Region: Côtes du Rhône
Varieties: Grenache, Mourvedre, Syrah, Cinsault
Terroir: Clay soils; 40 meters above sea level
Farming: Certified organic (ECOCERT & AB) with biodynamic practices; 40-80 year old vines
Winemaking: Hand harvested; Destemmed; Fermentation in tank with 2-3 week maceration with daily délestage ("rack and return"); Aged 9 months in concrete tank
"Upon meeting Sophie and Catherine one cannot help but notice their ease and quiet confidence in a setting that is neither modern nor traditional. Their tasting room is simple and modest much like their cellar so that the overall impression you get is one of timelessness. Being located in a rural part of an already remarkably rural appellation only reinforces the impression that they operate in an oasis of calm, balance, and poise. So it only makes sense that their wines also share these qualities. While their family’s roots in the region can be traced back to the 13th century the Domaine is surprisingly new having been founded in 1989 but from vineyards that have been in the family for generations.
Domaine de Marcoux was a pioneer in organic and biodynamic farming long before it was fashionable which is now overseen by Catherine with assistance from Sophie’s son Vincent. They farm about 18 ha in Chateauneuf-du-Pape, 8 ha in Lirac, and a little over 2 ha just north of Châteauneuf where they make a lovely and nuanced Côtes-du-Rhône. There is a wide range of soil types from sandy soils in Charbonnières, to red clay and galets in L’Arnesque and Les Bouquets, to limestone and marl in Les Esquirons and Beaurenard, to red clay and gravel in Gallimardes, Les Serres, La Crau, and Les Plagnes. They grow primarily Grenache, with an average vine age of 50 years old, with smaller amounts of Mourvedre, Syrah, Cinsault, Roussanne, Bourboulenc, Clairette, and Grenache Blanc.
While it may bear the “lowly” designation of Côtes-du-Rhône we prefer to think of it as mini-Marcoux. Lithe and spicy, it is a Grenache-dominant cuvée from two sites just north of the boundary of Châteauneuf-du-Pape: Maucoil and Bois Lauzon. There are small and varying percentages of Mourvedre, Cinsault and Syrah added to the Grenache each vintage." -European Cellars