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Vallée du Rhône

Domaine du Gour de Chaulé

4.5
(3 customer reviews)
History : At the beginning of the last century, the estate was divided between vineyards and olive groves. Over the years and through the generations, the vineyard was built up. In 1970, Rolande Beaumet, grandmother of Stéphanie, the current winemaker, successfully began selling her wine in... Find out more
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Vallée du Rhône :
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Vallée du Rhône :
Best rated white wines
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The winemaker

History : At the beginning of the last century, the estate was divided between vineyards and olive groves. Over the years and through the generations, the vineyard was built up. In 1970, Rolande Beaumet, grandmother of Stéphanie, the current winemaker, successfully began selling her wine in bottles. In 1985, her daughter Aline developed and modernized the business, opting for sustainable agriculture. In 2007, it was Stéphanie's turn to take up the torch from these women who have given so much to the Domaine. Terroir and grape varieties : The 10-hectare estate is made up of 23 parcels whose different terroirs and exposures contribute to the vast palette of aromas found in our wines. The average age of the vines is 55 years, and our oldest plot, planted by Stéphanie's great-grandfather Eugène, is now a hundred years old. Yields are low, between 30 and 32 HL/Ha, and are the result of constant work that respects our vines and our environment. The grape varieties used are the king of the appellation: Grenache combined with Syrah, Mourvèdre and Cinsault for the rosés. Vinification: Modern, high-performance cellar equipment, supervision of all our vinifications by our oenologist, and a taste for "well-done" and good wine enable us to offer our customers, year after year, a high degree of consistency in the quality of our vintages. Before the harvest, we take numerous samples and taste the grapes to ensure optimum ripeness (pulp, stalks and seeds). We harvest by hand, with selective sorting and without de-stemming. We wait for our grapes to reach optimum ripeness. Maceration is traditional, with thermoregulation, controlling density and temperature morning and evening. Vatting lasts around three weeks, with air pumping-over, délestage, punching down and must tasting. At the end of alcoholic fermentation, and depending on the evolution of the tannins, the wine is devatted. The first blends take place after malolactic fermentation and racking. This is followed by ageing, some of which takes place in old oak tuns. Our red wines are unfined and unfiltered.
6 wines available
between 32.5 € and 79 €
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