About This Wine...
“soft, powerful and fresh – beautifully balanced and very drinkable” Frankly Wines November 2018
This domaine was founded in 1975 but has been solely owned by the wonderful Serge Fergioule, he of the huge handle bar moustache and impenetrable Provençale accent, since 1990. He is now in the process of passing the baton to his son Frédéric but is still actively involved in all matters. Serge loves to give the impression that everything has fallen into place by accident and that his influence has been negligible – it’s all about the vines. It may well be all about the vines but his management philosophy and techniques have helped to create vineyards that are bursting with vitality and biodiversity. He has steadily moved the viticulture from minimal intervention to organic and finally to biodynamic certification by Ecocert in 2012. This carefully planned evolution has given Serge a raw material of grapes that are both more expressive of their origins as well as having lower pH levels. This is turn has brought more freshness to the wines as well as enabling Serge to use lower levels of SO2. The estate covers 16 hectares in the appellation of Vacqueyras and the vineyards are situated primarily on the plateau of Sarrians where there is a clay/limestone soil, surrounded by garrigues.
In the cellar bunches are 100% de-stemmed and vinification takes place in cement tanks. The wines are aged either in old casks or smaller barrels depending on the cuvée. The principal red of the estate, which represents 80% of the total production, is named each year after Serge’s three daughters, Azalaïs, Floureto and Doucinello. It is a blend of 70% Grenache, 20% Syrah, 7% Mourvèdre and 3% Cinsault. There has been a significant shift in the style of this wine, in our opinion since the 2007 vintage, with an emphasis on elegance rather than power. The tannins have become much more refined and the overall complexity and balance is outstanding.
We also have a tiny amount of Serge’s white Vacqueyras ‘Un Sang Blanc’. This is quite possibly the most thrilling white wine of the South but needs plenty of time to show its full potential. Made from Clairette, Roussanne, Bourboulenc, Grenache, Marsanne and Viognier it undergoes both alcoholic and malolactic fermentation in 450 litre barrels. Depending on the vintage it does approximately 12 months maturation in barrel before being bottled.