Domaine du Vieux Télégraphe is named after the Chappe telegraph signal tower built on the highest point of the property in 1821. The Brunier family has owned this domain for more than 100 years. In its early days it was considered unworkable because the densely packed galets roulés made the soil infertile. Brothers, Frédéric and Daniel Brunier currently manage the vineyard which is planted in the south-east of the appellation on the stony plateau of La Crau. Its terroir is typical for Châteauneuf-du-Pape, with those famous pebbles that amass heat during the day to keep the vines warm during the night. This enables the grapes to reach a high level of ripeness. The brothers cultivate 98 hectares under the AOC Châteauneuf-du-Pape classification, and 15 hectares under IGP Vaucluse and AOC Ventoux. They have adopted a policy of low yields and sustainable viticulture. Treatments during the growth period even follow the rules of organic farming in order to achieve the key goals of zero residue in the wines and minimal external pollution. To obtain the best fruit possible, every aspect of cultivation, from pruning to thinning, is undertaken with meticulous care. The grapes are harvested by hand, aged the traditional way (9 months in concrete vats followed by 8-12 months in oak foudres) and then bottled, unfiltered. This approach, which has been stepped up since the early 1980s, makes for intense and balanced wines with aromas of dark fruit, herbes de Provence and truffle, a hint of pepper and spice, and a liquorice finish. These wines can be enjoyed from their earliest youth. The fruity and delicately spicy white wines are particularly harmonious.

This cuvée comes from the vineyard which is the furthest south of the appellation, 8 km from Tournon. Every year 5,000 bottles are produced. In the vineyards (which are planted in clay, chalk-rich and granite soils), Dominique and Laurent apply green harvesting to reduce the bunches which are considered surplus and to favour better maturity and concentration of the remaining berries. The subsequent harvests are done by hand and the crop is stored in small crates to prevent the bunches from being crushed. They are completely destemmed before vinification in closed, thermo-regulated, stainless-steel vats. Winemaking temperatures range between 30 and 32°C. Extraction is optimal and maceration can last up to 15 days. Ageing lasts 14 months and occurs in vats and barriques. On the palate, this Saint-Joseph is powerful and spicy.