Côtes du Rhône


News about the winery


List of medals won sinve our first bottle in 2007: please click on the picture!

The 2013 vintage

A cold Spring and half of the flowers did not bear fruits.

A very hot Summer, which prevented grapes from maturing.

A dreadful hailstorm in August, which destroyed half of the surviving grapes.

And then, cold and endless rain in September and October.

We waited, and waited, until the end of October for the grapes to reach full maturity. To no avail.

So: we will not botlte the 2013 vintage, simply because we cannot stand behind the wines. The only exception are the rosés and a little bit of whites, which are surprisingly charming.

Harvest 2014: done! We started on Septembre 28 and finished on October 4. It was pretty tight this year. It all started magnificently with three weeks of impeccable sunny and very warm days in September, most welcome after an unstable Summer. Then, on September 18, torrential rains nearly brought disaster. The God of Wine didn’t abandon us. They seldom do. Sunny and windy days brought dry air and the needed recovery. We started with the whites, then the syrahs - darker than ever - and finished with the grenaches - very light this year. Fermentation is now bubbling away. The year looks good, possibly much better, but we want to tread carefully here. Here are some pictures of harvest action.


The 2014 medal season is over: an exceptional vintage?

Sometimes, it happens: 8 competitions and  14 medals, 3 gold and 6 silver. Our good customers will feel vindicated. We are growing up. It takes a lot of time to establish a reputation in the wine world. The established critics and magazines keep talking about the same wineries, but competitions attract the lesser known vintners who do not fear blind tasting. Our recipe is hard work, no compromise on quality, attention to every detail in the vineyards and in the winery, with special emphasis on hygiene. Above all, we try to develop our own style and we believe in authentic wines. And it seems to work. The list of medals harvested this year is collected below.

Making wine, 2014. Now that all grapes have been harvested, the challenge takes place in the cellar. The mysterious alchemy of fermentation. Each vat has its personality and requires careful attention to achieve the best combination of fruitiness, power and complexity. The key here is the twice-a-day routine of recirculating the juices, the temperature, and dozens of small and big bets.The year proves to be a bit unusual, although every year is. Fermentation started almost immediately and proceeds at a fast pace, even as we keep temperature low. We will probably decide to keep the fermented wines in the vats longer than usual to achieve depth and smoothness, or so we hope. Look here for pictures taken today in the cellar.


Sunrise on  Mount Ventoux

The tiny secret cuvée. We already mentioned the two hundred liters of marselan grapes harvested from three-year old vines. This is too early and too little to produce wine for sales, but is our baby-of-the-year, tenderly nurtured by Claire-Lise. As it turned out, the small and hard-skinned grapes did not break spontaneously. So, bravely, Claire-Lise stepped in the vat and crushed them the good old way, with her feet! She thoroughly enjoyed the exercise. At any rate, the result on her feet and legs was spectacular. In the process, we fully realized the coloring intensity of this varietal!


First fermentation over. It all went fast and smooth. Now is the time to let the juices mature under the top mass of skins. Twice a day, we delicately wet the top to keep it healthy. Tastings indicate that the wines are greatly benefitting, becoming rounder and deeper every day, which is most exciting. Now THE question is when we will separate wines from skins. The answer will be given by the wines themselves, quite naturally!


Maceration completed. After 3 to 4 weeks, we are now moving the wines from their birth-vats. They have grown up wonderfully well, achieving depth and roundedness, with solid colours. The tannins too came out, wonderfully soft and yet powerful. Patience and some risk-taking paid off handsomely. Now is the time for the second fermentation, and it is well under way, spontaneously and at the right time. The 2014 vintage is beautifully shaping up. Wow!


The 2014 vintage

International competitions

Malo-lactic fermentation over. Done. We just moved the last wine that completed its second fermentation. Well, if we ignore the tiny marselan vat that seems stuck. A good time to taste once more the whole vintage. Fellows, it looks like a great vintage for us!

And now comes the long maturation period, less intense than the last two months but requiring careful oversight. The wines will evolve until they stabilize in early spring, signaling that it’s time to experiment with blending.


The domaine has now been awarded organic recognition, following three years of conversion.(Licence ECOCERT 113065/12P).