les Cazaux.
    Yield: 20 hl/ha.
    Winemaking: Carefully hand picking harvest. No crush, no destem. Only very soft pump over during the fermentation. Vatting about 20 days according to the vintage.

    Maturing: 3 years in tank and in old oak.

    Wine tasting: To be drunk between 5 to 10 years old. Open 1 – 2 hrs before drinking. Serve at 16° - 18°c.

    This reserve is the result of extraordinary climactic conditions notably, in the month of September. In 1992, violent storms and flooding hit the region (and especially Vaison la Romaine). The following days were radiant and accompa- nied by Mistral; we were able to continue the harvesting of the relics of the rotted crop… but it was noble rot!

    Following our first involuntary try in 1992 we wanted to reproduce this wine; we had to wait until 1995 to isolate the parcels of vines (completely different from 1992) able to produce this noble rot.
    Unfortunately the 'noble' phenomena does not happen each year, despite the late harvesting (15th Oct).

    The resultant wine is un-classable, with aromas of fig, honey, citrus fruits, fruit brandy, and plum. It is of a surprising potency.
    This Grenache nectar marries will with dishes such as pan-fried foie gras in honey and fig preserve, leg of lamb with preserved fruits accompanied by local cereal 'épautre' or other sweet and sour dishes.

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  • Red Vacqueyras Cuvée Réserve

    Grape Variety: 75% Grenache, 25% Syrah.
    Land: Vineyards on the planes, soil clayey-chalkey.
    Yield: 35 hl/ha.
    Vines: 15 to 30 yrs. old.

    This reserve is our first Vacqueyras blend. The production of this wine is due to the care we take in the selection process of our grapes. Ever conscious of this need for quality, this reserve comes from our young Vacqueyras vines aged between 15 to 30 years old.
    After they should be used for making the famous cuvée Saint Roch and cuvée des Templiers.

    The harvest for this wine is done manually and if necessary sorted. Like the others reserves, the grapes are neither de-stemmed nor crushed and the vatting is done by gravity. Fermentation is about 15-20 days according to the vintage.

    So as the wine can retain to a maximum its fruitiness and the tannins can be present but delicate. This wine is very nice to drink young and would not be a great laying down wine. It can be drunk at between 2 – 5 yrs. and allows the amateurs of our wines to wait for the wines such as St Roch, and Templiers to mature (wines more suited to laying down).

    It can be appreciated with a salad of mixed meats, grilled meat or grilled lamb cutlets and a gratin dauphinois. Its fruitiness and youth expresses itself without reserve.

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  • White Vacqueyras Les clefs d'Or

    Grape Variety: 50% Clairette, 30% Roussane, 20% White Grenache.
    Land: Slopes of sandy soil south east facing.
    Maturing: One year in vats.
    Yield: 35 hl/ha.
    Vines: 20 to 40 yrs. old.
    Wine tasting: Best served at 12° - 14° c. Best opened an hour before serving.

    The management of the yield is imperative to make this reserve. In effect, a green harvesting harmonises with finesse and concentrated aromas. Added to this, the choice of date for the harvesting of the grapes is essential to have a wine which is neither too strong in alco- hol and most importantly, keeps its acidity and freshness.

    Once these two principles are respected, the winemaking process becomes a formality. The hand picked grapes are pressed slowly with a pneumatic press to respect the end product.
    The juice we obtain ferments naturally and its temperature is main- tained at 16 °C all through its fermentation by a cooling system in the walls of the tank. This allows us to obtain a purebred white wine with a lively acidity. It has flavours of fennel and white flowers. In the mouth it is long and full where is expresses fully all the aromas of the Clairette.

    It will marry well with all sorts of fish starters such as shellfish, shrimp with avocado, squid salad with olive oil and basil, and a must to be tried with oysters!

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  • White Vacqueyras Vieilles Vignes

    Grape Variety: 70% Clairette, Viognier, Roussane.
    Land: Slopes of sandy soil south east facing.
    Yield: 30 hl/ha.
    Vines: 40 yrs. old or more.
    Winemaking: In Bourgogne shaped barrels with the lees stirred once the malolactic fermentation is over.

    This wine is made from a manual harvesting and perfect sanitary conditions where each grape variety is picked separately at its opti- mum maturity. Then the grapes are pressed pneumatically after a few hours contact with the skins.

    The must is kept at 18°c during the alcoholic fermentation to opti- mise the aromas and respect the wine's suppleness. Then we start the maturing process; done in barrels until the following harvesting and embellished by frequent stirrings with the lees. In this way we have a white wine with flavours of almond, toast, lemon, pineapple and of white flowers which will develop into aromas of honey, butter and pear during its ageing.

    Its structure will marry very well with foie gras with coarse sea salt, prawn tails with or without sauce, light white meats such as chicken casserole or fish cooked with saffron or aniseed. But it's wonderful with cheese such as old comté or munster. Perhaps simply served as an aperitif if it's been decanted one hour before drinking

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  • Red Gigondas Cuvée de la Tour Sarrasine

    Grape Variety: 70% Grenache, 15% Syrah, 15% Mourvèdre.
    Land: Vineyard at altitude (200 – 300m) terraced chalkey granite slopes of the Dentelles de Montmirail.
    Yield: 30 hl/ha.
    Vines: 30 – 60 yrs. old.
    Wine tasting: 10 yrs. at least.

    This strong, warm wine comes from a selection of grapes on exceptio- nal land. In fact our vineyards in Gigondas are situated on the arid hills of the Dentelles de Montmirail.

