Domaine de Fenouillet

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The brothers Soard, Patrick and Vincent, own and operate this impeccable domaine the cellars of which are situated in the village of Beaumes de Venise, in the shadows of Mont Ventoux and the Dentelles de Montmirail. They trace their lineage as vignerons back to their great-grandfather, Casimir Soard, whose wines were winning medals as early as 1902. Their grandfather, Louis Soard, specialized in the production of the celebrated Muscat de Beaumes de Venise during the 1950s and his son, Yvon, father to Patrick and Vincent, continued to work and expand the vineyards in Beaumes de Venise and the surrounding communes, although he rendered his grapes to the local cooperative rather than vinifying and commercializing the wines of the domaine. In 1988, Patrick and Vincent, with the encouragement of their mother, Nicole, decided to renew the fame of the estate and constructed the chai and cellars necessary to vinify and bottle the full range of appellations available. In 1989, at the outset of this project, we had the good fortune to encounter the family and we immediately engaged to be their importer for the American market.

The vineyards of the domaine are scattered over seven different communes, including, of course, Beaumes de Venise and the surrounding villages. The appellations include Vin de Pays de Vaucluse, Ventoux (vineyards in the communes of Saint Hippolyte, Piniere, Aubignan and Barroux), Muscat de Beaumes de Venise and Beaumes de Venise (vineyards in Beaumes de Venise, La Roque Alric and Suzette). The Soard family has always farmed with great concern for the environment and now all of the wines produced at the domaine are certified “organic”.

Fenouillet-Vin-de-Pays-Vaucluse Vin de Pays de Vaucluse Rouge: This lovely “bargain” is a blend of the hybrid grape “Marsellan” and Merlot, a curious concoction that produces a silky wine redolent of red fruit mingled with “sous-bois”. The grapes are crushed, destemmed and then macerated and fermented for a week or so before being racked into cement cuve for six months before bottling. We import 7500 to 9000 bottles per year for the US market. Certified organic.
Fenouillet-Rose Ventoux Rosé This Rosé: is vinified partially by direct press and partially by “saignée”, the juice is naturally clarified after a cold “débourbage” of 24 hours, the wine ferments at temperature that never exceeds 16 degrees Celsius and then it is aged on the fine lees for four to six months before bottling. It is a blend of 50% Cinsault, 40% Grenache and 10% Syrah, all of which is planted to soils of clay, limestone and silex. Production is limited: we import approximately 6000 bottles per annum for the US market. Certified organic.
Fenouillet-Cotes-de-Ventoux-Rouge

Ventoux Rouge: This cuvée is a blend of 75% Grenache, 20% Syrah and 5% Carignan. It is sourced from three separate “terroirs”: the stony silex-infused plateau of Saint Hippolyte, the silex dominated soils of the hill of Piniere in Aubignan and the clay-limestone mix in the soils of the commune of Barroux. The parcels are harvested and vinified separately and the final blend is created before the bottling which occurs prior to the next year’s harvest. Annual production is in the neighborhood of 16,000 bottles of which about half (7800 bottles) are shipped by us for distribution in the USA. Certified organic.

