Domaine de la Solitude Côtes du Rhône Rouge 2021

Made of Grenache 65%, Syrah 25% and Mourvèdre 10% planted in soils with iron-rich topsoil over clay and limestone. The farming is sustainable at this beautiful 17th century estate in the south of France.  The grapes are destemmed and vinified in concrete vats. The vatting lasts a fortnight with gentle extractions. Aging takes place in vats to keep aromatic purity.

“Located in the heart of the appellation, in the La Solitude lieu-dit, just on the western edge of the La Crau plateau, Domaine de la Solitude has been in the Lançon family for generations (the estate was created in the 17th century). Today, the winemaking reins are in the hands of the young, yet incredibly talented Florent Lançon, who has a green thumb when it comes to growing just about anything (ask to see his greenhouse if you visit!).” - Jeb Dunnuck, Wine Advocate

The Lançon family, owners of Domaine de la Solitude, descend directly from the 12th Century Barberini family of Rome. The best known of the family, Maffeo Barberini, was a papal nuncio, or diplomatic representative, in Paris from 1604 to 1606, and was made Pope in Rome under the name Pope Urban VIII. Two of his nephews became cardinals and a part of the family then settled down in Avignon. In the 1980s, brothers Michel and Jean Lançon took the future of Domaine de la Solitude in their hands, focusing attention on the vineyards.

Over the past several years, Michel’s son Florent Lançon has taken over the day-to-day operations of Domaine de la Solitude, continuing to make improvements while preserving the traditions of his father and uncle. 

After sorting, the grape bunches are destemmed, crushed and put into the tanks. Temperature controlled maceration for about one month with daily pumping over and punching down of the cap, followed by pneumatic pressing with separation of the free-run juice from the press juice. The malolactic fermentation occurs soon after the completion of alcoholic fermentation. Aging occurs in vats for a period of 8 months, with wines from the different vineyard parcels and different grape varieties kept separate. Blending does not occur until after the aging period.