Domaine du Tix once grew root vegetables, as well as olives and grapes. They also burned trees for charcoal. Centuries later, the estate became a refuge to pilgrims who’d climb the 100 meters upstream to the Chapel of Notre-Dame-des-Anges, where prayers were offered to ward off the plague or to ensure lavish harvests.
Marie Pirch and Phillipe Danel bought the estate in 1999 it was a ruin at one time and by 201 started converting the existing 12 acres of table grapes to wine varieties: Viognier, Syrah and Grenache. The estate grafted more than 20,000 plants to create new strains. Bacchus must be content with 92% of the grafts being successful, declaring a new age in wine production. Currently, the winery has a total of 24 acres of vineyards in the region within the communes Mormoiron and Blauvac. At present four varieties are grown in the marl soil; adding Cinsault, together with Syrah covers 50% of the area. In 2016 it was bought by Andre Tremblay, a winemaker who owns another boutique winery in Douro Valley, Portugal. Andre is part of CAP WINE International, a French wine group founded in June 2008 by three partners. Together with Marie and Philippe’s nephew, Vincent Pineau, are collaborating on the Domaine Du Tix Estate to create singular striking wines.
Vaucluse is an IGP title for red, white and rosé wines that are produced in the administrative department of the same name in southeastern France. The department lies in the heart of the southern Rhône Valley to the east of Avignon. Mistral winds keep the air dry and clean but can also wreak an entire vintage if producers aren’t prepared. Altogether, it results in fewer treatments needed to the soils and allows for organic or biodynamic viticulture.
The color is bright pale gold. On the nose, the nose is medium+ intensity with citrus fruit of lemon oil, orange zest, ripe peach, and dried apricot lychee compote and pineapple rind, honeysuckle and acacia, clay pot and beeswax. On the palate it’s dry, medium acid, medium+ alcohol full body, medium+ intensity, lanolin texture with ripe citrus and tree fruit soft gold pear, baked peaches, and apricot pith, raw salted hazelnuts, cracked white peppercorns, fresh buttermilk biscuits, medium+ finish. This a very good wine, the alcohol, and flavors complement the body when it hits the mid-palate, the mouth is blanketed and infused with a slippery bouquet. It releases it’s perfumed aromas while the acid collides on the finish. The wine could project a bit more structure and the acid can be amplified. For this reason, I don’t give it an outstanding caption. I would enjoy this wine now…. and I did. It’s wonderful just as it is; don’t wait! … and by the way, open it for at least 30 minutes as it needs to breathe like a genie in a bottle.
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