About This Wine...
“Ripe, fresh and deliciously summery… with flavours of red and black berries” Corinna Hardgrave in the Irish Independent, 5th May 2018
Dark ruby color. Nose of black and red berries with spicy notes. In the mouth, good concentration, roundness and freshness in the same time. Crunchiness of the grapes, cherry and blackcurrant aromas with hints of pepper.
Food & wine pairing: Very easy to match with many simple dishes: BBQ foods, grilled meats, charcuterie, red snapper with Serrano ham, grilled white or red meats, pizzas… It can also be paired with more structured dishes (daube d’Avignon, venison).
Serve at around 17°C (62°F)
“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.
“An immediately pleasing wine with a generous wash of ripe, red fruit: this is perfect for a long, languorous afternoon in the countryside.” Corinna Hardgrave, Irish Independent, 9th July 2017, read full piece here.
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.