The wines

  • Rasteau

    « Sélection Vieilles Vignes » Rouge

    Varietals: Grenache (60%), Mourvèdre (30%), Syrah (10 %). Percentages of each varietal will vary by vintage.
    Soil Type: Rocky hillside colluvions combined with ocean-blue marl all covered with rounded stones, which supply balance and richness of aromas.
    Yield: 25 hl/ha
    Harvest: 100% manual harvest with sorting done both on the vine and at the cellar.
    Vinification: After being passed through destemming machine, the grapes are added to tanks where the temperature is closely monitored throughout the fermentation, which lasts several weeks. Punching-down of the juice takes places using both mechanical and manual methods. We sometimes use the process of micro-oxygenation to smooth out the tannins. A combination of tank and barrel ageing is used to continue to soften the tannins.
    Ageing: 90% in tank, between 5% and 10% in barrel.
    Recommended bottle ageing : 5 to 8 years depending on the vintage and consumers’ tastes.
    Food pairing: This wine pairs exceptionally well with red meats that have been grilled or stewed for a long time as well as cheese.
    Awards: Vintage 2015: 89-92/100 Parker, Notable distinction VINALIES 2016, Millésime 2014: 90/100 Parker, Notable distinction VINALIES 2016, 1 star Hachette Wine Guide 2017.

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  • Rasteau

    « La Bastide Saint Martin » Rouge

    Varietals: Grenache (50%), Syrah (45%), Mourvèdre (5%). Percentages of each varietal will vary by vintage.
    Soil Type: Limestone-clay hillsides combined with ocean-blue marl all covered with rounded stones, which supply balance and richness of aromas.
    Yield: 28 hl/ha
    Harvest: 100% manual harvest with sorting done both on the vine and at the cellar.
    Vinification: After being passed through the destemming machine, the grapes are added to tanks where the temperature is closely monitored throughout the fermentation, which lasts several weeks. The Syrah is vinified separately, allowing delestage on this grape and barrel ageing. The blending is done in tank after vinification.
    Ageing: 85% in tank, and between 10% and 15% in barrel.
    Recommended bottle ageing : 5 to 8 years depending on the vintage and consumers’ tastes.
    Food pairing: This elegant wine pairs exceptionally well with red meats, game, and strong cheeses.
    Best served : Between 14°-18°C (57°-65°F)
    Awards: Vintage 2015: 91-93/100 Parker

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  • Rasteau

    « Florianaëlle » Rouge

    Varietals: To make this wine, we start with 80% grenache as a framework, which comes from vines that are over 100 years old, producing low yields of exceptionally high-quality grapes, with a profound root system that allows for intense mineral extraction. Syrah (10%) is then used for the colour and old-vine Mourvèdre (10%) for its bouquet.
    Soil Type: The grapes for this wine come from the best hillsides in the village, all south-facing, which benefit from calcareous soils covered in rounded stones. Because of this, these vines receive heavy sunlight on a regular basis.
    Harvest: 100% manual harvest with sorting done both on the vine and at the cellar.
    Vinification: After being passed through destemming machine, the grapes are added to tanks where the temperature is closely monitored throughout the fermentation, which lasts several weeks, during which several manual punch downs take place. After fermentation, he wine is aged in oak barrels with multiple lee stirrings.
    Ageing: 60% in tank, 40% in barrel.
    Recommended bottle ageing : 8 to 10 years depending on the vintage and consumers’ tastes.
    Food pairing: This elegant wine pairs exceptionally well with game, slowly-cooked stews, red meats and cheeses.
    Best served: Between 14°-18°C (57°-65°F).
    Awards: Vintage 2014: 2 stars in Hachette Guide.

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  • Cairanne

    « Les Guarrigues » Rouge

    Varietals: Majority grenache, with the rest made up of Syrah and Cinsault. Percentages of each varietal will vary by vintage.
    Soil Type: Combination of sand and clay garrigue with red-coloured topsoil and small stones.
    Harvest: 100% manual harvest with sorting done both on the vine and at the cellar.
    Vinification: After being passed through destemming machine, the grapes are added to tanks where the temperature is closely monitored throughout the fermentation, which lasts several weeks. Pumping-over and some gentle punching-down take place in order to preserve the wine’s fruit and suppleness.
    Ageing: 100% in tank.
    Recommended bottle ageing : 4 to 6 years depending on the vintage and consumers’ tastes.
    Food pairing: This wine pairs exceptionally well with red meats and dishes such as roasted veal with morel mushrooms, herb-crusted ribs and cheeses.
    Best served: between 14°-16°C (57°-61°F).
    Awards: Vintage 2015: 89-92/100 Parker, Selection Hachette Wine Guide 20170.

