About This Wine...
Medium bodied with wonderful freshness: aromas of white peach, honey and pear. Fermented in barrel but aged in tank, it displays some toasty oak notes but remains very focused and fine.
“Lots of pleasing spicy red and black fruits aromas with a juicy cherry kick on the palate with a touch of pepper” Leslie Williams, The Irish Examiner 4th November 2017
“Rich peaches, lemon zest and toasted nuts, all in one lovely mouthful” John Wilson, The Irish Times 27th May 2017
Sébastien Vincenti is not just one of the most forward thinking winemakers in the Ventoux but the whole of the Rhône Valley too. Having acquired the estate in 1993 Sébastien set about slowly adding to and then transforming the vineyard. Today it stands at 38 hectares, made up of three sites across three communes; Mazan, Mormoiron and Saint Pierre de Vassols. Sébastien has now converted the vineyards either to organic or biodynamic viticulture, a decision he believes has vastly improved the health and vitality of his vineyards.
The largest section of the estate at 28 hectares encircles the domaine itself and sits on limestone/clay base. This parcel is the source for most of the red wines produced by Sébastien. The climate, soil and the cool air currents from the Mont Ventoux help create an environment allows the grapes to fully ripen whilst retaining good levels of acidity.
Two further parcels of land on sand and clay are used for growing white grapes and reds destined for rosé production. These cooler plots result in grapes that have not only lower sugar levels but also more natural freshness, sometimes a real challenge for the Southern Rhône. This is a very interesting part of the valley however for those seeking more coolness and precise flavours in their wines and the slow maturation of the berries (often harvested one month later than grapes in the Gard) and the cool nights is a real help in this aim.
In the cellar Sébastien has equipped himself in a very practical, well laid out manner. Most of the wine movement is carried out by gravity and alcoholic fermentation for the reds is carried out in cement tanks and stainless steel or wood for the whites. He has begun experimenting with concrete eggs for vinifying and maturing some of the wines, preferring the oxygenation effect on the wines that the vessels give but without the flavour impact of wood. The reds of the estate are very good indeed whilst the whites are unquestionably some of the finest of the whole valley.