    The Mistral blows regularly on these slopes which limits the amount of treatment needed to the vines. The vines grow in stony fields, which is rare, and produce wine that can be kept easily for 10 yrs.

    Aromas of pepper, red fruits, are intense and persistent; very interes- ting to discover young. Its robe is steady, stable, the tannins silky, some say feminine compared to the more rustic Vacqueyras.

    Strong dishes such as deer and wild boar can subdue this prestigious wine. If perchance this wine is not finished with game, it remains incomparable with Reblochon, St Nectaire, and other strong cheeses.

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  • Red Gigondas Prestige

    Grape Variety: 50% Grenache, 30% Syrah, 20% Mourvèdre.
    Land: Clay slopes of the « Dentelles de Montmirail ».
    Maturing: In oak barrels 18 months on average.
    Yield: 25 hl/ha.
    Vines: 30 – 40 yrs. old.
    Wine tasting: 15 yrs. at least.

    These grapes are taken from old vines, manually harvested, sorted, vinified and kept in oak barrels. This select wine matures well in bott- les. We recommend a minimum of 2 yrs before opening a bottle, which will be nonetheless fruity, with aromas of wood present. From 10 yrs. onwards the hint of woodiness will be tempered to leave a structure which is strong with rounded tannins and aromas of spices, chocolate, prunes in liqueur and liquorice.

    This special reserve is made from our best vines and made only in the years of highest grape quality to assure a wine which is extraordinary.

    To be drunk with dishes such as grilled beef or beef in red wine, with duck breast or game in season.

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  • Red Côtes du Rhône

    Grape Variety: Grenache 60%, Syrah 40%.
    Land: Vineyards on the planes, soil clayey-chalkey.
    Yield: 45 hl/ha.
    Vines: 5 to 15 yrs. old.

    The production of this domain wine is due to the care we take in the in the selection process of our grapes.
    Ever conscious of this need for quality, our young Vacqueyras and Gigondas vines are de-classified to Côtes du Rhône until they are 15 years old to allow them to express their youth freely.

    The harvesting of this reserve is done manually and sorted if necessary. Grapes are destemmed but not crushed and simply pushed into the vats situated below them. Vatting is about 15 days with soft temperature (25 – 27 °C maximum) to obtain a purebred red wine with fruit and supple tanin.

    The wine from these vines brings us strength of character with the sunshine of our region. Fruitiness, balance, aroma of red fruit and Provencal spices dominate this Côtes du Rhône.
    It allows us to await the maturity of its elders and accompanies tradi- tional cooking with subtlety.
    It can served also with summer grilled meats, tomatoes & mozzarella, fried aubergine with tomato and basil sauce.

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  • Côtes du Rhône Rosé

    Grape Variety: Grenache, Syrah, Cinsault.
    Land: Slopes of clayey-sandy soil.
    Yield: 35 hl/ha.
    Vines: 30 to 40 yrs. old.
    Wine tasting: Done by bleeding off after 24 hrs in vats.

    This rosé is made from the fruitiest Syrah and the mildest Grenaches to give the structure and oiliness necessary for this type of wine. The bleeding off of the vats is done at the beginning of the harvest because at this time the musts are fruitier and less rich in alcohol. The juice we obtain ferments naturally and its temperature is maintained at 15°c maximum.
    This allows us to obtain a purebred rosé wine with a lively acidity and explosive aroma.

    Ideally served cool with summer meals, accompanied by tomatoes & mozzarella, grills, fried aubergine, tomato and basil sauce, or simply an aperitif. Later in the year it can accompany hot starters and cold meat dishes.

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  • Les Grains de Novembre

    Grape Variety: 100% White Grenache.
    Land: Slopes of Aptien cobalt or grey clay.
    Maturing: 2 years in barrels.
    Winemaking: Harvested at up to 24° potential alcohol content. Alcoholic fermentation to 14% vol and 150 g/l sugar left. Fortified with SO2.
    Date of Harvesting: Between the 15th Oct. and 15th Nov. Sorted three times.
    To Drink: Should be served at 14°c. Bottle should be opened 30 mins. before serving.

    This slightly crazy wine was born partly from observation and mostly from a dream. In fact we noticed that the white Grenache grape, normally an early variety and generous in alcohol, had, from time to time at the harvest, a few grains per grape which had a lovely violet colour and were slightly dried up by noble rot. Naturally the sugar concentration was exceptional! The only problem was to verify if the same phenomena extended to all the grapes if we pushed back the date of harvesting.

    Over the years (and with some harvests remaining on the vines!), we noticed that this dream was only possible on every 4th line of vines and in a very specific aerodynamic exposure throughout the domain. It's the price to pay for making a white liqueur wine in the Côtes du Rhône! As a result, naturally, the production of this nectar is a bit secret given that we make only one barrel in the good years!

    The result is surprising and incomparable. It has a tile-red colour with an orange hue. On the palate it is aromatic, giving tastes of dried apricot, pineapple, and in passing, a hint of lavender honey, quince, cinnamon, caramel, pear and grilled almonds. One can appreciate it on its own which allows you to, at your ease, analyse and appreciate its varying perfumes. Try it at the beginning of meal with foie gras and sweet onion preserve, with parsley cheeses which are always in harmony with great liqueur wines or during dessert with dried fruit cake (apricots, figs & nuts). It can harmonise with all of the above due its lovely balance of residual sugars.

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