Why it matters
The producer
Domaine de Piéblanc follows a simple cellar principle: let the grapes follow their own path and accompany them with conscientious work in the vineyard and cellar. The domaine uses as few inputs as possible, an approach known as minimal intervention. The grapes remain the starting point, with the cellar work designed to guide rather than heavily alter them.
Its cellar has contemporary architecture and uses gravity to move wine through the winemaking stages. Gravity fed movement allows wine to pass from one stage to another without mechanical lifting.
Place and vineyards
Where the wines begin
Domaine de Piéblanc sits at the foot of Mont Ventoux near Gigondas. Mont Ventoux is the physical landmark, while Gigondas is the nearby appellation, a regulated place name for wine. The location places the domaine within the Rhône's red and rosé wine landscape.
Wines to know
The range in view
Coccinelle is the rosé, made from Cinsault and Grenache. Bourdon is the Syrah red, composed of 99% Syrah from 20 year old vines. Rhinocéros is a red made from Marselan and Grenache.
Each named wine is aged for 6 months in stainless steel vats. Bourdon receives cold maceration before fermentation for 48 hours, followed by approximately 15 days in vat with daily gentle pumping over. The range moves from pale rosé to two reds, with grape variety and cellar handling defining the differences between the bottles.