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.

The basic idea is simple: Every major region in the world has the opportunity to make wines based on the expression of terroir. This applies to Burgundy as to California, to the Mosel, as well as to the Rhône Valley.

After several years of observation and research, Yves and Benjamin Gras have bottled their first signle vineyard wines from Gigondas and Châteauneuf-du-Pape, vintage 2014. In Gigondas they have opted for the “CLOS DERRIÈRE VIEILLE”, a vineyard located 350 meters above sea level, on the chalky soil of the Dentelles de Montmirail. It joins the “HAUTES GARRIGUES”, a wine made from Grenache and Mourvèdre, growing on alluvial soils of red clay and gravel next to the winery. “AUX LIEUX DITS”, an assemblage made of grapes from eight different vineyards, completes the Gigondas wine range of Santa Duc.

Three wines also from Châteauneuf-du-Pape: The cuvée “HABEMUS PAPAM” unites the character of all vineyards cultivated by Yves Gras in the appellation. In the area of “SAINTES VIERGES” in the north-eastern part of the appellation, Grenache, Counoise and Mourvèdre are growing on fine, sandy soils, creating a soft, gentle and complex wine. Old Grenache vines growing in "LA CRAU OUEST”, offer powerful aromas, depth and elegancy.

Tasted side by side, the wines tell a fascinating story about the character and the strength of terroir of these two famous wine areas, while each wine in itself promises a great, versatile wine experience.

May 2016 by John Livingstone-Learmonth

Enjoyement levels in the ‘14s are high. The cool summer, with pockets of rain, ensured that most wines are fresh, have moderate alcohol, and are what the French call digeste – easy to drink. Accurate expressions of terroir are always well propted in such circumstances, in contrast du the heavily sunny vintages, which spend years shaking off their thick, ripe coating from the summer climate.

Domaine Santa Duc, Gigondas Clos Derrière Vieille
Inky, really deep, black-fruited nose. Silken, pure, expressive palate, has crunch and glow in its tannins. Drink 2019 – 2032.

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.

Dear customers, dear friends,

In March, we will be at PRO WINE (Hall 11, Stand B69) to present the fruits of our work in the vineyard and winery over the past years. A variety of deliberate decisions has allowed us to restructure the wine range of SANTA DUC: The certification of organic farming, the application of TERRA PRETA in all our vineyards to improve soil structure and water balance, the ripening of our wines in large wooden vats and TERRA COTTA jars out of respect for the fruit and the terroir ...
Don’t hesitate to make up an appointment at the fair.

We will also be at the traditional “Before ProWein Tasting” on Saturday 12 March between 1 pm and 6 pm at the Restaurant U, Klosterstrasse 34 in 40211 Düsseldorf. Please confirm your presence sending a short email.

Looking forward to meet you,
Sincerely yours,
Yves Gras

Extract from the CHICAGO WINE JOURNAL: Submitted by Lawrence B. Johnson on Jan 15, 2016

To glimpse the poor, stony soil is to wonder how it could ever produce the grapes that Domaine Santa Duc in turn translates into some of the most seductive wine in the Southern Rhône Valley appellation of Gigondas. But the proof was there in a palate-pleasing, indeed eye-opening vertical sampler of Santa Duc’s single-vineyard, old-vine Gigondas Prestige des Hautes Garrigues.

Santa Duc GigondasDomaine Santa Duc prides itself on creating superb Gigondas from what might fairly be described as defiant clay soil. And the three vintages tasted with friends – 2005, 2007 and 2010 – brought unanimous expressions of enthusiasm that differed essentially over the question of which of these dark, robust and engaging wines elicited the greatest personal pleasure.

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“Wine can and should stand on its own!” This is what John Gillespie, a recognized economists and observer of the American wine market, said during an interview 2013. Although Gillespie spoke more on the subject of “Wine and Food”, his words perfectly fit to our thoughts on wine aging.

The wine barrel was probably invented in the 6^th century BC and brought to perfection by the Gauls for wine and beer storage many centuries later. The use of wood casks was widespread from the 3^rd century, but its apogee certainly came in the 1980’s, when the barrel was idolized for his influence on wine.

If we are well aware of what oak has brought to our wines and still can bring, the balance of power between both has fairly changed in our cellar in recent years. Large wooden vats have replaced small oak barrels and large clay jars were added recently. Today, we principally rely on the terroir and the grapes to create the identity of our wines.

After a year of maturation in 800 L clay jars, the wines of the 2014 vintage are self-confident and balanced. The pure Grenache of La Crau Ouest flatters the palate with fine, soft tannins, joined by mineral acidity and pleasant aromas of fresh plums, cherry blossoms and a hint of white pepper. The Gigondas Hautes Garrigues, mainly consisting of Mourvèdre, presents itself with strenght and mellowness and extremely complex aromas.

Our wines have convinced us! We agree to them to continue the experiment of wine ageing in clay jars on the 2015 vintage.

One of my teachers made me pay attention to the world of wine for the first time at school, by making me memorize all AOC regions of France for lessons in geography.

My relation to wine became more serious and even professionnal while I was working in London in 2001. I spent the next eight years gaining experience and worked, amongst others, for the “Producteurs Plaimont”, a natural step for someone coming from south-western France. It was my job at a high-quality wine retailer, that put me in contact with products and producers such as Champagne Giraud, Egon Müller on the Moselle River, Château de Fargues in Sauternes and Alois Kracher in Austria, giving me the opportunity to be surrounded by wine sellers and sommeliers with high interest in authenticity products. An extremely important approach on wine in my eyes, that I imediately found when joinging Yves and Benjamin Gras at the Domaine Santa Duc.

I am at your disposal for further information and looking forward to meet you
sincerely yours,
Rémi Cognet