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  • Côtes du Rhône Village

    « Élégance » Blanc

    Varietals: Viognier (50%), Roussanne (20%), Marsanne (20%) and Grenache Blanc (10%). Percentages of each varietal will vary by vintage.
    Soil Type: Clay-limestone with the presence of ocean-blue and sandy marl and safre, all covered with rounded stones, which supply balance and richness of aromas.
    Harvest: 100% manual harvest with sorting done both on the vine and at the cellar.
    Vinification: Pre-fermentative cold maceration of the entire blend. Once the juice is pressed, we separate the free-run from the press. After clarifying the free-run juice, fermentation begins in tanks over one month at a low temperature.
    Ageing: 75% in tank, 25% in barrel.
    Recommended bottle ageing : 2 to 5 years depending on the vintage and consumers’ tastes.
    Food pairing: This wine pairs exceptionally well with grilled fish in sauce, warm starters (puff pastry, savoury tarts, quiches, etc.), white meats and certain cheeses (Roquefort, goat’s cheese or Comté).
    Best served: 8°-12°C (46°-53°F).
    Awards: Vintage 2015: 94/100 Parker, Notable Distinction VINALIES 2016.

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  • Côtes du Rhône

    Rouge

    Varietals: Grenache, Syrah, Carignan, Cinsault. Percentages of each varietal will vary by vintage.
    Soil Type: Clay-limestone and very rocky.
    Yield: 38 hl/ha
    Harvest: 100% manual harvest with sorting done both on the vine and at the cellar.
    Vinification: Passed through destemming machine then added to tanks that are temperature-controlled throughout the fermentation. Pumping-over of the juice takes places once per day, gently to retain the fruit qualities.
    Ageing: 100% in stainless steel cuves.
    Recommended bottle ageing : 3 to 5 years depending on the vintage and consumers’ tastes.
    Food pairing: This wine pairs well with charcuterie, savoury tarts, cold cuts, white meats and some cheeses.
    Best served: Between 12°-14°C (53°-57°F) (46°-53°F).

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  • Rasteau

    Vin Doux Naturel Rosé « Émotion »

    This appellation is authorised throughout the town of Rasteau, however considering the levels of alcohol necessary, only the clay-rich soils and best-exposed hillsides are capable of producing a Vin Doux Naturel Rasteau.

    Varietals: This wine is made from 100% grenache.
    Soil Type: A combination of sandy and clay soils with red topsoil and small stones.
    Yield: 30 hl/ha
    Harvest: The grapes are manually sorted in the vineyard once they’ve reached the perfect maturity in order to obtain the necessary level of alcohol (15%) during the vinification to produce a Vin Doux Naturel.
    Vinification: This is a temperature-controlled vinification of the grenache juice (saignée), followed by mutage with a neutral alcohol over the grape juice to stop the fermentation. Vin Doux Naturel is therefore sweet thanks to its own residual sugar content.
    Ageing: 100% in tank.
    Recommended bottle ageing :
    Food pairing: This charming wine is perfect as an aperitif with melon or strawberries. It pairs delightfully with foie gras and Roquefort cheese and also makes a lovely cooking sauce.
    Best served: Between 8°-10°C (46°-50°F).

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  • Rasteau

    Vin Doux Naturel Grenat « Émotion »

    This appellation is authorised throughout the town of Rasteau, however considering the levels of alcohol necessary, only the clay-rich soils and best-exposed hillsides are capable of producing a Vin Doux Naturel Rasteau.

    Varietals: This wine is made solely from grenache.
    Soil Type: A combination of sandy and clay soils with red topsoil and small stones.
    Yield: 30 hl/ha
    Harvest: The grapes are manually sorted in the vineyard once they’ve reached the perfect maturity in order to obtain the necessary level of alcohol (15%) during the vinification to produce a Vin Doux Naturel.
    Vinification: This is a temperature-controlled vinification of the grenache juice (saignée), followed by mutage with a neutral alcohol over the grape juice. Vin Doux Naturel is therefore sweet thanks to its own residual sugar content.
    Ageing: 100% in tank.
    Recommended bottle ageing : 10 years depending on the vintage and consumers’ tastes.
    Food pairing: This charming wine is perfect with aperitif or dessert to accompany biscuits or chocolate cake. It also goes well with sweet and salty combinations.
    Best served: Between 8°-10°C (46°-50°F).

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  • IGP Vaucluse Principaute d'Orange

    « Tentation » Rouge

    Varietals: Marselan Caladoc et Cinsault.

    This wine has a fresh and perfumed attack, a lovely aromatic personality that speaks of the Mediterranean. Simple and efficient.

    Ageing: 3 to 5 years in cellar.
    Best served: Between 15°-18°C (59°-64°F).

    This wine is made using traditional methods, a fine natural deposit is normal.

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  • IGP Vaucluse Principaute d'Orange

    « Tentation » Rosé

    Varietals: Chardonnay Marselan Caladoc Cinsault.

    An attractive pale-pink robe, citrus and exotic fruits on the nose, and fresh and perfumed notes on the palate, this balanced rosé pairs well with summer salads and outdoor barbeques.

    This wine gives off a bouquet of wildflowers mixed with lovely citrus notes. On the palate, it is ample, fruity and generous.

    Ageing: must be consumed young to take enjoy its freshness.
    Best served: Between 8°-10°C (46°-50°F).

    This wine is made using traditional methods, a fine natural deposit is normal.

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