Domaine de Fenouillet Beaumes de Venise Les Terres Blanches 2019
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The brothers Soard, Patrick and Vincent, own and operate this impeccable domaine the cellars of which are situated in the village of Beaumes de Venise, in the shadows of Mont Ventoux and the Dentelles de Montmirail. They trace their lineage as vignerons back to their great-grandfather, Casimir Soard, whose wines were winning medals as early as 1902. Their grandfather, Louis Soard, specialized in the production of the celebrated Muscat de Beaumes de Venise during the 1950s and his son, Yvon, father to Patrick and Vincent, continued to work and expand the vineyards in Beaumes de Venise and the surrounding communes, although he rendered his grapes to the local cooperative rather than vinifying and commercializing the wines of the domaine. In 1988, Patrick and Vincent, with the encouragement of their mother, Nicole, decided to renew the fame of the estate and constructed the chai and cellars necessary to vinify and bottle the full range of appellations available. In 1989, at the outset of this project, we had the good fortune to encounter the family and we immediately engaged to be their importer for the American market.
The vineyards of the domaine are scattered over seven different communes, including, of course, Beaumes de Venise and the surrounding villages. The appellations include Vin de Pays de Vaucluse, Ventoux (vineyards in the communes of Saint Hippolyte, Piniere, Aubignan and Barroux), Muscat de Beaumes de Venise and Beaumes de Venise (vineyards in Beaumes de Venise, La Roque Alric and Suzette). The Soard family has always farmed with great concern for the environment and now all of the wines produced at the domaine are certified “organic”.
This is the most important wine of the domaine in terms of production and the wine that we feel offers exceptional value for its quality. It is, then, the workhorse of the estate. The vineyards are situated on the massif of the Dentelles de Montmirail and much of the vineyard surface is laid out in terraces to accommodate the steep slope of the hill. The soil is clay and limestone and the “encepagement” is 50% Grenache, 40% Syrah and 10% Mourvedre (more or less). Harvest and vinification is done parcel-by-parcel and the final blend is done after a long cuvaison designed to obtain the finest and most profound extracts. The wine is bottled unfiltered after eleven months of aging in cement cuves. Annual production is on the order of 30,000 bottles of which 3600 to 4800 bottles are shipped for our use in the USA. Certified organic