With a history dating back to the tenth century, the current domaine consists of 200 hectares that encircle a fortress constructed in the 12th century. It has been in the ownership of the Comte de Lamy’s family for nine generations, but there is nothing remotely antique about the methods they now employ. The 145 hectares planted to vine lie equally in Corbiere’s appellation and the surrounding IGP’s. The multiplicity of terroirs in this expansive terrain enables them to grow no fewer than 17 different varieties, including some interlopers. We, of course, have chosen to select an introductory range derived exclusively from autochthonous varieties. You will be impressed.
- Our Clubs
Pretty deep colour. The nose offers a beautiful aromatic complexity, marked by Grenache and a hint of blackcurrant brought by the ripe Syrah. On the palate, it shows complexity with tannins still present, but with finesse and elegance, and a beautiful freshness.
Grenache, Syrah and Mourvedre
Elegant pale-pink color, evoking a rose petal. On the nose, Miraval Rosé shows all its elegance: beautifully fresh, it exudes aromas of fresh fruit, currants and fresh rose with a zest of lemon. The refinement continues in the mouth with beautiful liveliness and gourmet notes that subtly balance the mineral and saline notes. An irresistible wine that ends with a long finish with lemony notes.
"There is an attractive richness to this wine produced by the Perrin family of Châteauneuf-du-Pape. The wine is full of ripe red berries mingling with spice and citrus. With a fresh, crisp and textured aftertaste, it is ready to drink." 91 Points
Editors' Choice Wine Enthusiast
Domaine Juliette Avril Chateauneuf du Pape is a blend of 75% Grenache, 15% Syrah and 10% Mourvedre. However, that blend can vary. The terroir is galets, sand and clay soils. The vines are planted in various parts of the appellation as you can see, as these grapes are planted in the le Bas Serres, Coste Froide, Coteau de l’Ange, Farguerol and les Galimardes lieux-dits.
On average the vines are 50 years of age. The grapes are destemmed. Vinification takes place in stainless steel vats. Malolactic fermentation takes place in used oak tanks. The wine is aged in used tanks foudres for less than 12 months before bottling. The production is on average close to 850 cases per year.
This Southern Rhône-style wine is 80% Grenache, 14% Syrah and 6% Mourvedre. The primary component of this blend comes from a 2.9 acre block, planted in 1998 to three selections of Grenache Noir, using budwood originally obtained from Tablas Creek and Alban Vineyards. These selections, originally from Châteauneuf-du-Pape give darker color and better structure than the majority of Grenache planted in California. Our Grenache and Mourvedre are planted at our creekside vineyard block. The Syrah in this blend comes from Northern Rhône clones 174 and 877 located beside the winery. Our vines are planted on low-vigor rootstock to 4’x 6’ spacing.
*note; bottle pictured is not current vintage
Pairs well with with beef, lamb or poultry.
Chambers and Chambers
Blend: 55% Grenache, 25% Mourvedre, 13% Syrah, 5% Cinsault, 1% Vaccarese and 1% of the other permitted vareties
This combines mineral notes of ink and hearth, combined with cocoa beans, Sichuan pepper and a hint of menthol. Rich with a freshness to the finish, this is a perfect illustration of schist terroir.
A blend of organic Syrah, Grenache, and Mourvedre
Initially a dark, ruby red color,though during maturation it loses intensity and takes on a warmer tone. On the nose, a mesmerizing scent, redolent of violets. A warm, dry, and harmonious palate with plumy fruit flavors and an aristocratic oak overtone.
"A fresh and elegant red that draws you in with an enticing nose of dried flowers and spices, layering notes of pureed raspberry, dried cherry, wild sage and citrus on the palate, with a subtle streak of salinity and light, supple tannins. Drink now through 2026. 47,000 cases made, 16,000 cases imported." —AN
There is something about the dark, inky Mourvèdre, plus the salty sea air caressing the vines every night, that typifies classic Bandol. This wine is complete, and ready to serve cooled down a touch.
Blend: 75% Mourvèdre, 14% Grenache, 9% Cinsault, 2% Carignan
Single vineyard, single varietal, same headache*.
The lighter picks aged longer. Ready to chill and go.
Kings Carey The To Market Grenache is light in profile with notes of strawberries and raspberries. Having spent 29 months on the lees in neutral oak, the result is a fun summer sipper. Produced with organically grown grapes and minimal intervention. Pairing suggestion: summer weather/poolside
Appellation: Sta. Rita Hills
Vineyard: Spear Vineyards (Organically-grown grapes.)
Brix at Harvest: 21
Aging: Aged on the lees for 25 months; neutral barrels. Large format, 400-L and 500-L puncheons.
Production: 250 cases made.
Unfiltered and Unfined.
Bottling Date: October 2020
This domaine is one of the estates owned and run by the three, hardworking Aubert Brothers, which they inherited from their father and named after him. They make very good Cotes de Rhone using a Grenache and Syrah blend. It is perfectly weighted, with ripe dark fruit and peppery spice.
Robert Parker's Wine Advocate
Southern Wine and Spirits
Regal Wine Company
Leave your penny loafers at home. This wine is the troublemaker in the Ivy Leagues. Who knew Grenache could demonstrate such piercing identity among the well healed? Think turned-up collar, extra-large comb in the back pocket of your faded Jordache jeans groovin’ to “Maneater” = Swagger. Spear and Robert Rae vineyards create the dynamic duo for this wine.
Spear and Robert Rae are organically farmed by awesome people. Spear receives morning warmth on its east facing sandy slope protected from the fierce oceanic westward afternoon winds. The fruit is plump, juicy and strategic in focus. Robert Rae is perched high above Santa Rosa road overlooking the entire Sta. Rita Hills from its intimate sunlight receiving west-facing clay-loam vista. The yield is never as much as I would like - it seems you actually can’t get enough of a good thing. This fruit is fierce and potent. 50% whole cluster fermentation, always. Long, cool gentle fermentation. 30+ days on the skins. Pressed into neutral French oak barrels for aging.