Varietals : 70% Grenache Blanc, 15% Roussanne, 10% Clairette, 5% Bourboulenc.

Nature of the soils : sandy alluvium hills formed during the withdrawal of the rive Rhône.

Average age of the vines : 60 years.

Vinification : the grapes are hand-picked and sorted. This is followed by a short maceration in contact with the skins, then direct pressing. Fermentation is carried out directly in barrels.

Maturing : the blend is matured in 225 liter French oak barrels (half of them being new barrels, the other half being one wine old barrels). Few bâtonnages (stirrings) per week for 10 months.

Residual sugar per litre : < 2 grams / liter.

Tasting notes : Pale lemon yellow colour. Expressive and complex nose combining smoky notes with touches of flowers and honey suckle. Refreshing mouthfeel, quite ample with a superb mineral finish.

Ideal serving temperature : from 10°C to 12°C.

Varietals : 80% Grenache, 10% Mourvèdre, 10% Syrah.

Nature of the soils : quartzite pebbles rolled by the river Rhône.

Average age of the vines : 60 years

Vinification : the grapes are hand-picked and placed in small crates then sorted. The vinification process involves frequent treading, pumping, release and long thermo-regulated fermentation to ensure optimal skin extraction. The vatting lasts approximately 30 days.

Maturing : 20% of the blend is placed to mature for 12 months in French oak casks. Light filtering on non-spliced wine.

Residual sugar per litre : < 3 grams / liter.

Tasting notes : Deep garnet red colour. Complex nose with aromas of black raspberries, garrigue and sappy flower. Potent and elegant mouthfeel; well balanced with melted tannins developing are markable aromatic length.

Ideal serving temperature : from 16°C to 18°C.

Varietals : 95% Syrah, 5% Viognier.

Nature of the soils : metamorphic rock soil with mica-schist subsoil, sandy with many stones.

Average age of the vines: 60 years.

Vinification : the grapes are hand-picked, sorted and stemmed. Extraction of colour and phenolic material is accompanied by pump-over. The grapes are regularly treaded with long fermentation at controlled temperature never exceeding 30°C. Vatting is purposely long so as to ensure optimal extraction, respectful of the raw material.

Maturing : the blend is matured in 225 liter French oak barrels for 24 months. The wine is unfiltered and non-spliced.

Residual sugar per litre : < 2 grams / liter.

Tasting notes : Deep ruby red colour. Harmoniously complex bouquet, opening on floral and empyreumatic (roasted) notes. Concentrated mouthfeel with silky tannins; pleasantly balanced with aromas of violets, vanilla, and pepper.

deal serving temperature : from 16°C to 18°C.

Varietals : 70% Grenache, 30% Viognier.

Nature of the soils : stony; clay-limestone.

Average age of the vines : 40 years.

Vinification : the grapes are treaded then stemmed. This is followed by cold pre-fermentation maceration, then pneumatic pressing. Vinification at low temperature.

Maturing : the blend is placed in steel vats to mature on fine dregs for three months.

Residual sugar per litre : < 3 grams / liter.

Tasting notes : Translucent yellow colour with golden hues. Jammy nose, charming with aromas of citrus and acacia flowers. Fine and ample mouthfeel; full-bodied offering a broad aromatic expression.

Ideal serving temperature : from 10°C to 12°C.

Varietals : 70% Grenache, 30%, Syrah.

Nature of the soils : stony; clay-limestone.

Average age of the vines : 55 years.

Vinification : the grapes are picked at the peak of their phenolic maturity, stemmed, and treaded. This is followed by alcoholic fermentation at controlled temperature with mild regular extraction using pump-over. Vatting lasts approximately twenty days.

Maturing : the blend is placed to mature for 10 months in concrete vats, followed by light filtering of the non-spliced wine.

Residual sugar per litre : < 2 grams / liter

Tasting notes : Ruby red colour with garnet hues. Generous spicy nose balanced with aromas of red fruits. Ample and silky mouth feel, with pleasant melted tannins.

Ideal serving temperature : from 16°C to 18°C.

Vintage 2018 : Gold medal at the Concours Général Agricole 2019.

Vintage 2019 : 2 stars in the Guide Hachette 2021.
Comment: A gentle extraction and aging in vats have preserved the brightness and precision of the fruit of this blend dominated by Grenache. Ripe fruits, Zan, smoky notes, a complex nose introduces a tasteful, tender palate, supported by refined and elegant tannins which open on a long finish reconnecting with the notes perceived on the nose. Hand-sewn, to be opened in its youth.

Varietals : Syrah 100%.

Nature of the soils : thick layers of stony soil from different ice age eras combined with red clay.

Average age of the vines : 45 years.

Vinification : the grapes are hand-picked, fully stemmed and sorted. Optimal extraction is ensured by pump-over stirring. Vatting for an average of three weeks at controlled temperature.

Maturing : the blend is matured for 12 months: 50% in concrete vats and 50% in French oak casks (225 litres) used for two wines. Light filtering on non-spliced wine.

Residual sugar per litre : < 2 grams / liter.

Tasting notes : Dark ruby red colour. Intense and complex bouquet with black fruits; reminiscent of black currant and spices. Mouthfeel offering a potent silky character and elegant tannic structure.

Ideal serving temperature : from 16°C to 18°C.

Varietals : 80% Grenache, 20% Syrah.

Nature of the soils : vast alluvial terraces with stony red clay.

Average age of the vines : 60 years.