Fenouillet-Beaumes-de-Venise-Rouge-Ter-Bl Beaumes de Venise Rouge Les Terres Blanches: This is the most important wine of the domaine in terms of production and the wine that we feel offers exceptional value for its quality. It is, then, the workhorse of the estate. The vineyards are situated on the massif of the Dentelles de Montmirail and much of the vineyard surface is laid out in terraces to accommodate the steep slope of the hill. The soil is clay and limestone and the “encepagement” is 50% Grenache, 40% Syrah and 10% Mourvedre (more or less). Harvest and vinification is done parcel-by-parcel and the final blend is done after a long cuvaison designed to obtain the finest and most profound extracts. The wine is bottled unfiltered after eleven months of aging in cement cuves. Annual production is on the order of 30,000 bottles of which 3600 to 4800 bottles are shipped for our use in the USA. Certified organic.
Fenouillet-Beaumes-de-Venise-Rge-Yvon-Soard Beaumes de Venise Rouge Cuvée Yvon Soard: A limited production wine produced in the best vintages in honor of the father of Patrick and Vincent Soard. This wine is sourced from the oldest vines of the domaine (75 years old as of 2011) from a hillside “combe” in the shadow of the Dentelles de Montmirail and just over the hill from Gigondas. The vineyard is a mix of clay and limestone and harvest levels are low, usually reaching at most 35 hectoliters per hectare. The wine is aged in cement cuves for two years before being bottled unfiltered. The final grape blend is usually: 50% Syrah, 35% Grenache and 15% Mourvedre. Approximately 3600 bottles are produced annually; 1200 bottles plus a few magnums are bottled for us for sale in the USA. Certified organic.
Fenouillet-Muscat-dBdV-2002 Muscat de Beaumes de Venise – Vin Doux Naturel: The Muscat grape is best when planted in poor, sandy soils in Beaumes de Venise. The grapes for this cuvée are selected after a series of passes through the vineyards to pick the grapes at the proper level of maturity with the desired balance between sugar and acid; a further “trie” occurs upon entry to the chai. The fermentation, at low temperatures to best preserve the enchanting aromas of the Muscat grape, is stopped at the point where the alcohol – sugar balance is as desired. The Fenouillet Muscat de Beaumes de Venise is a marvel: complex nose of ripe fruits (peaches and citrus) and flowers, ample and harmonious mouthfeel and a long, fresh finish. Fenouillet produces about 30,000 bottles per vintage; we import 2400 bottles for the US market. Certified organic.
Download Fenouillet tech sheet
Domaine NameDomaine de Fenouillet
Family/Owners NameSOARD Patrick and Vincent
How many years has the family owned the domaine?Late 19 century, early 20 century
How many generations?Currently the 4th generation, the 5th arrives
How many hectares of vines are leased?0.15
How many hectares of vines are owned?0.85
Are your vineyards or wines Organic or Biodynamic Certified? If yes, in the EU? In the US? If no, are you in the process of becoming certified? When?Certified organic since 2012 and no certification for Biodynamie
PLEASE ALSO ADDRESS THE FOLLOWING IN YOUR REPLY:Soil treating is mainly done by tractors and the other part by hand.
How do you fertilize?Green harvest : yes for the young vines. Leaf thinning : yes for a part of muscats. No chemical fertilizer, only manure.
Do you typically sell or buy any grapes? Please specify.No
Do you sell off any of your wine en vrac/allo sfuso?No
WINE 1Muscat de Beaumes de Venise
GENERAL INFORMATION
AppellationMuscat de Beaumes de Venise
Cepage/UvaggioMuscat petits grains blanc
%ABV15% by vol
# of bottles produced21 000 bottles
Grams of Residual Sugar110g/l
VINEYARD AND GROWING INFORMATION
Vineyard/lieu dit name(s) and locationsMainly at Fenouillet (Dentelles de Montmirail)
Exposures and slope of vineyardsFor the plots situated in Fenouiilet, south exposure with 20% of slopes.
Soil Types(s)Miocen sand
Average vine age (per vineyard)33 years
Average Vine Density (vines/HA)4500 vines / ha
Approximate harvest date(s)From late August to late September
PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGE2016 was very dry with few rains in the spring and thanks to the only one rain in July and August, the grapes ripened in perfect conditions.
HOW DOES IT COMPARE TO PREVIOUS VINTAGES?We have the advantage to have an exceptional period of sunshine all the year, and especially the Mistral (strong wind) which clean up the atmosphere and allows us to be less exposed to Mildiou desease than other regions. No treatments against Botrytis.
WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmed100% destemmed
Fermentation: vessel type and sizeStainless steel tanks
Duration of contact with lees3 months
Duration of skin contact6 hours
Select or indigenous yeast?Indigenous yeasts
pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationAfter settling, the must ferment at 14°C. Then we add organic alcohol, about 7%, to stop the fermentation and preserves natural sugar of the grapes
Elevage: vessel type(s) and size(s)Stainless steel tanks
Duration of elevageFor 12 months
Duration of bottle ageing before release to US marketBetween 3 to 6 months
Do you practice fining and filtration? If yes, please describeFining with bentonite, 15g/hl. Filtration with Kieselghur
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?Yes. We are trying to use very little dose of SO2 when the grapes are picked and for bottling 2 g/hl. 100 mg/L of sulfur dioxide remains in the wine at release
