Vinification : between Tradition and Technique

Harvesting at Domaine Grand Veneur takes about 1 month. The bunches are carefully sorted by plot, and only the finest grapes are kept. The harvest is then quickly transported to the cellar, where the grapes are gravity-fed to keep them intact before being destemmed, lightly crushed, cooled if necessary, and placed in vats.

Generally speaking, each grape variety is vinified separately. The diversity of the grape varieties used, and the difference in phenolic ripeness between each plot, means that we have to harvest and vinify each grape variety on its own merits.  Each grape variety thus has its own aromatic identity, character and distinctive taste.

Grenache noir, an essential grape variety, forms the backbone of the wine, bringing suppleness and opulence. 

Syrah favors a crimson color and amplifies the intensity of aromas and tannins.

Mourvèdre, with its complex, ripe fruit aromas and powerful, fine tannins, ensures longer ageing potential.

The white wines are made from Clairette, Roussanne and Viognier grapes. The former exudes fresh, delicate aromas of dried fruit and flowers.

Roussanne, on the other hand, develops more heady characters of quince and honey, combined with a fatness that's full of spicy unctuosity. Viognier is surprisingly fresh in our Côtes du Rhône, with aromas of pear and white peach.

The red wines are then carefully aged underground, at a constant temperature of 15°C, for around 14 months. For Grenache, we use thick, concrete vats to preserve all its aromatic finesse and full-bodied fruit. Syrah and Mourvèdre are aged in French oak barrels to soften their tannic richness and intensify their black fruit and spice aromas. 

During this period, the wine matures and becomes more complex. Wood never dominates our wines, but rather magnifies them, allowing them to reach their full potential. It's by tasting each vat and each barrel that we'll be able to judge the optimum date for blending the different cuvées. 

When stored in the right conditions, our Châteauneuf du Pape red wines have great ageing potential. They are best enjoyed after 3 years in bottle, but the Parcellaires "Les Origines" and "Vieilles Vignes" can be kept for up to 30-40 years.