21 Oct Domaine de Villeneuve
Domaine de Villeneuve
Domaine de Villeneuve is situated in the northern part of the Châteauneuf-du-Pape appellation on Château Beaucastel’s southern border. The estate’s 20 acres of mostly old vines grow on a mixture of soils, including Châteauneuf’s signature river-smoothed stones (galets roulés) over subsoils of red clay and sand. 90% of Villeneuve’s vines are between 35 and 100 years of age.
The property was purchased by the du Roy de Blicquy and Wallut families in 1993, and completely refurbished. 39-year-old Stanislas Wallut directs the domaine and tends his vines with strict adherence to the tenets of biodynamics. Stan believes this extreme school of organic farming, which includes the harnessing of natural forces and use of homeopathic preparations, is the key to maintaining the living soil necessary for continued health of the domaine’s precious old vines.
The modern, three-level, subterranean winery was designed to allow all operations to be carried out by gravity, eliminating the use of oxidative pumping and reducing the need for sulfur. Stan’s painstaking year-round vineyard regimen, meticulous fruit selection process at harvest, and non-manipulative cellar practices have resulted in age-worthy Châteauneufs that show terrific purity, depth and concentration.
|Vines:||20.8 acres total. Vineyard practices are biodynamic–certified by ECOCERT and BIODYVIN|
|Wines:||Châteauneuf-du-Pape Les Vieilles Vignes: 70% Grenache, 16% Mourvèdre, 8% Syrah,
4% Cinsault and 2% Clairette (white variety)
Côtes du Rhône La Griffe: 50% Grenache, 20% Mourvèdre, 20% Syrah, 10% Cinsault
|Soil:||Moisture-retaining clay and ferruginous sands covered in some plots by Châteauneuf’s plough-breaking galets roulés.|
|Harvest:||Manual harvest using small bins with strict selection in both vineyard and on sorting table upon arrival at the cellar.|
|Yields:||Miniscule 20 to 25 hectoliters/hectare on average due to high percentage of very old vines|
|Vinification & Elevage:||Primary fermentation with indigenous yeast takes place in cement tanks for a period of 20 to 35 days with daily pigeage. Varieties all co-fermented. Wine moved by gravity to cement cuves (Stan has discontinued use of barrels for Syrah and Mourvèdre). Élevage is 18 to 20 months entirely in cement cuves. No fining or filtration.|