Established: 1996 (vineyards owned since early 1960s)

Appellations:

  • AOC Beaumes de Venise

  • AOC Vacqueyras

  • AOC Ventoux

  • Vin de Pays de Vaucluse

Proprietor: Vaute Family

Winemaker: Thierry and Marina Vaute

Average Production: 7000 dozen

Vine Density: 5000 per ha

Viticulture: Lutte Raisonnée (literally the reasoned struggle, an approach that favours science- and data-driven, natural (often biological) approaches to pest control over the use of synthetic chemicals)

Vegan Friendly:

Vineyard Area: 25ha (majority Muscat Blanc à Petit Grains)

Vineyards: Based in Beaumes de Venise, with holdings in Vacqueyras (white and red) and Ventoux (several reds)

Wine Making Overview: Hand harvest, sorted and destemmed. Skin maceration at 3°C, pressing, cold settling and fermentation at low temperature with addition of grape spirit to stop ferment leaving wine at exactly 15% alc and 110g/l residual sugar (the legal minimum for MBdV).

 

“The benchmark name for Muscat de Beaumes-de-Venise” John Livingstone-Learmonth - drinkrhone.com

Very little sweet Muscat was made before 1945 when Muscat de Beaumes de Venise was classified an AOC for its vin doux naturel, but by the 1970s and 1980s its popularity in northern Europe was probably greater than Sauternes or sweet German wines. The wines, by law, must have an ABV of 15% and at least 110g/L residual sugar. Domaine de la Pigeade was purchased by the Vaute family in 1960 who came from wine families but this domaine was the first generation of winemakers. Up until 1996 all fruit from the 25ha estate was sent to the cooperative but with the succession of the second generation, Thierry and his wife Marina, a cellar was built and the wine-making was brought in house. The domaine sits outside the village of Beaumes, which is sandwiched in between the Dantelles de Montmirail and Mount Ventoux. Of the 25ha around 20 are Muscat Blanc à Petit Grains averaging 35 years of age. The vines are planted on a argilo-calcaire and all weed control is manual. The fruit is harvested at a very low 30hl/ha.

2022 Muscat de Beaumes-de-Venise (Vin Doux Naturel) 750ml + 375ml
Review for 2016 vintage “check yellow robe, hints of pear. The nose has a Muscat grapiness, with apricot and pear syrup, glazed brown sugar airs. It’s a sturdy start. The palate is rich, holds concerted content, a ripe second half. This has presence in the glass, is muscular, solid, upstanding, and will go well à table with poultry, fruit desserts, cakes. There’s a good flash of apricot juice flavouring on the finish, which prolongs well, invites another sip. 15°. 70,000 b. 2029-30 Mar 2018”  John Livingstone-Learmonth - Drinkrhone.com

The fruit is fully hand harvested and sorted before 100% de-stemming with maceration on skins for 10 hours at 3°C before pressing. The wine is then fermented at low temperatures before the addition of grape spirit for a light fortification bringing the must to exactly 15%, retaining natural grape sugars which are kept as close to the lowest limit of 110 g/litre of sugar. The wine is then racked off and stabilized before being left on fine lees for a further 2 months prior to bottling.

The Muscat from La Pigeade is characterized by its freshness and finesse and is to be found in many of the leading restaurants of the Rhone Valley. It is an ideal aperitif and also goes well with many desserts, especially ones with chocolate, or a fruit salad, or strawberries where some is also poured over the fruit. It is also a perfect companion for many blue cheeses.

2021 Ventoux Les Sables rouge
40% Grenache, 30-40% Carignan, 20-30% Syrah (oldest vines 1960s) hand harvested then destemmed, from clay-limestone soils, pre-fermentation cool maceration, 3 week thermo-regulated vinification, cap punchings, pumping overs, vat raised 6 months, called Classique until early 2010s, filtered, “serve lightly chilled with summer barbecues”, 10,000 bottles. John Livingstone-Learmonth - Drinkrhone.com