2015 | Grange des Pères | Rouge (Magnum)

This cuvée has an intense and very expressive nose, with flavors of stewed red and black fruits, with notes of garrigue and spices. The palate is immediately powerful, straight, ample, balanced, beautiful substance, dense and very persistent.

Producer Information

Domaine de la Grange des Pères is a star producer in the Languedoc region of France, which produces small quantities of two of the most sought-after and expensive wines in the region. The small amounts available on export markets often sell out as soon as, or even before, shipments arrive. The domaine was established in 1989 by the late founder Laurent Vaillé who repurposed land acquired by his grandather in the 1950s. The domaine overlooks the Hérault river, just south of the town of Aniane, close to Mas de Daumas Gassac. The land is rich in limestone, boulders, and glacial scree and required a great deal of dynamiting and bulldozing to produce an ideal terroir. Vaillé already had a solid track record, having worked with Coche-Dury in Meursault, Gérard Chave in Hermitage, and Eloi Dürrbach at Domaine Trévallon in Provence. Moreover, he sourced cuttings of the highest quality from the last two estates to plant nine hectares (22 acres) of red grapes and a single hectare (2.5 acres) of white. In all, the domaine covers 13 hectares (32 acres). Yields are very low and total production per year is only 2500 to 3000 cases (around 27,000 liters). Organic and biodynamic methods are followed, though the vineyard is not certified. Two wines are made under the IGP de l'Hérault classification. The red is mostly made from Syrah and Mourvèdre, with smaller proportions of Cabernet Sauvignon and Counoise. The varieties are vinified separately and aged separately in 228-liter barriques, and blended when fully finished, before settling and bottling. The use of Cabernet Sauvignon means the wine cannot be labeled as Languedoc AOC/AOP. The white wine is based on Roussanne with around 10 percent each of Marsanne and Chardonnay. The varieties are fermented separately, then blended for malolactic fermentation and aging in 600-liter demi-muid barrels.

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