PLEASE DESCRIBE THIS FINISHED WINE FROM THIS VINTAGE. HOW DOES IT COMPARE TO PREVIOUS VINTAGES?Vintage 2015 was of very good quality, lots of fruits for the whites and rosés. Complexity and concentration for the reds. Complete vintage similar to 2016, with a little more quantities, even if the yields are poor for us.
WINE 2TERRES BLANCHES
GENERAL INFORMATION
AppellationBeaumes de Venise
Cepage/UvaggioGrenache, Syrah, Mourvèdre
%ABV14% by vol
# of bottles produced20 000 bottles
Grams of Residual Sugar<2 gr/L
VINEYARD AND GROWING INFORMATION
Vineyard/lieu dit name(s) and locationsMainly at Fenouillet (Dentelles de Montmirail)
Exposures and slope of vineyardsSouth exposure. Slope 20%
Soil Types(s)White marl, clay-limestone
Average vine age (per vineyard)34 years
Average Vine Density (vines/HA)4500 vines/ha
Approximate harvest date(s)From late August to late September
PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGE2016 was very dry with few rains in the spring and thanks to the only one rain in July and August, the grapes ripened in perfect conditions.
HOW DOES IT COMPARE TO PREVIOUS VINTAGES?We have the advantage to have an exceptional period of sunshine all the year, and especially the Mistral (strong wind) which clean up the atmosphere and allows us to be less exposed to Mildiou desease than other regions. No treatments against Botrytis.
WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmed100% destemmed
Fermentation: vessel type and size autres recipients? Concrete tanks
Duration of cuvaison20 days
Select or indigenous yeast?Indigenous yeasts
Please share notes about winemaking process for this wine. PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationDuring the maceration: pumping-over and punching-down every day. 1 to 2 racks and returns during the fermentation. No chaptalization. Malolactic fermentation.
Elevage: vessel type(s) and size(s)Concrete tanks
Duration of elevageFor 18 months
Duration of bottle ageing before release to US market6 months
Do you practice fining and filtration? If yes, please describeNo fining. Pre-filtration only at 5g
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?Yes. We are trying to use very little dose of SO2 when the grapes are picked and for bottling 2 g/hl. About 40 to 50 mg/L of sulfur dioxide remains in the wine at release
PLEASE DESCRIBE THIS FINISHED WINE FROM THIS VINTAGE. HOW DOES IT COMPARE TO PREVIOUS VINTAGES?Vintage 2015 was of very good quality, lots of fruits for the whites and rosés. Complexity and concentration for the reds. Complete vintage similar to 2016, with a little more quantities, even if the yields are small for us.
WINE 3YVON SOARD
GENERAL INFORMATION
AppellationBeaumes de Venise
Cepage/UvaggioSyrah, Grenache, Mourvèdre
%ABV14% by vol
# of bottles produced6 800 bottles
Grams of Residual Sugar<2 gr/L
VINEYARD AND GROWING INFORMATION
Vineyard/lieu dit name(s) and locationsMainly at Fenouillet (Dentelles de Montmirail). The vineyard is spread over 7 different villages
Exposures and slope of vineyardsSouth exposure. Slope 20%
Soil Types(s)White marl, clay-limestone
Average vine age (per vineyard)34 years
Average Vine Density (vines/HA)4500 vines/ha
Approximate harvest date(s)From late August to late September
PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGE2016 was very dry with few rains in the spring and thanks to the only one rain in July and August, the grapes ripened in perfect conditions.
HOW DOES IT COMPARE TO PREVIOUS VINTAGES?We have the advantage to have an exceptional period of sunshine all the year, and especially the Mistral (strong wind) which clean up the atmosphere and allows us to be less exposed to Mildiou desease than other regions. No treatments against Botrytis.
WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmed100% destemmed
Fermentation: vessel type and sizeConcrete tank
Duration of cuvaison20 days
Select or indigenous yeast?Indigenous yeasts
Please share notes about winemaking process for this wine. PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationDuring the maceration reds are pumping-over and punching-down every day. 1 to 2 racks and returns during the fermentation. No chaptalization . Malolactic fermentation.
Elevage: vessel type(s) and size(s)Concrete tank
Duration of elevageFor 18 months
Duration of bottle ageing before release to US market6 months
Do you practice fining and filtration? If yes, please describeNo fining. Pre-filtration only at 5g
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?Yes. We are trying to use very little dose of SO2 when the grapes are picked and for bottling 2 g/hl. About 40 to 50mg/L of sulfur dioxide remains in the wine at release
PLEASE DESCRIBE THIS FINISHED WINE FROM THIS VINTAGE. HOW DOES IT COMPARE TO PREVIOUS VINTAGES?Vintage 2015 was of very good quality, lots of fruits for the whites and rosés. Complexity and concentration for the reds. Complete vintage similar to 2016, with a little more quantities, even if the yields are small for us.
WINE 4VENTOUX ROUGE
GENERAL INFORMATION
AppellationVentoux
Cepage/UvaggioGrenache, Syrah, Carignan
%ABV13% by vol
# of bottles produced26 000 bottles
Grams of Residual Sugar<2 gr/L
VINEYARD AND GROWING INFORMATION
Soil Types(s)Clay-limestone and silica
Average vine age (per vineyard)28 years
Average Vine Density (vines/HA)4500 vines/ha
Approximate harvest date(s)From late August to late September
PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGE2016 was very dry with few rains in the spring and thanks to the only one rain in July and August, the grapes ripened in perfect conditions.
HOW DOES IT COMPARE TO PREVIOUS VINTAGES?We have the advantage to have an exceptional period of sunshine all the year, and especially the Mistral (strong wind) which clean up the atmosphere and allows us to be less exposed to Mildiou desease than other regions. No treatments against Botrytis.
WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmed100% destemmed
Fermentation: vessel type and sizeConcrete tank
Duration of cuvaison16 days
Select or indigenous yeast?Indigenous yeasts
Please share notes about winemaking process for this wine. PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationDuring the maceration: pumping-over and punching-down every day. 1 to 2 racks and returns during the fermentation. No chaptalization. Malolactic fermentation.
Elevage: vessel type(s) and size(s)Concrete tank
Duration of elevageFor 18 months
Duration of bottle ageing before release to US market6 months
Do you practice fining and filtration? If yes, please describeNo fining. Pre-filtration only at 5g
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?Yes. We are trying to use very little dose of SO2 when the grapes are picked and for bottling 2 g/hl. 100 mg/L of sulfur dioxide remains in the wine at release
PLEASE DESCRIBE THIS FINISHED WINE FROM THIS VINTAGE. HOW DOES IT COMPARE TO PREVIOUS VINTAGES?Vintage 2015 was of very good quality, lots of fruits for the whites and rosés. Complexity and concentration for the reds. Complete vintage similar to 2016, with a little more quantities, even if the yields are small for us.
WINE 5VENTOUX ROSE
GENERAL INFORMATION
AppellationVentoux
Cepage/UvaggioCinsault, Grenache, Syrah
%ABV13% by vol
# of bottles produced12 000 bottles
Grams of Residual Sugar<2 gr/L
VINEYARD AND GROWING INFORMATION
Soil Types(s)Clay-limestone and silica
Average vine age (per vineyard)28 years
Average Vine Density (vines/HA)4500 vines / ha
Approximate harvest date(s)From late August to late September
PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGE2016 was very dry with few rains in the spring and thanks to the only one rain in July and August, the grapes ripened in perfect conditions.
HOW DOES IT COMPARE TO PREVIOUS VINTAGES?We have the advantage to have an exceptional period of sunshine all the year, and especially the Mistral (strong wind) which clean up the atmosphere and allows us to be less exposed to Mildiou desease than other regions. No treatments against Botrytis.
WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmed100% destemmed
Fermentation: vessel type and sizeStainless steel tank
Duration of skin contact6 hours
Select or indigenous yeast?Indigenous yeasts
Please share notes about winemaking process for this wine. PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationDirect pressing except for Syrah it is bleeding. For rosé wines we let the must settle then they are fermented.
Elevage: vessel type(s) and size(s)Stainless steel tank
Do you practice fining and filtration? If yes, please describeFining with bentonite, 15g/hl. Filtration with Kieselghur
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?Yes. We are trying to use very little dose of SO2 when the grapes are picked and for bottling 2 g/hl. About 40 to 50 mg/L of sulfur dioxide remains in the wine at release
PLEASE DESCRIBE THIS FINISHED WINE FROM THIS VINTAGE. HOW DOES IT COMPARE TO PREVIOUS VINTAGES?Vintage 2015 was of very good quality, lots of fruits for the whites and rosés. Complexity and concentration for the reds. Complete vintage similar to 2016, with a little more quantities, even if the yields are small for us.
Commentaire sur le processus : Saigné ? Presse Directe?We use the both techniques even if the proportion of direct pressing is 80%
WINE 6VIN DE PAYS ROUGE
GENERAL INFORMATION
AppellationVin de Pays
Cepage/UvaggioMerlot 70%, Marselan 20%, Caladoc 10 %
%ABV13% by vol
# of bottles produced10 000 bottles
Grams of Residual Sugar<2 gr/L
VINEYARD AND GROWING INFORMATION
Soil Types(s)Sandstone and Marl
Average vine age (per vineyard)28 years
Average Vine Density (vines/HA)4500 vines/ha
Approximate harvest date(s)From late August to late September
PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGE2016 was very dry with few rains in the spring and thanks to the only one rain in July and August, the grapes ripened in perfect conditions.
HOW DOES IT COMPARE TO PREVIOUS VINTAGES?We have the advantage to have an exceptional period of sunshine all the year, and especially the Mistral (strong wind) which clean up the atmosphere and allows us to be less exposed to Mildiou desease than other regions. No treatments against Botrytis.
WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmed100% destemmed
Fermentation: vessel type and sizeConcrete tank
Duration of cuvaison12 days
Select or indigenous yeast?Indigenous yeasts
Please share notes about winemaking process for this wine. PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationDuring the maceration: pumping-over and punching-down every day. 1 to 2 racks and returns during the fermentation. No chaptalization . Malolactic fermentation.
Elevage: vessel type(s) and size(s)Concrete tank
Duration of bottle ageing before release to US market6 months
Do you practice fining and filtration? If yes, please describeNo fining. Pre-filtration only at 5g
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?Yes. We are trying to use very little dose of SO2 when the grapes are picked and for bottling 2 g/hl. About 40 to 50 mg/L of sulfur dioxide remains in the wine at release
PLEASE DESCRIBE THIS FINISHED WINE FROM THIS VINTAGE. HOW DOES IT COMPARE TO PREVIOUS VINTAGES?Vintage 2015 was of very good quality, lots of fruits for the whites and rosés. Complexity and concentration for the reds. Complete vintage similar to 2016, with a little more quantities, even if the yields are small for us.

