Since the 2017 vintage, Jean-Baptiste (my brother) and myself, 13th generation of a winegrowers family very established in the Rhône Valley and Provence, have chosen to share our traditions and our know-how through this wine, by highlighting our terroirs.
The terroirs are our culture! More than pebbles and earth, they carry within them our nature, our landscapes, our history...
The terroirs are our culture! More than pebbles and earth, they carry within them our nature, our landscapes, our history...
Story
The story
Available
Terroir
The terroir in our wines is like the accent in our voice... an invisible baggage that we take on a trip... a little earth in our shoes.
Clay-limestone soil drained with good water supply, not very sensitive to drought.
Clay-limestone soil drained with good water supply, not very sensitive to drought.
Vinification
The harvest is de-stemmed and maceretad for 12 days at 28°C. The grape varieties are fermented separately and blended in February.
Varietals
Grenache noir
Syrah
Mourvèdre
Syrah
Mourvèdre
Specifications
Alcohol content: 14 ABV
Allergènes: Contains sulphites.
Advice
Serving
Serve between 16 and 18°C.
Ageing potential
5 years
Tasting notes
Deep red colour. Blackcurrant and blackberry aromas. Fresh on the palate with good tannic persistence that becomes smoother over the months.
Food and wine pairings
Grills, gratin dishes and homemade hamburgers.
Recipes
STUFFED BUTTERNUT SQUASH
You will need a butternut, sausage meat, some olives, sliced bread, olive oil and grated cheese.
Start by cutting the squash in two pieces and take off the seeds. Mix together the sausage meat, the olives cut in small pieces, the sliced bread. Season as you like with salt, pepper and olive oil. Fill in the squash with this mix. Put some grated cheese on it. Cook in the oven at 180°C for 45 minutes!
As nothing is wasted, this is possible to keep the squash seeds and grill them, seasoned with spices of your choice. Great for an aperitif!
CHEF'S BURGER
Chef Jonathan Garnier of La Guilde Culinaire has concocted a recipe combining regional flavors with our local appetite for the launch of Jérôme Quiot's Côtes-du-Rhône; a little new one from the Famille Quiot to discover in the SAQ now! [+]
