The first Côtes du Rhône Villages appellation to be awarded Cru status, in 1971. The terroir is a mix of pebbles, white limestome and red clay. Made of Grenache, Syrah and Mourvèdre, the wine is fermented in traditional concrete vats, followed by 12 months maturation in French oak barrels.
Venison casserole, crispy duck leg and a selection of root vegetables would pair ideally with our spicy and luscious Domaine wine. Ratatouille or spicy sweet potato wedges also offer great vegetarian options.
Winemaker Julien Dugas