The Winemaking : a blend of traditional methods and modern techniques

The harvest at Domaine Grand Veneur lasts for around one month. Bunches are carefully sorted in the vineyard and only the best grapes are kept. The crop is immediately transferred to the cellar where the grapes are crushed, de-stemmed and cooled before being placed in vats.

Usually, each grape variety is fermented separately. The diversity of the grape varieties, and the correspondingly different stages of ripeness of the grapes, obliges us to harvest and ferment each plot of different terroir separately. In this way each variety will preserve its own aromatic identity, its unique character and its distinctive taste.

Our major concern, as winemakers, has always been to match as well as possible the different grape varieties with the characteristics and nature of our terroirs. Consequently, from among the 13 grape varieties authorized within the Chateauneuf du Pape appellation area, 6 in particular are given our special attention:

The trio of Black Grenache, Syrah and Mourvèdre is blended to produce our range of red wines, each variety developing its specific aromas, character and originality:
Black Grenache, an essential variety, constitutes the backbone of the wine, bringing both suppleness and richness.

Syrah brings good colour (purple) and tannins and intensifies the aromas.

Le Mourvèdre through the complexity of ripe fruit aromas and the strength of its fine tannins, gives the wine a greater potential for ageing

The white Châteauneuf is made from the Clairette, Roussanne grape varieties and Viognier for Côtes-du-Rhône.
The first brings freshness and elegance, together with aromas of dried fruit and delicate floral notes. Roussanne offers headier aromas of honey, quince, and gives the wines their full-bodied character and a spicy richness on the palate.
Viognier, known for its aromatic qualities, imparts subtle notes of pear and white peach and adds a delightful freshness to this delicious white wine.

Our red wines are then carefully aged underground in cellars with a controlled temperature of 15°C for 14 months.
For Grenache we use thick concrete vats in order to preserve the subtle aromas and the power of the fruit.
Syrah and Mourvèdre are aged in French oak barrels to soften the tannic structure and enhance their black fruits aromas and spicy finish.

Stored in good conditions, our Châteauneuf du Pape reds will get benefit of ageing. They will taste perfectly after 3 years in bottle and single vineyards "Les Origines" and "Vieilles Vignes" will be able to age until 30-40 years.