GIGONDAS - VACQUEYRAS - BEAUMES DE VENISE - MUSCAT DE BEAUMES DE VENISE - CÔTES DU RHÔNE
Our domaine covers 70 hectares, lying in a superb natural amphitheatre oriented south-south-east, dominated by granite cliffs almost 100 metres high -"Les Dentelles de Montmirail".
The vineyards were originally planted in the second century by the Romans and produce some of the most expressive wines here. Syrah, Grenache and Mourvedre form the basis of our Crus - Gigondas, Vacqueyras and Beaumes de Venise - while Muscat a grains fins gives us our vin doux naturel - Muscat de Beaumes de Venise.
The vinification cellar is gravity-fed and the cellars are temperature-controlled, located in the heart of the domaine.
CROZES HERMITAGE The vineyards of Domaine Les Hauts de Mercurol are behind the ancient tower wich dominates the village of Mercurol. The seven hectares are at an altitude of 260 metres, all red Crozes Hermitage, save for a small parcel of white on the steep slope of the Hermitage massif named "Le coteau des Pends". The cellars for vinification and ageing were completely renovated in 2004. The Domaine has taken on a new life with the adoption of all the best practices already used in our other propreties. The red wines age well with good acidity and good fruit, characteristic of high altitude vineyards.
Terroirs Ancestraux For four generations the Cheron-Misset family have tended their famous vineyards in Burgundy with the greatest care. These vineyards date back to the 11th century when they were cultivated by the Cistercian monks and where Pinot Noir has always shown its characteristic grace and complexity.
Throughout this time the family have extended their property in the Rhone Valley, always with the same aim of making the best use of terroir, preferring vines with low yields on hillsides with the best aspect – where the Romans first planted vines in the first century A.D.
Now Yves Cheron would like to offer a range of individual Cru Wines from the eight family estates.
Low yields, minute care in the vineyards, harvesting by hand, a rigorous selection of the bunches, exacting vinification and aging in temperature-controlled cellars, all combine to emphasise the fruit and concentration of each wine and the individuality of each terroir.