The Glories of Sweetness

Long ago, sweetness in any form was far rarer than today, and it was prized thusly. In our era of ubiquitous corn syrup, junk food, and soda, it is difficult to imagine a world in which sugar was special, and the overall difficulty in selling sweet wines across all markets testifies to that. Still, sweetness in wine—real wine whose sweetness has not been coerced—remains one of nature’s rare gifts. Producing sweet wines requires a grower to be courageous, as she must wait to harvest and risk late-season vagaries of weather, or, in passito-style wines, assume the risk of air-drying fruit for upwards of half a year in her cellar. Sweet wine production requires prodigious effort for feeble yields, which generally then take longer to produce and longer to sell than their dry counterparts.

15 Wines Under $15: Inexpensive Bottles for Stay-at-Home Drinking

These intriguing wines are sometimes quirky and often unusual. All are delightful, whether with a meal tonight or as gifts to those who could use one.

By Eric Asimov
April 2, 2020

Where I live in Manhattan, wine retailers appear to be experiencing a sales boom, even though many shops are in delivery- or pickup-only mode.

While these are financially difficult times for many people, the desire for wine and spirits remains strong.

People want to drink away the coronavirus blues, at least that’s part of it. But people are also finding comfort in good food, an intriguing bottle of wine, a new cocktail. That’s part of it, too.

So I thought I would put together an inexpensive case of wine, six whites and six reds that I highly recommend and that won’t break the bank. I threw in a few extras, a couple of sparklers and a sherry look-alike. Let’s call it 15 under $15.

Domaine de Fenouillet Vin de Pays de Vaucluse 2018 $14.99

This juicy, stony red comes from the Southern Rhône Valley. It’s labeled Vin de Pays de Vaucluse, because the blend of merlot and marselan falls outside of the appellation rules. You already know merlot, and marselan you may get to know. It’s one of seven grapes now permitted in certain Bordeaux appellations as winemakers begin to plan ahead for profound climate change. This one is certified organic and certifiably delicious. (Rosenthal Wine Merchant, New York)

Rosé Offering: Spring 2020

PROVENCE

Commanderie de Peyrassol
Our longstanding partnership with the Commanderie de Peyrassol provides us with our most plentiful source of classically rendered Provence rosés—wines which the market justifiably awaits eagerly as warmer weather draws nearer. The 2019 growing season saddled Peyrassol with high temperatures and dry conditions—factors increasingly becoming the “new normal” in a post-climate-change France—but a bit of well-timed gentle rainfall during harvest brought welcome balance to the fruit and neutralized the looming threat of heavy, hydric-stress-affected rosés. Varieties and parcels at Peyrassol are all vinified individually, which allows the estate great flexibility in the blending of their various cuvées. Indeed, one of the most remarkable things about the range of rosés at Peyrassol is how well-measured and notable the “steps up the ladder” are in the lineup. The wines do not get more boisterous or rich as one climbs; rather, they become more filigree, detailed, and fine—each progressive rung a further zoom-in on a sort of Platonic ideal of Provence rosé. This collection of 2019s sees Peyrassol firing on all cylinders in a vintage exceedingly favorable to their style of wine.

2019 “La Croix” IGP Méditerranée Rosé
Produced from roughly equal parts Grenache and Cinsault, plus a splash of Rolle (Vermentino), the 2019 “La Croix” blends 50% estate holdings with fruit sourced from the Côtes de Provence as well as further north toward Mont Sainte-Victoire. An exemplar of Peyrassol’s blending acumen, it offers the precision and elegance that characterizes all the estate’s rosés, albeit in a more direct, fruit-forward manner than its stablemates below.

2019 “Cuvée de la Commanderie” Côtes de Provence Rosé
Peyrassol’s perennial workhorse hits a bullseye in 2019. Comprising 30% each Grenache, Cinsault, and Syrah, with small amounts of Tibouren and Mourvèdre completing the blend, the beloved “Commanderie” offers the tension, salinity, and crystalline fruit that characterize this wine every year, with greater lift than the 2018 and a vinous core that does nothing to detract from the wine’s breezy deliciousness. This cuvée blends 70% estate-grown fruit with 30% purchased from several growers in nearby Flassans-sur-Isole with whom Peyrassol has multi-year contracts; Peyrassol’s team oversees the harvest and vinification of these sources.

2019 “Château Peyrassol” Côtes de Provence Rosé
Produced entirely from fruit grown on the estate, the 2019 “Château Peyrassol” is no weightier than the “Commanderie” above, differentiating itself instead through more marked salinity and greater palate persistence. It seamlessly interweaves taut, bright red fruit and vivacious acidity into a texture both cool and layered, and its overall personality is slightly lighter and more focused than that of the 2018. The 2019 is comprised of 65% Cinsault, 30% Grenache, and 5% each Tibouren and Mourvèdre.