Vinification : the grapes are hand-picked which entails low yields at an advanced stage of maturity. The grapes are destemmed, treaded and each varietal is processed separately. The alcoholic fermentation is temperaturecontrolled with daily punching down and pumping over to gently extract the full richness from the grapes. The vatting lasts four weeks.

Maturing : the Syrah has been matured for 12 months in 225 liter French oak barrels. 15% of the Grenache has been aged for 12 months in “demimuids” of one wine (600 liter French oak barrels).

Residual sugar per litre : < 2 grams / liter.

Tasting notes : Beautiful purple colour with violet hues. Colourful nose releasing aromas of Provence and pit fruits. Potent mouthfeel with a silky attack, developing into a mouthfeel featuring well-balanced tannins.

Ideal serving temperature : from 16°C to 18°C.

Varietals : 60% Grenache, 30% Syrah, 10% Mourvèdre.

Nature of the soils : clay-limestone on the hillsides of Sablet village.

Average age of the vines : 40 years.

Vinification : complete stemming. 20 to 25 days fermentation in concrete vats at 25°C.

Maturing : 3 months in concrete vat

Residual sugar per litre : < 3 grams / liter.

Tasting notes : Deep ruby-red colour. The nose yields fragrances of black fruit (black cherries, blackcurrant). Frank and fruity attack with aromas of mild spices and liquorice. Pleasantly balanced and longlasting finish.

Ideal serving temperature : from 16°C to 18°C.

Certification : organic wine (certification AB).

Varietals : 60% Grenache, 30% Syrah, 5% Cinsault, 5% Mourvèdre.

Nature of the soils : clay-limestone plateau with a top layer of rolled pebbles.

Average age of the vines : 30 years.

Vinification : complete stemming. 20 to 25 days fermentation in concrete vats at 25°C.

Maturing : 3 months in concrete vat.

Residual sugar per litre : < 3 grams / liter.

Tasting notes : Deep red colour. Pronounced aromatic nose yielding fragrances of cooked cherries, garrigue and thyme. Frank and fruity attack with a pleasant structure.

Ideal serving temperature : from 16°C to 18°C.

Certification : organic wine (certification AB).

Varietals : 80% Grenache, 20% Syrah.

Nature of the soils : high stony terraces. Clay-limestone soil.

Average age of the vines : 60 years.

Vinification : the grapes are picked at the peak of their phenolic maturation, then stemmed and treaded. Fermentation is carried out at controlled temperature with mild extraction thanks to long maceration of the juice/skins and pumping-over.

Maturing : 100% of the Syrah during 12 months in 225 liter French oak barrels (half of them being new barrels, the other half being one wine old barrels) and 10% of the Grenache during 12 months in 600 liter French oak barrels (new ones).

Residual sugar per litre: < 3 grams / liter.

Tasting notes : Brilliant colour with purplish hues. Intense nose with aromas of red fruits, wild garrigue fruit with smoky notes. Potent mouth feel, supple and dense with melted tannins, characterised by a pleasant aromatic persistence

Ideal serving temperature from 16°C to 18°C.

Vintage 2017 One star in the Guide Hachette 2021.
comments : Old vines of 60 years, a soft extraction, a long maceration preceding an ageing in tank and in barrel, that gives this intensely colored red, aromatic (red fruits and spices), endowed with an unctuous flesh which coats generously the palate and stretches on the liquorice in finale.

Varietals : 100% Syrah.

Nature of the soils : granitic hillside vineyards with south-east orientation.

Average age of the vines : 40 years.

Vinification : the grapes are handpicked at advanced maturity. Complete stemming. Slow fermentation in concrete vats. The long maceration serves to extract the tannins.

Maturing : the wines are matured in French oak casks, including 10% new casks.

Residual sugar per litre : < 2 grams / liter.

Tasting notes : Deep garnet red colour. The nose yields fragrances of cooked and very ripe dark fruits with smoky and mineral touches. Smoky pepper mouthfeel with dense tannins that deliver a pleasant long-lasting finish.

Ideal serving temperature : from 16°C to 18°C.

Varietals : 65% Grenache, 35% Syrah.

Nature of the soils : stony terraces composed of red clay and white limestone clay.

Average age of the vines : 40 years.

Vinification : the grapes are picked at the peak of their phenolic maturity, stemmed, treaded then subjected to cold skin maceration for 48 hours. Then each varietal is vinified separately with alcoholic fermentation at controlled temperature around 25°C rising to 30°C over the last days of fermentation. Optimal phenolic extraction is achieved with two daily pump-overs.

Maturing : the blend is placed to mature for 12 months in concrete vats, followed by light filtering on non-spliced wine.

Residual sugar per litre : < 2 grams / liter.

Tasting notes : Dark colour with violet hues. Intense nose with aromas of black fruits (dark cherry, blackcurrant) and spices. Supple and potent mouth feel with velvety tannins. Overall, a beautiful wine that is both potent and elegant.

Ideal serving temperature : from 16°C to 18°C.

Vintage 2018 One star in the Guide Hachette 2021.
Commentary: No wood in this cuvée but fruit born from a destemmed Grenache and Syrah grape harvest and a 12 months ageing in vats. The jury appreciated its ripe nose, well in the tone of the appellation, and its fresh and intense mouth, which unfolds a material full of fruit and liquorice, backed by ripe and delicately extracted tannins. This Cairanne, designed to be drunk in its early years, is measured and pleasurable.