Domaine de la Graveirette

The Domaine de la Graveirette was born in Bédarrides, in Vaucluse, from the intuition of Julien Mus, heir to a farming family that had been supplying its grapes to the local cooperative winery for generations. After studying viticulture and oenology in Beaune, Julien returned to Provence determined to make the family wine a personal project: in 2005 he vinified the first bottles under his own name, with the aim of producing quality wines with character. We are in the heart of the southern Rhône Valley, between Orange and Avignon, with Mont Ventoux and the Dentelles de Montmirail to the east and the hills of Châteauneuf-du-Pape to the west.

History

The Domaine de la Graveirette was born in Bédarrides, in Vaucluse, from the intuition of Julien Mus, heir to a farming family that had been supplying its grapes to the local cooperative winery for generations. After studying viticulture and oenology in Beaune, Julien returned to Provence determined to make the family wine a personal project: in 2005 he vinified the first bottles under his own name, with the aim of producing quality wines with character. We are in the heart of the southern Rhône Valley, between Orange and Avignon, with Mont Ventoux and the Dentelles de Montmirail to the east and the hills of Châteauneuf-du-Pape to the west.

Vineyard

La Graveirette operates organically and with Demeter biodynamic certification over about 10 hectares between Châteauneuf-du-Pape, Côtes du Rhône, and the vineyards around Courthézon. The soils alternate between alluvial sands, clays, and the famous galets roulés, river pebbles that retain the heat of the day. The jewel is a plot on the plateau de la Crau, with vines that are nearly a century old. Grenache, Mourvèdre, Syrah, Cinsault, and Marselan coexist with white grapes such as Roussanne,Clairette, Bourboulenc, and Picardin; the harvest is manual and the whites are picked before dawn to preserve their freshness.

Wines

The wines of Domaine de la Graveirette are born from delicate extractions and a measured use of sulfur. The reds ferment and mature for a long time in steel and cement, even for over two years, without any wood aging, while for the whites, part of the process involves demi-muids; alongside the historic denominations, there is room for more liberated IGP and Vin de France, including labels without added sulfites. The result is wines with round and multifaceted fruit, supported by vibrant freshness and a mineral structure, which bring a Burgundian finesse to a warm and sunny territory. A personal view of Châteauneuf and its surroundings.