About This Wine...
“full of dark black fruit and savoury tapenade. Although drinking nicely now, it has the structure and acidity to age for several decades” Frankly Wines, November 2018
“Packed with rich blackcurrant and blackberry fruits with touches of black olives and dark cherry with lingering complexity” The Irish Examiner, 4th November 2017
80 % Syrah – 20 % Grenache (50 year old vines and older)
Brilliant dark red colour. Spices, red and black berries on the nose; spice, garrigues and cherry notes on the palate.
The Chaudière Family started this cuvée in 1990 and chose the name “Quintessence” to highlight the exception and the concentration of this wine. Complex and powerful yet with a great balance and a beautiful freshness, it is the result of a rigourous parcel selection.
Clay and limestone soil at an altitude between 250 and 350 meters (800 and 1,150 feet)
The grapes are selected, crushed, and destemmed. Three to four weeks maceration with traditional air pumping over. Aged for twelve to fifteen months in barrel: 40% of which are new and 60% of which are two to three years old. Bottled at the Château.
Color: Dark purple.
Nose: black berries (cherry), garrigues and black olives notes.
Mouth: very ample structure, richness and power balanced by the freshness of the Ventoux terroir, garrigues, black cherry and tarry notes with velvety tannins.
Food & Wine pairing
Terrines, roasted red meats, meats in sauces, game (venison haunch, rabbit or wild boar stew, stuffed poultry, poultry with truffles…). Soft cheeses (camembert, brie…) and possibly red fruits and/or chocolate desserts.
Serve at a maximum temperature of 18°C (64°F)
Decant when in its early years
In 1985, Paul and Edith Chaudière, a physiotherapist and a speech therapist living near Avignon, were having second thoughts about their professional lives. Their dream was to return to the family grape-growing tradition and so duly re-settled at Château Pesquié, a property that Edith’s parents had bought in the 1970’s. They then set about reviving the estate and began investing in both the vineyards and the cellar. This was no small feat since at the time there were very few independent grape growers in the little known Côtes du Ventoux as it was known at the time (now just Ventoux) and the appellation was, and remains today, dominated by cooperatives.
Firstly under Paul and Edith’s guidance and now that of their sons Frederic and Alexandre, Château Pesquié has expanded a number of times and is now a significant player in the appellation with almost 80 hectares of vineyard. The vineyards which are now worked organically sit on a limestone base but with varied topsoils of sand, clay and gravel. The majority are also situated at between 300-400 metres altitude contributing to significant diurnal temperatures that help retain excellent levels of acidity. The Mont Ventoux which rises behind the estate to an altitude of 1912 metres also helps protect the area from the extremes of the Mistral as well as funnelling cool air downwards during the summer months.
In the winery the Chaudières have always been at the cutting edge of production. For the reds the grapes are crushed and de- stemmed and then fermented in stainless steel tanks. Depending on the cuvée the wines either remain in tank for further ageing or are transferred to barrel where a mixture of 228 litre and 600 litre barrels are used. The whites are fermented in different ways, depending on the variety. Viognier will undergo a 12-15 skin contact whereas Roussanne and Clairette will be directly pressed. Malolactic is usually blocked in order to help retain a sense of freshness.
The wines at the estate have always been good but there is a sense that with the arrival of the younger generation that they are beginning to hit new heights. The precision remains but there is now more soul.