Wines

The white wine of the domaine is a blend of Grenache Blanc (40%), Roussanne (20%), Clairette (20%) and Bourboulenc (20%). Yields are shockingly low (this is a very dry area with little rainfall and the winds from both the Mediterranean to the south and from the mountains to the north act to dry the vineyards further), oftentimes registering at 25 hectoliters per hectare. Three-fourths of the wine is vinified in temperature-controlled tanks with the other quarter being vinified in barrel (not new) where there is a brief period of batonnage.

Luc Guénard, the owner of this estate situated on the plateau close to Saint-Pierre de Vassols, continues to refine his work in the district, producing wines of surprising character and depth. The Ventoux Rosé is based on old vines of Grenache Noir (25%), Grenache Gris (15%), Cinsault (30%) and Syrah (30%) from certified organic vineyards. Produced via the direct-press method, the backbone of minerality gives a touch of class to this wine, which has a briskly dry finish and floral bouquet.

The “second label” from Valcombe, this certified organic wine is produced in the same fashion as their top cuvée. It is based on 60% Grenache and 40% Syrah from exclusively north-facing vineyards, and this less-sun-drenched exposition keeps the wine fresh, balanced, and agile. Harvest takes place at night to ensure the healthiest possible fruit entering the cellar, and fermentation begins spontaneously and lasts for around ten days—again keeping the wine relatively light on its feet. Both fermentation and aging take place in the traditional cement vats of the region, and sulfur is applied to the wine only just prior to bottling, and in homeopathic amounts. The wine combines an appealing ripeness with a spice-tinged, savory streak—the mark of a relatively high percentage of Syrah in the blend.

The classic red wine of Valcombe is a blend of Grenache Noir (60%), Carignan (20%), Syrah (10%) and Cinsault (10%). However, these are general guidelines and the blend of each vintage’s ultimate cuvée can vary to a large or small degree depending on that year’s growing conditions. The grapes are destemmed, then are fermented in temperature-controlled cement tanks. After the initial racking the wine ages in a combination of cement tanks and larger barrels (foudres and demi-muids). Certified organic.