2019 “Le Clos Peyrassol” Côtes de Provence Rosé
Taking the crystalline focus of the “Château” above even further, the 2019 “Le Clos” is stupendous in its textural elegance and purity of fruit. It combines roughly equal parts Tibouren, Grenache, and Cinsault from the most favorably situated section within Peyrassol’s holdings, and this 2019 sees the estate experimenting in the cellar to great effect: 20% of the wine was vinified and aged in 10-hectoliter terracotta jars, which contribute a texturally caressing quality to the final blend without sacrificing its sense of laser-like precision.

Domaine du Bagnol

2019 Cassis Rosé
The dynamic Sébastien Genovesi describes 2019 as a beautiful harvest, one for which a sorting table was virtually unnecessary, and his family’s domaine produced 15% more wine than in the similarly warm and dry 2018. Domaine du Bagnol’s rigorous vineyard practices (organic-certified since 2014) and careful, precise cellar work have resulted in wines of increased harmony and complexity with each passing year, and this vintage of their Cassis Rosé represents a new pinnacle for a justly beloved cuvée. Comprising 50% Grenache, 30% Cinsault, and 20% Mourvèdre, the rose-petal-colored 2019 was pressed directly and rapidly (in under two hours) to extract as little color as possible, and the bottled wine contains only 20 milligrams per liter of total sulfur—a factor which contributes to its gorgeous purity of texture and precise, intense evocation of limestone soil.

Château Pradeaux
Ninth-generation Etienne Portalis displays ever-greater confidence and mastery of craft with each vintage, and his rosés reach new heights with the below range of 2019s. Employing only spontaneous fermentations and using a variety of casks for vinification and aging (cement, steel, foudre), Etienne produces rosés of vinous complexity and impressive concentration, all with an evocative salinity at their core. These are wines which justify Bandol’s lofty reputation near the top of the rosé genre, while simultaneously reinforcing Pradeaux’s peerless position within this singular seaside appellation. Etienne began harvesting on September 20th under warm, dry conditions, but the overall year’s water supply was greater than in 2018, resulting in rosés of riveting acidity and excellent balance. As is ever the case, these rosés will drink great young but will amply reward cellaring as well.

2019 Côtes de Provence Rosé
The 2019 Pradeaux Côtes de Provence Rosé carries less Mourvèdre than last year’s: 65% (compared to 75% in the 2018), with 25% Cinsault and 10% Grenache completing the blend. Etienne remarks that the lower proportion of Mourvèdre makes the wine saltier, and indeed this vintage offers a mouthwatering, acid-driven palate of intense mineral cling, with honest, non-confected flavors of dried strawberries and Provençal herbs. Vinified and aged entirely in steel, this wine comes within striking distance of the Bandol in its complexity, yet is brisker and lighter on its feet overall.

2019 Bandol Rosé
As the last bastion of ultra-traditional Bandol, Château Pradeaux never allocates more than 30% of its total harvest toward rosé, even as other growers in the appellation convert ever-greater proportions of their production to pink in order to satisfy the demands of the market. The Bandol Rosé they do produce is a standard-bearer, always among the most magisterial rosés in all of France and a fixture of our portfolio for nearly four decades. Comprising equal proportions of Mourvèdre and Cinsault, the 2019 clocks in at 14.1% alcohol but bears not a trace of heat, instead offering a freshness exceeding that of the quite rich 2018. Jellied quince, crunchy melon, and guava vie for attention with the wine’s turbo-charged chalky core and sizzling acid profile, and an overall sense of intense concentration bodes well for its future development.

2018 “Vesprée” Vin de France
With the 2016 vintage, Etienne began producing “Vesprée”—a rosé of pure Mourvedre from among his oldest vines (60 to 70 years old), vinified and aged partly in cement egg and partly in 600-liter demi-muid. The wine spends ample time on its lees without being racked, and is bottled just before the following harvest rather than early in the year like most rosés—hence the arrival of the 2018 vintage this season. Both saltier and richer than the flagship Bandol Rosé, “Vesprée” (named after the appearance of the sun’s fading rays as dusk approaches) follows the inherent seriousness of the category to a further extreme, yet it remains lively, focused, and Provençal to its core. Despite its deeply imbedded sense of classicism, however, the wine often provokes accusations of atypicality from the woefully conservative appellation authorities, and indeed this stunning 2018 bears a Vin de France designation.

Château Simone – Palette

2018 Palette Rosé [available now]
Château Simone’s legendary Palette Rosé makes a legitimate claim as perhaps the greatest rosé in all of France, and, as is the case with their white and red wines, there is certainly nothing else quite like it. Built on the backs of Grenache and Mourvèdre, with smaller amounts of Cinsault, Syrah, Carignan, Cabernet Sauvignon, Castet, Manosquin, Théoulier, Tibouren, Picpoul Noir, and Muscat de Hambourg, Simone Rosé is produced from a blend of equal parts direct-press and saignée juice. Whereas much commercial-minded rosé is fermented with artificial yeasts and rushed into bottle well before spring’s first shoots emerge, Château Simone’s spends nearly a full year (hence the 2018 vintage here) in old foudres resting on its lees and gaining remarkable depth, with sulfur applied only at the moment of bottling. Sumptuous and utterly seamless in its texture, this 2018 bastes the palate with savory red fruits and delivers an almost viscous impression of concentration. As with all vintages of this wine, it will doubtlessly develop beautifully in bottle for well over a decade.

