Domaine Les Pallières

Domaine Les Pallières, nestling in the foothills of the beautiful and brooding Dentelles de Montmirail, is undeniably one of the greatest, longest-running properties of the Southern Rhône. The vineyards range from 250-400 meters in altitude, with varying proportions of sand and clay interwoven with limestone scree descending from the Dentelles. When the Brunier family purchased the domaine back in 1998 this great property had fallen on hard times. Years of painstaking work in the vineyards followed. Terraces were built and reinforced, allowing for better water retention. A new winery was built to receive the harvested parcels individually in gravityfed tanks. Finally as the Bruniers began to fully understand the vineyards at Pallieres the many lieux-dits, once blended into one cuvée of Gigondas, were separated into two, starting with the 2007 vintage, in an effort to best express two remarkable personalities. Cuvée “Terrasse du Diable,” encompasses the low-yielding vines from the higher altitudes that express great structure and intense minerality. Cuvée “Les Racines” showcases the vineyard parcels surrounding the winery—the origin of the domaine with the oldest vines—with the emphasis on freshness and extravagant cornucopian fruit.

A riper and richer intensity on the bouquet bolstered by liquorice, spice and garrigue. The palate is tight, dense and brooding, almost closed, yet the wine opens slowly, revealing a dense core of red and black fruits, spice, meaty, almost feral notes, with an earthy, mineral-laden texture. The tannins are more dominant than the Terrasse, and the wine gives the impression of muscle and power throughout.

Especially good with lamb, veal or beef, either cooked or grilled. Also offers a great match to many strong cheeses.

All the grapes are hand-picked, with double sorting at the vine, then a third sort in the winery. Gentle crushing and selective destemming, followed by 25-30 days’ traditional fermentation in temperature controlled concrete and wooden vats. Pneumatic pressing, then systematic malolactic fermentation.