Christian and Martine Vache established Domaine de la Monardière in 1987. The property lies at the foot of the Dentelles de Montmirail in the southern Rhône Valley, in the Vacqueyras appellation. Today, their son Damien is gradually taking over the reins, cultivating red (Grenache, Syrah, Mourvèdre and Cinsault) and white (Grenache white, Rousanne, Viognier and Clairette) grapes on 20 hectares of sand and clay soil. The Vache family converted to organic farming and the domain has been certified organic since 2007, so yields are low, the soil is turned over and grass cover grows between the rows of vines. Indigenous yeasts are used to ferment the wines, extraction is gentle and élevage, in vats or barrels depending on the cuvée, takes between 6 and 24 months. These are hearty and very expressive wines that get better and better with age. One to watch closely.

This Vacqueyras is composed mostly of Grenache, supplemented with some Syrah and Mourvèdre. These 60-year-old vines are cultivated in clay-limestone soil, and their yields are controlled at 30 hl/ha. The grapes are harvested by hand, with careful sorting on tables, coupled with 100% destemming. The grapes are fermented with native yeasts, and macerated for three weeks. The wine is then matured for 18 months in demi-muid casks (600 litres) before being bottled without fining or filtration. This wine will keep for a good ten years, turning a meat dish in sauce into something special.