No wine is closer to the sun, the sea and the lightness of being than Rosé. But far from being limited to a certain frivolity, we present here a rosé with character, nevertheless marked by elegance and finesse.

Made from Grenache and Cinsault with a touch of Syrah, its light, transparent color reminds of rose petals, which one also finds in the taste, together with raspberries and lychees. Its freshness resembles to that of a grapefruit, crisp and persistent, its softness makes you think of smoot, ripe fruit.
Accompanied by Mediterranean cuisine, spicy Asian dishes or a beautiful moment of summery Far Niente, it invites you to an instant of southern art of living that’s hard to refuse.

2012 - Fruity or rather spicy, with good tannin structure and grapes with a lot of character from each vineyard.
“A year of staggering purity, freshness and elegance” - Jeb Dunnuck.

2013 - Capricious weather, low yields, moderate sugar content ... Therefore, good balance between acidity, body and structure.

2014 - Dry weather before harvest, late picking brought fully ripe, healthy grapes.

2015 - Balanced sugar / acid ratio, outstanding tannin ripeness. Harmonious vintage without excessive power and body.

Already during picking the grapes gave us an insight into the high quality of the vintage. Not concerned by this summers heatwave, the fruit showed a good balance between sugar and acidity, as well as extremely ripe tannins. While the vintage was still considered as being particularly precocious in spring, some highly welcome rainfalls in August brought us back to normal picking times. Tasting of berries, as well as the first fermentations promised a particularly harmonious vintage.

According to our philosophy of respecting the freshness and flavors of the fruit, we fermented the grapes at low temperature without ever exceeding 25° C. Along with a relatively short maceration of 12 to 18 days, this allows to preserve the delicate aromas of Grenache. The first attempts with 800 L clay jars to age our wines in the past year are extremely promising. We have therefore decided to continue to equip our aging cellar for the vintage 2015 with more jars.

The 2010 vintage still is a superb choice in the Rhone Valley. The long, warm indian summer fully ripened the grapes, a good basis for wines with remarkable finesse and harmony.
The Grenache and Syrah grapes for this wine come from the vineyards of Roaix, situated between Rasteau and Vaison-la-Romaine. It fills the glass with a dark, blood red colour and the strong scent of figs and dried apricots, honey cake and licorice. My nose is immediately seduced, fascinated by the intensity of the bouquet, which evolves towards the scent of cherries and more spices.

Fresh acidity, fine tannins, though still young, surrounded by a pleasant smoothness, getting more and more spicy, showing long lasting flavors. Balanced, tasty and still youthful, this wine promises a few more years of storage capacity. If you open it this winter, you should serve it in a carafe.

FOOD MATCHES FOR CARNIVORES: The intensity and the character of the wine deserve a nice piece of grilled meat - beef, lamb, ostrich - without much pose, just with a little salt and pepper. For more complex dishes with spices and sauces, you should wait a few more years, so the wine can fully develop its bouquet.

FOOD MATCHES FOR HERBIVORES: Grilled vegetables in olive oil, fried curry pumpkin with tomato rice, tofu burger with balsamic sauce or wild mushroom Cannelloni ... Go and pull the power out of your vegetables!

Last year we had a late maturing vintage. In the area around Gigondas, Plan de Dieu, Rasteau ... there was little rainfall in September, so we could serenely wait for the full maturity of the grapes. The last fruit finally reached our cellar on October 10^th.

Being convinced that terroir and fruits produce the taste of wine, we intervene in the production processes as sparingly as possible. Its our main concern to preserve the overall quality of the grapes. For this purpose, we carefully sort out ripe and aromatic fruits, let fermentations be done by natural yeasts; and adapt maceration and extraction to overall tannin quality of the grapes.

