Domaine Vallot sits in the southern Côtes du Rhône village of Le Coriançon, with vineyards planted on the hills above the winery at an altitude between 250m and 450m within the appellation of Vinsobres that forms the boundary between the Southern Rhône valley and Provence. With their founding five generations ago, Domaine Vallot is one of the oldest domaines in the Côtes du Rhône. With an exceptional natural climate and a strong passion for quality, fourth-generation vigneron François Vallot was an early adopter of the organic and biodynamic movements in the Southern Rhône. He began working in organics in the early 1990s, and his vineyards gained official organic certification in 2003. With many years of biodynamic farming under his belt, Domaine Vallot attained their Demeter biodynamic certification in 2007. Now, as the fifth generation at the helm of the property, François’s daughter, Anaïs Vallot, brings a fresh, global vision to her work at Domaine Vallot and has taken the winery to the next level. 

Anaïs Vallot crafts an incredibly fresh, friendly (and downright gulp-able!) single-vineyard Côtes du Rhône red from a field blend of six indigenous grape varieties that are all picked and vinified together from the contiguous vineyard that surrounds the winery. The vines are an average of 40 years old, planted in silty calcareous clay soil with limestone bedrock. The field blend consists of grenache, syrah, mourvèdre, cinsault, clairette, and bourboulenc, with spontaneous native-yeast fermentation and aging in traditional cement vats. Domaine Vallot Côtes du Rhône delivers a deliciously complex and intensely satisfying red Rhône wine that is among the finest examples of the type and one of the only single-vineyard examples. 

Vinification – As a field blend, the grapes are hand-harvested when the grenache (70% of the blend) is at optimal maturity. The other varieties bring either ripe fruit characteristics or extra acidity and lift. The grapes are de-stemmed and spontaneously co-fermented with indigenous yeasts and aged for 12 months in underground concrete tanks. Very little sulfur is used throughout the vinification, and none is added at bottling.

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