Roussillon offers very varied topography, with an excessive but generous climate: an infinite range of terroirs, geographically very varied, and particularly well suited to growing vines and making fine wines. The Côtes du Roussillon Villages PDO area covers 1300 hectares.

  • organic


Winemaking techniques

Harvesting by hand in crates at perfect ripeness. Syrah and Grenache are vinified traditionally (after de-stemming) with regular rack and return and pumping over during the aqueous phase. The Syrah undergoes pre-fermentation cold maceration before alcoholic fermentation. Some of the Carignan is vinified using carbonic maceration. Malolactic fermentation in vats. Each grape variety is matured separately in French oak barrels, 50% new and 50% second fill, for 10-12 months with regular racking before being blended.

Tasting notes

Tender nose with complex aromas of red fruit, freesia, garrigue and lots of spice, tasty and rich on the palate with very lingering aromas and a fresh style. Flattering and exuberant, yet also perfectly elegant.

AOP C. du R.V.


Chicken tagine with curry

Grenache Noir

Mas Janeil


Mas Janeil


Organic Agriculture


Red meat cooked on the barbecue


Venison in sauce or roasted or marinated



94 pts – James Suckling

91 pts – Wine Spectator

Médaille d’Or – Gilbert & Gaillard



91 pts – Wine Spectator



90 pts – Wine Spectator

90 pts – Wine Advocate

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