Christian and Martine Vache established Domaine de la Monardière in 1987. The property lies at the foot of the Dentelles de Montmirail in the southern Rhône Valley, in the Vacqueyras appellation. Today, their son Damien is gradually taking over the reins, cultivating red (Grenache, Syrah, Mourvèdre and Cinsault) and white (Grenache white, Rousanne, Viognier and Clairette) grapes on 20 hectares of sand and clay soil. The Vache family converted to organic farming and the domain has been certified organic since 2007, so yields are low, the soil is turned over and grass cover grows between the rows of vines. Indigenous yeasts are used to ferment the wines, extraction is gentle and élevage, in vats or barrels depending on the cuvée, takes between 6 and 24 months. These are hearty and very expressive wines that get better and better with age. One to watch closely.

This cuvée blend (Grenache, Syrah and Cinsault) is vinified in native yeasts and then aged for nine months in vats. It is a very accessible wine, which is ideally enjoyed when young, on the freshness of the fruit to enjoy all its indulgence. It pairs beautifully with grilled red meat.