Why it matters
The producer
Élodie Jaume leads a five-generation family domaine into a new chapter of vineyard and cellar work. Her direction combines a commitment to biodynamic viticulture with organic farming, natural winemaking, and modern techniques used alongside respect for terroir. The wines make that approach legible through grape blends and texture: Coudoulet Blanc keeps fruit and freshness in view, Coudoulet Rouge brings dark fruit and supple tannins, and Cabrières Blanc carries Mediterranean herbs into a lively white wine.
Five generations of family winemaking provide the starting point, but the present direction is defined by farming and cellar choices. The domaine is committed to biodynamic viticulture, and its wines are made through organic and natural practices. Modern techniques remain part of the work when they serve the grapes and preserve the character of the vineyard. Coudoulet Blanc gives the clearest example: seven months in stainless steel keep the fruit and freshness intact instead of adding an oak flavour. The estate's current range therefore connects inherited Rhône material with a practical, low-intervention approach that leaves fruit, herbs, acidity, and bitterness visible in the glass.
Place and vineyards
Where the wines begin
The domaine belongs to the Rhône wine landscape, with documented bottles carrying Côtes du Rhône and Châteauneuf-du-Pape labels. Coudoulet Blanc uses the broader Côtes du Rhône category for a 50:50 blend of Grenache Blanc and Clairette, aged in stainless steel for a direct, fresh style. Cabrières Blanc carries Châteauneuf-du-Pape, where its pale colour and aromatic detail lead toward maquis herbs, fennel, citrus, and white flowers. The labels place the bottles within different levels of Rhône wine, while the grape choices give each one a clear role in the range.
The vineyard's physical language is simple and specific: rolled stones and red clay. Those materials sit beneath a group of Rhône grapes that bring different kinds of weight and freshness to the bottles. Grenache, Mourvèdre, and Syrah give Coudoulet Rouge its dark fruit, pepper, garrigue, and thyme register. Grenache Blanc and Clairette bring Coudoulet Blanc its dense, fresh shape, while Cabrières Blanc carries fennel, aniseed, dill, citrus, and white flowers.
In the cellar
Vineyards and cellar
Biodynamic viticulture sets the farming direction, while organic and natural winemaking shape the cellar philosophy. The documented method is most concrete in Coudoulet Blanc, a 50:50 Grenache Blanc and Clairette blend aged for seven months in stainless steel. The neutral vessel preserves fruit and freshness, allowing the wine's density and bitter finish to remain central. Coudoulet Rouge translates the red blend into a full, warm wine with supple tannins and balanced freshness. The cellar choices keep the range focused on grape character, savoury herbs, and drinkable texture.
Wines to know
The range in view
Coudoulet Blanc is the approachable white wine in the range, built from equal parts Grenache Blanc and Clairette. Seven months in stainless steel keep the profile fruit-led and fresh, while density and a salivating bitter note give the finish more grip than the easy-drinking description suggests.
Coudoulet Rouge is the Rhône red blend: 60% Grenache, 30% Mourvèdre, and 10% Syrah. Ripe cassis, plum, blackberry, pepper, garrigue, thyme, and liquorice set up a wine with a warm, broad palate. Supple tannins, balanced freshness, and a persistent menthol finish keep the full-bodied shape lively and food-friendly.
A useful way in
A bottle to begin with
Start with Coudoulet Blanc. The equal Grenache Blanc and Clairette blend shows the domaine's white-wine language in a single bottle: stainless-steel ageing preserves fruit and freshness, while the palate still carries density and a salivating bitter finish. It is approachable enough for an immediate pour, yet its bitter edge and full middle give it more shape than a simple refreshment wine. Serve it with grilled fish, vegetable dishes, or a plate of fresh goat cheese, where the acidity and bitter finish can stay bright beside food.