Vines have been cultivated on this terroir for over 2000 years. In the late 1960s, Georges Brunet took over the domain, renaming it Vignelaure, in homage to Petrarch’s muse. He is also one of the first to plant Cabernet Sauvignon in Provence, with cuttings from his former Bordeaux château. He produced his first reds in 1970, then rosés in 1992 and the first white wines in 2013. Eloi Dürrbach of Domaine de Trévallon spent two years vinifying at Vignelaure and took inspiration to create his own domain. In late 2007, Mette and Bengt Sundstrom bought the domain and have since converted it to organics. The grape varieties include: Cabernet Sauvignon, Syrah, Grenache, Merlot, Cinsault and Carignan for the reds and rosés and Rolle, Sauvignon Blanc, Sémillon, Roussanne and Viognier.

The property's top red is blended from Cabernet Sauvignon, Syrah and Grenache, and crafted for a good 15 years of ageing. It is matured in new (or almost new) wood barrels for 18 months and then spends two more years in bottles, in the property's cellars. The wine has an intense red colour and offers up notes of dark fruits, sweet spice, black olives, liquorice and truffles. Keep it for a few more years in the cellar to allow its tannins to soften and blend.