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Domaine de Marcoux

At almost any visit to a cellar, in stentorian tones, it is announced that the wine is made in the […]

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Domaine de Marcoux

At almost any visit to a cellar, in stentorian tones, it is announced that the wine is made in the vineyard. True enough, grapes are a product of the land from which they come, but the very act of viticulture and viniculture is a uniquely a human pursuit. Birds and wild boars also love grapes but you do not see them terracing vineyards or tending vines. An understanding of terroir cannot be complete without including the people who uncover it and nurture it. As important as the various soils of Chateauneuf are to the wines it produces so are the people who make the wines and farm the vineyards. Perhaps no better representatives of this fact are the Armenier sisters, Catherine and Sophie.

Upon meeting Sophie and Catherine one cannot help but notice their ease and quiet confidence in a setting that is neither modern nor traditional. Their tasting room is simple and modest much like their cellar so that the overall impression you get is one of timelessness. Being located in a rural part of an already remarkably rural appellation only reinforces the impression that they operate in an oasis of calm, balance and poise. So it only makes sense that their wines also share these qualities. While their family’s roots in the region can be traced back to the 13th century the Domaine is surprisingly new having been founded in 1989 but from vineyards that have been in the family for generations.

Domaine de Marcoux was a pioneer in organic and biodynamic farming long before it was fashionable which is now overseen by Catherine with assistance from Sophie’s son Vincent. They farm about 18 ha in Chateauneuf-du-Pape, 8 ha in Lirac and a little over 2 ha just north of Châteauneuf where they make a lovely and nuanced Côtes-du-Rhône. There is a wide range of soil types from sandy soils in Charbonnières, to red clay and galets in L’Arnesque and Les Bouquets, to limestone and marl in Les Esquirons and Beaurenard, to red clay and gravel in Gallimardes, Les Serres and Les Plagnes. They grow mainly Grenache, with an average vine age of 50 years old, with smaller amounts of Mourvedre, Syrah, Cinsault, Roussanne and Bourboulenc.

Their aforementioned modest cellar, the domaine of Sophie, is equipped with stainless steel tanks for fermentation and concrete vats for the aging of most of their wines. Some of the Roussanne and a portion of their other cuvées are aged in 350L French oak barrels, the percentage depending on the characteristics of the vintage. In years where the Grenache is both abundant and complex they make a bottling of their oldest vines, the Châteauneuf-du-Pape Vieilles Vignes, in addition to their regular Côtes-du-Rhône, Lirac and Châteauneuf-du-Pape Blanc and Rouge. Each cuvée begins with hand-harvested grapes that are destemmed and crushed upon reaching the cellar. They are allowed a short pre-fermentation maceration of a few days. Fermentation and maceration last between 2-3 weeks with daily delestage for a gentler extraction. After pressing the wine is aged primarily in concrete with a small amount aged in 350L barrels. These are wonderfully elegant and balanced wines that showcase the potential for Grenache to be viewed as the Pinot Noir of the Mediterranean.

 

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“Over the last 12 years, the biodynamically farmed vineyard has risen to the top of Châteauneuf-du-Pape’s quality hierarchy. The two red wines produced have been stunning, with the regular cuvée of Châteauneuf-du-Pape one of the finest in the appellation, and the limited production Cuvée Vieilles Vignes one of the world’s truly magnificent wines.”

– Robert Parker
Rhône, France
  • Location
    Rhône, France
  • Primary Appellation
    Châteauneuf-du-Pape
  • Proprietor
    Famille Armenier & Estevenin
  • Winemaker
    Sophie Estevenin
  • Size / Elevation
    28 hectares / 50-130 meters
  • Age of Vines
    25-110+ years
  • Farming
    Certified organic (ECOCERT) with biodynamic practices
  • Varieties
    Grenache, Mourvedre, Syrah, Cinsault, Roussanne, Bourboulenc, Clairette, Grenache Blanc
  • Cellar
    Hand harvested, destemmed, short pre-fermentation maceration, fermentation and maceration from 2–3 weeks with daily delestage, aged in concrete and 350L French oak barrels
  • Portfolio
    Eric Solomon Selections
  • Visit Website

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