The wines from Ventoux were often disregarded as rustic, and not noteworthy when compared to nearby Southern Rhone appellations. This changed about 20 years ago, with arrival of young talent, a rise in temperatures, and improved winemaking techniques.
Prior to starting at his mother’s estate in 1995, Sebastien Vicenti apprenticed under Rhône legend André Brunel in Châteauneuf-du-Pape, and was inspired by several natural wine greats like Didier Dagueneau, Clos Rougeard and Yvon Métras or Marcel Lapierre. Today they opt out of organic certification – “Sebastien has reservations over some of the products allowed within its rules; copper is usually the biggest source of arguments.”
Regardless, the domaine’s red wines are characterized by a deeply infused fruit profile, coupled with tight mineral core, that often benefits from aeration or aging in bottle. They are known for some of the best value available with ratings well above 90+ by renowned critiques.
This summertime rosé is made from 50% Cinsault, 25% Grenache, 25% Syrah, grown on sand. Raised entirely in tank with short lees contact, it is bright and aromatic ending with good mineralic cut.
Vinous “Light bright pink. Aromas of fresh red fruits and pungent flowers are complicated by subtle garrigue and mineral nuances. Taut and nervy in the mouth, offering bitter cherry and strawberry flavors that show a vaguely bitter edge. Closes chewy and taut, delivering solid punch and bright, minerally persistence.” 88p
Jancis Robinson, Master of Wine “Definitely not like a Provençal rose. Good and racy with quite high acidity. Some saltiness. But not the fruitiest.” 16/20p
Robert Parker “Sourced from the estate’s sand and silt soils, the 2016 Ventoux Rose may be pale in hue but it’s no shrinking violet. It pumps out bold aromas of citrus and stone fruit plus hints of red berries. Six months on the lees gives it a rich texture but it never seems heavy, finishing with refreshing acid zip.” 89p