A small family Domaine now run by Elizabeth & Philippe Bernard. Until 6 years ago, Philippe’s father was in the local coop, but Philippe started to accrue accolades as one of the brightest, exciting young taents in the Rhone Valley as well as 90+ Parker ratings. The family owned just over 4 hectares, but has since increased this to nearly 22 hectares. Completely organic, all the grapes are hand harvested (except the Vin de Pays Vaucluse), followed by a 5 week fermentation period in temperature controlled tanks, using only indigenous yeasts and then the wines bottled without fining or filtration to fully preserve their authenticity and intensity. This is undoubtedly a superstar of the appellation in the making that we found before Parker!
Vacqueyras. 80% Grenache, 20% Syrah. Gold Medal Concours des Vins Orange 2011, Parker 90-92 points. 50 year old Grenache vines and 20 year old Syrah vines planted in sandy, clay, garrigues soil, resulting in a stunning display of spice, wild herbs, cherry, cassis, all beautifully poised in a gentle glossy coat of fresh acidity, not allowing the wine to be heavy or cloying, but vibrant and complete. Possibly the finest example of the appellation.
Beaume de Venise Rouge. 60% Grenache, 40% Syrah. 30+year old vines and low yield on sandy, clay and limestone soil, producing an intensely fruity, age worthy wine with hints of spice, cherry and kirsch liqueur flavours. The finest red Beaumes de Venise we’ve ever tasted!
Sud Absolu Cotes du Rhone. 70% Grenache, 20% Syrah, 10% Mourvedre. 20-30+year old vines and low yield on sandy, clay and limestone soil, producing a richly smooth, spicily fruity wine, which has a complex range of berry flavours.
Sud Absolu Vin de Pays de Vaucluse. 50% Carignan, 50% Syrah. Vines planted on a sand/clay soil providing a refreshing, pure and delightfully fruity wine that pairs well with numerous meat dishes with spice and sauce.
Sud Absolu Dry Muscat Blanc. 100% Muscat Petit Grain. Vines planted on a sand/clay soil. Grapes are hand harvested, severly sorted and then presses directly. Fermentation with indigenous yeastes at a low temperature, less than 3gr residual sugar and no malolactic to preserve freshness.