Domaine de La Mordorée (a nod to the bronze colour of the woodcock, the property's emblem) was created in 1986 when Christophe Delorme gave up his original trade to focus purely on winegrowing and wine. From the outset, this enthusiast insisted on a high standard of work both in the vineyards and at the winery. He very quickly earned his reputation as one of the top winegrowers among the new generation in the southern Rhône, his somewhat “modern” style leaning towards power and concentration. The range is extensive and includes red and white wines in the Tavel, Châteauneuf-du-Pape, Lirac and Condrieu appellations. The vineyards cover 55 hectares, divided into 38 different plots scattered across eight communes. Today, the domain has abandoned the use of chemical herbicides and received organic certification for all wines, except Condrieu, in 2013. In addition to the usual organic practices, it is very proud to have re-established an entire ecosystem among the vines. In the late 90s Christophe was joined by his brother Francis. After a sudden loss, it fell to his wife Madeleine and their daughter Ambre to take up the reins, bringing a wind of change to the domain.

Grenache, Syrah, Cinsault, a little Carignan and a splash of Mourvèdre create this extremely flavourful Rhône blend. The low-yield vines have been organically grown since 2013 and certified biodynamic since 2020. From the outset, the domain has focused on the vineyard, working to produce perfectly ripe grapes that are as healthy as possible. It only lets nature to take over in the cellar where the grapes are destemmed and pressed before being left to macerate for about twenty days. Natural yeasts then carry out the fermentation process. This results in a concentrated wine, saturated with fruit, which has notes of red berries and blackcurrants on the nose. The first drop of wine to reach the palate is candid but it soon opens up to show off this dense cuvée with it melted tannins and fruit flavours along with its beautifully peppery finish. A delicious wine even when young but it can be left to evolve for three to five years in the cellar.