Domaine Rouge Bleu

Domaine Rouge-Bleu was founded in 2007 and has been under its current ownership since 2012. Nestled in the picturesque Provençal village of Sainte Cécile les Vignes in the Vaucluse, the estate spans 12 hectares of vines surrounded by unspoiled nature. The winery itself is housed in a historic 17th-century Provençal "mas" (farmhouse), which remains the family home today.

One of the defining characteristics of the Domaine’s vineyards is the age of its vines. Many of these old vines, which might have been abandoned or replaced elsewhere, continue to thrive here. Planted in 1965, 1955, 1934, and even as far back as 1910, these vineyards primarily fall within the Côtes du Rhône Village Sainte Cécile appellation. Domaine Rouge-Bleu is certified organic, and its philosophy extends beyond organic farming to embrace biodynamic principles, prioritizing nature and tradition over convenience.

The estate is uniquely positioned beside a natural spring, the source of the River Alcyon, which provides pristine water and contributes to the vineyard's exceptional terroir. A core mission of the Domaine is to preserve the complex biodiversity of its land and convey this essence through its wines. To maintain soil health and protect indigenous yeasts, the estate completely avoids pesticides, herbicides, and synthetic chemicals. Instead, only minimal amounts of copper and sulfur are used, alongside natural treatments such as nettle and seaweed teas, ensuring the vitality and well-being of the vineyards.

Grenache, often referred to as the "King of the South," dominates the vineyards, but the estate also boasts rare Carignan plantings, a variety that now accounts for less than 5% of vines in the Rhône Valley. This contributes to the distinctive character and freshness of several cuvées. Additionally, the Domaine cultivates Syrah, Mourvèdre, Cinsault, and an impressive array of 16 different white grape varieties. All vineyards are dry-farmed and harvested entirely by hand.

In the cellar, Domaine Rouge-Bleu continues its commitment to organic practices, crafting wines that are recognized for their freshness, elegance, and authenticity. The majority of vinification and aging take place in traditional porous concrete tanks, while the reds also benefit from neutral oak barrels averaging ten years in age. These barrels impart no oak flavors but help refine the structure of the wines, which undergo maceration with stems and wild yeast fermentation. Most red wines are vinified without destemming, and sulfur use is kept to an absolute minimum, well below the limits set for organic and biodynamic certification.

A distinctive feature of the Domaine’s reds is their extended aging process. Unlike many village-level appellations, the wines are aged for up to three years before release, ensuring depth and complexity. This meticulous approach enhances their longevity, allowing even the most modest cuvées to develop remarkable aging potential.

Ultimately, Domaine Rouge-Bleu’s winemaking philosophy is guided by a dedication to organic and biodynamic principles. Fermentation occurs spontaneously, and the use of sulfur is kept minimal or entirely omitted when possible. Each wine is a pure expression of its terroir, offering a taste of the land’s rich history and natural beauty in every glass.