At the beginning of the cellar work, when we put the crop into the tanks, we will add moderate amounts of sulphites, to prevent the development of undesirable yeasts. This agreement fits well with our philosophy, because we are neither friend nor foe of sulphites and adjust the application to the needs of each vintage and each tank. The oxygen sensitivity of different grape varieties, the frequency of racking to separate the wines from their lees, the topping of the barrels and the constant temperature of our cellar are, among other things, important factors for a harmonious and secure development of each wine. Only the sum of all factors allows the wine to evolve towards harmony of taste and will freely express the character of its origin.

In recent years, we focussed on the pursuit for a pure and noble expression of fruit and terroir. Oak, therefore, still plays an important role in the maturation of the wines. The regular topping of the barrels and the migration of tannins from oak to the wine allow a moderate but controlled oxygen supply, which is essential for a “fragile” varieties as the Grenache. The majority of our small barrels have recently been replaced by large oak vats. This changed the balance of power between wood and wine consideralbly. It seems essential to us, that the latter always has the upper hand.

In the continuity of this work, our cellar welcomed this year three 800-liter clay jars from Impruneta. In this stronghold of pottery near Florence in Italy a special type of clay, particularly suitable for the manufacturing of earthenware jars for wine and olive oil has been mined for many centuries. The hand-made jars have a completely smooth surface on the inside, and the clay allows the maturation of wines without any supply of tannins and flavours, while their special shape favours the expression of fruit and minerality. For this first year, a pure Grenache from La Crau in Chateauneuf-du-Pape and a Mourvedre from the terroir of the Hautes Garrigues in Gigondas will be ageing in these jars.

"You know, this is a wine that I am obviously liking right now, but I could see laying a few bottles of this down for 2 or 4 years, and see some interesting development on it. Good stuff!

Located north of the Dentelles de Montmirail, the village and the vineyards of Sablet nestles comfortably between Gigondas and Séguret. On the 340 hectares of vines, red grape varieties prevail. Thus, white Sablet is rather a rarity, a precious wine...

This blend of of Viognier, Bourboulenc, Grenache, Clairette and Roussanne comes up with a beautiful sparkling golden color in the glass, that already makes your eyes thirsty ! The bouquet continues the work of seduction by introducing a nice cup filled with fresh apricots and a huge bouquet of white flowers. Although round in the mouth, even creamy, there is no shortage of lightness and its freshness is highlighted by some delicate flavors of grapefruit peel and lemon.
This wine will be a perfect companion on your terrace, beside the pool or close to the Mediterranean Sea.

HERBIVORE SUPPORT: appreciate it with a nice green salad with sun dried tomatoes, goat cheese, candied peppers and pine nuts, or try a creamy humus or a vegetable curry with lime.
CARNIVORE SUPPORT: excellent on a grapefruit-avocado salad with spicy shrimps, on a grilled chicken with spices or a baked sea bream.

No less than four terroirs (Rasteau, Vacqueyras, Roaix and Séguret), six varieties (Grenache, Syrah, Mourvedre, Carignan, Cinsault and Clairette), and several people (including Yves and Robin) contributed to this stunning red Côtes du Rhône 2012.

And what a red! Ruby, shiny and deep... a true gem in the glass. He welcomes me with a generous bucket of fresh red and black fruit, filled to the top with raspberries, strawberries, blackberries and black currants. Black pepper, bay leaf and rosemary add pleasant freshness and lots of nature. Full-bodied, moderately tannic, pleasantly fresh, straightforward and precise ... You can say what you want, THIS is a real first class “Côtes du Rhône”.

You will love to have this wine in your cellar, because it fits to every occasion requiring a very good bottle of red wine. But be careful. When the word spreads, the number of friends that pay you a spontaneous visit could rise dramatically ...

CARNIVOR SUPPORT: Mediterranean cuisine in all variants: Pork, beef, lamb or chicken, peppered and salted, with grilled vegetables and olive oil.

HERBIVORE SUPPORT: Still Mediterranean cuisine in all its variants, without pork, beef, lamb or chicken... Just a lot of grilled vegetables in olive oil, served with rice or toasted garlic bread.