Bastide du Claux

2019 Luberon Rosé “Poudrière”
It’s an unlikely story: the heir to an enviable share of holdings in Chassagne-Montrachet ends up unlocking the potential of an appellation in northern Provence known more for bulk wine than nuanced expressions of terroir—yet that is precisely what we’re seeing as Sylvain Morey continues to improve and evolve at Bastide du Claux, his outpost in the Luberon which he acquired in the early 2000s. Sylvain is currently undergoing organic certification, which he will obtain in 2021 (though he has been practicing since 2015), and his commitment to harvesting by hand, fermenting without additions, and tailoring blending and élévage to the characteristics of each harvest results in wines of striking depth and purity. The 2019 “Poudrière” blends 60% Grenache, 20% Syrah, and 20% Cinsault, with the Syrah and part of the Grenache pressed directly, and the Cinsault and the other part of the Grenache bled off. With flavors of black cherries and peach skins, it presents mouthwatering textural tension and an underlying sense of minerality, as well as an unforced vinosity that shames many of its confected Provençal cousins from more market-friendly area codes.

RHÔNE VALLEY

Domaine La Manarine

2019 Côtes-du-Rhône Rosé
Gilles Gasq has had an impressive run lately, having begun producing a dynamite Châteauneuf-du-Pape in addition to his always-reliable offerings from the Côtes-du-Rhône and the Plan de Dieu. His 2019 Rosé, comprising 50% Grenache, 40% Mourvèdre, and 10% Syrah, was produced solely via direct-press and aged in stainless steel on its fine lees for several months before bottling. Sprightlier and more linear than its 2018 counterpart, it offers bright, friendly strawberry fruit, gentle but well-measured acidity, and an underlying freshness not often found in the rosés of the southern Rhône. The domaine has been certified organic for nearly a decade at this point, and the already-expert Gilles continues to hone his approach to great effect.

Château Valcombe

2019 Ventoux Rosé “Epicure”
After a brutal 2018 vintage in which Luc Guenard suffered a massive reduction in crop size, 2019’s relative bounty was a particularly welcome blessing. Steadfastly organic in his viticultural practices, Guenard reported remarkably clean and healthy fruit in 2019, and for the first time ever he added no sulfur whatsoever to the grapes at harvest time. Composed of one-third each Cinsault, Grenache, and Syrah, and produced via direct press, “Epicure” is vinified and aged in cement and given only a very light filtration at bottling. This 2019 is vivid in its fruit profile, with flavors of melon and cherry framing a ripe, round texture that nonetheless displays a refreshing and acid-driven sense of lift.

Domaine de Fenouillet

2019 Ventoux Rosé
The rock-steady Soard brothers produced a remarkable version of their Ventoux Rosé in the 2019 vintage, a season which offered a similarly warm and dry character to 2018 but without that summer’s overwhelming hydric stress. Composed of 50% Grenache, 30% Cinsault, 15% Mourvèdre, and 5% Carignan, and produced solely via direct press, this 2019 offers perkier acidity and an overall greater sense of energy than the 2018, with a sense of well-judged restraint that characterizes all the domaine’s wines. Fenouillet has been certified organic since the 2012 vintage, a fact which shows in this rosé’s vibrancy and vividness of fruit.

Domaine Gour de Chaulé

2019 Gigondas Rosé “Amour de Rose”
Our stalwart source of great Gigondas for nearly forty years, Gour de Chaulé is undergoing an exciting period, with Stephanie Fumoso’s intelligent and passionate young son Paul having recently joined the domaine full-time. Comprising 40% Grenache, 40% Cinsault, and 20% Mourvèdre, their 2019 Gigondas Rosé clocks in at 14.5% alcohol, but this lofty level belies the wine’s sense of harmony and freshness. Whereas the wine in times past was produced purely from saignée, Stephanie began incorporating a proportion of directly pressed juice some years back, and for the past few years it has been made exclusively via the direct-press method. Furthermore, Stephanie and Paul harvest those plots destined for their rosé earlier than those for their red—and always early in the morning in order to preserve freshness and minimize the use of sulfur at the time of picking.

Yves Cuilleron

2019 Syrah Rosé “Sybel” IGP Collines Rhodaniennes
The immensely talented Yves Cuilleron has amassed a towering reputation over his 33-year career for rendering northern Rhône wines of typicity, depth, and pleasure. Tucked among his formidable and expansive lineup is “Sybel”—a rosé of pure hand-harvested Syrah produced from the bled-off juice of his many cuvées, fermented spontaneously and aged in a combination of steel and large wood. Both easygoing and surprisingly terroir-expressive, it is a rosé that could come from nowhere but the northern Rhône, and it represents remarkable value year-in and year-out.

