On the nose, this wine reveals layers of elegance—delicate floral notes of jasmine and violet give way to the distinctive garrigue character of the region, with hints of liquorice and cherry adding complexity. The palate is clean and vibrant, opening with wild berries and grenadine before developing herbal notes of thyme and a subtle pomegranate finish. Silky tannins with a hazelnut undertone provide structure and a graceful, lingering finish that showcases the wine's refinement. Serve at 16–18°C alongside lamb chops or Roman-style sautéed lamb to fully appreciate its food-friendly character and elegant profile.

About the Producer

This domain held a twin appeal for M. CHAPOUTIER: a vineyard already converted to organic in Montfrin in Gard county, and a section in Costières de Nîmes, where the company did not yet own vineyards. The first visit to this beautifully-maintained vineyard was promising, and in 2018, a range of appellations – Côtes-du-Rhône, Côtes-du-Rhône Villages, Costières de Nîmes and Pays d’Oc – will be produced.

Maison M. CHAPOUTIER dates back to 1808, the year it all started in Tain in the Northern Rhone. Humility is at the heart of the M. CHAPOUTIER soul. Nature always has the final say. The winemaker observes, decides and guides nature in the most respectful way possible. ‘Fac et spera’ (do and hope), has become the family motto.

Vineyard and Winery

The plots are located on the north-eastern edge of the Costes. Their founding values.ières de Nîmes appellation. Located on the Villafranchian terrace (old quaternary), the terroir is made up of pebbles and locally rolled pebbles covered with silt. The presence of clay in depth allows sufficient water retention to help the vine withstand the sun and intense droughts in the Gard. The grapes are harvested early in the morning to avoid extreme heat and to best preserve the grapes.

The harvested grapes are fully destemmed and then go into small stainless steel tanks, keeping the grapes from each of the previously selected vineyard plots separate. The alcoholic fermentation starts spontaneously with the indigenous yeasts and is then temperature-controlled. The vatting time is approximately 6 weeks enabling an optimal extraction of the aromatic potential, colour and tannins. Running-off and racking operations are determined by tastings and the wine is made exclusively from the free-run juice. Ageing takes place in stainless steel tanks for 7-10 months.