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KERMIT LYNCH WINE MERCHANT

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Technical Information

Wine Blend Vine Age Soil Type Vineyard Area*
Vin de Pays de Vaucluse Blanc
“Le Pigeoulet”
1/3 Roussanne, 1/3 Grenache Blanc, 1/3 Clairette Planted in 1995 Clay, Limestone, scattered with galets roulés .5 ha
Vin de Pays de Vaucluse Rouge
“Le Pigeoulet”
80% Grenache, 10% Syrah, 5% Carignan, 5% Cinsault 25 years average Clay with sandy alluvial deposits 10 ha
Ventoux Rouge
“Mégaphone”
80% Grenache, 20% Syrah 25 years average Rocky clay and sand 2 ha
Châteauneuf-du-Pape Rouge “Piedlong”
90% Grenache, 10% Mourvèdre Grenache: 70 years old, Mourvèdre: 50 years old Grenache: Molasse and galets roulés
Mourvèdre: Sand, clay
13 ha
* "ha" = hectares; one hectare equals roughly two and a half acres

VITICULTURE / VINIFICATION

Vin de Pays de Vaucluse Blanc  “Le Pigeoulet” :

• Vineyard is situated in the southeastern sector of the commune of Courthézon, in the lieu-dit of Saint Georges

• Grapes are harvested by hand, followed by two rigorous sortings

• Grapes are pressed gently by pneumatic press with their stems

• Vinification occurs in oak foudres at around 20°C

• Wine ages in 25-hl foudres for 8 months and is then bottled
• The name “Le Pigeoulet” is derived from the foothills of the noble La Crau plateau, where the V.T. winery is located

Vin de Pays de Vaucluse Rouge  “Le Pigeoulet”:

• Vineyard is divided into two parcels: 3 hectares on the left bank of the Rhône, 15 km north of Avignon; 7 hectares in the commune of Caromb (beneath Mont Ventoux)

• Blend assembles fruit from both the Côtes-du-Rhône and Ventoux appellations

• Grapes are harvested by hand

• Grapes are de-stemmed

• Grapes are pressed gently by pneumatic press

• Vinification occurs in temperature-controlled cement tanks for 15-20 days

• Wine ages for 18 months in 50% cement tanks, 50% foudres
• The name “Le Pigeoulet” is derived from the foothills of the noble La Crau plateau

Ventoux Rouge  “Mégaphone” :

• Vineyards are situated in the commune of Saint-Hippolyte-le-Graveyron, on the southern slopes of the Dentelles de Montmirail

• Formerly blended into “Le Pigeoulet” rouge

• Grapes are harvested by hand

• Grapes are de-stemmed

• Grapes are pressed gently by pneumatic press

• Vinification occurs in temperature-controlled cement tanks for 15-20 days

• Aged in 50 hl foudres for 10 months


Châteauneuf-du-Pape Rouge “Piedlong”:
• Partially de-stemmed
• Traditional fermentation lasts 30 days in temperature controlled concrete tanks
• Wine is aged in concrete tanks for 1 year, then aged a second year in 50 hl foudres
• Bottled unfined and unfiltered
• Aged in bottle for 3 months
• Grenache fruit comes from the lieu-dit Piélong (10 ha), Châteauneuf-du-Pape’s highest position at 128 m
• Mourvèdre fruit comes from the lieu-dit Pignan (3 ha)
• Both parcels are located north of the village of Châteauneuf-du-Pape on the Plateau du Piélong

General Information

Country
France
Region
Southern Rhône
Appellation(s)
Vin de Pays de Vaucluse
Producer
Frédéric & Daniel Brunier
Founded
1998
Annual Production
6,500 cases
Farming
Lutte Raisonnée
Website
http://www.vieuxtelegraphe.com
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