LANGUEDOC

Domaine Faillenc Sainte Marie

2019 Corbières Rosé “Rosé des Glacières”
For the even-keeled and remarkably kind Jean-Baptiste Gibert, 2019 was an even drier year overall than 2018—a not-insignificant fact given the already inherently rugged and rain-starved climate of Corbières. With assistance from some well-timed rainfall in August and early September, however,  Gibert’s organically tended vineyards yielded a relatively large crop of impeccable fruit in 2019. His always unique “Rosé des Glacières”—pure saignée Syrah from vines up to 40 years old—offers more freshness than a typical vintage, with a drier impression overall (its 1.5 grams per liter of residual sugar are undetectable). Flavors of macerated strawberries and Provençal garrigue spread generously over the palate, given definition by tangy but supple acidity and an appealing undertone of gentle bitterness.

BORDEAUX

Château La Rame

2019 Bordeaux Rosé
Husband and wife Olivier Allo and Angelique Armand produce an impressive range from their estate’s holdings in and around Sainte-Croix-du-Mont—a zone historically coveted for its finely wrought botrytised sweet wines but capable of producing excellent dry wines as well. Their restrained, beautifully balanced Bordeaux Rosé blends equal parts Cabernet Sauvignon and Merlot, and is produced solely via direct pressing. In keeping with its vintage-mates across France, this 2019 is lighter in color and in spirit than the 2018, both fully ripe and delicately pretty, and with a clear, focused line of acidity.

Le Puy

2018 “Rose-Marie” Vin de France [available now]
Like all of this enigmatic and iconic estate’s wines, Le Puy’s “Rose-Marie” is a true outlier. Since the 2006 harvest, the Amoreau family has bottled a rosé of pure Merlot from the bled-off juice of a single vat of “Barthélemy”—the wine they produce from their highest-altitude and most prized vineyard. “Rose-Marie” is aged in old barrels without the addition of yeasts, sulfur, or, for that matter, anything at all. The results are startling in their purity and frankness, with unmediated flavors of herb-tinged red fruits wed to a riveting acidity and a powerful underlying sense of chalk (Barthélemy has less than a foot of topsoil atop its mother-rock of solid Astrée limestone). Rare and delicious, “Rose-Marie” is produced in minuscule quantities and is only available sporadically; it is a wine that will challenge one’s notion of what rosé can be, and in the best and most satisfying way imaginable.

LOIRE VALLEY

Château Soucherie

2019 Rosé de Loire “Astrée”
2019 marks the first vintage from flowering to harvest for Soucherie’s new chef de cave Vianney de Tastes, whose skilled, delicate touch resulted in a rosé of excellent poise. Produced entirely from direct-press Gamay planted in the Astrée vineyard—a departure from the Grolleau-Gamay blend of the previous vintage—this 2019 Rosé de Loire is ethereally pale, pouring a glinting light-copper in the glass. The palate continues the theme, with vivacious acidity and a captivating combination of serenity and energy; one gets all the prettiness of Gamay without any of the excess roundness to which it is sometimes prone. Notably, the entire 6,000-bottle production of the 2019 was allotted to Rosenthal Wine Merchant, and we couldn’t be happier with the quality and value this exemplary rosé provides.

Philippe Gilbert

2019 Menetou-Salon Rosé
With each passing vintage, Philippe Gilbert cements his position at the vanguard of this eastern Loire appellation. His steadfast commitment to biodynamics (he was the first in Menetou-Salon to adopt the practice), his refusal to machine-harvest, and his minimal intervention in vinification and aging result in wines of energy, clarity, and visceral exuberance. Philippe’s ever-delightful rosé shines in 2019—a season which, like 2018, was overwhelmingly hot and dry, but which produced wines of greater equilibrium and drive. Produced from directly pressed Pinot Noir and aged on its lees in stainless steel, the 2019 carries an undetectable 1.9 grams per liter of residual sugar and clocks in at 13.4% alcohol. It offers a very pure expression of calcareous minerality, with delicate but juicy cherry fruit and a soaring but well-integrated acidity.

Lucien Crochet

2019 Sancerre Rosé
Gilles Crochet reported a particularly small Pinot Noir harvest in 2019—about half of a normal yield—due to an unusually intense late-summer heat wave which grilled a portion of bunches not shielded by leaf cover. Despite a warm and dry season, however, the 2019 Sancerre Rosé displays the rapier-like precision and scintillating minerality for which the estate is renowned, albeit with a subtle wink toward Pinot Noir succulence which cooler vintages often lack. Produced entirely from hand-harvested direct-press Pinot Noir, it spends several months on its fine lees in stainless steel before bottling, and develops interestingly in bottle for several years past vintage.

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