Presentation
Located in Travaillan, in the heart of the southern Rhône Valley, Domaine Le Renard spans 65 hectares, where the great grape varieties of the region thrive: Grenache, Syrah, Carignan, Cinsault, Viognier, Marsanne, and Roussanne. Founded in 1986 and managed by Pascal Valadier, the estate practices reasoned cultivation, with a strong commitment to the environment. Some parcels are certified organic, and the entire vineyard is worked without chemical herbicides. The soils are maintained by natural cover crops, promoting microbial life and reducing erosion. Vinification favors gentle extractions, with fermentations in stainless steel and concrete tanks at controlled temperatures, preserving the fruity intensity of the grape varieties. Aging is done in oak barrels for structured reds and in tanks for whites to retain all their freshness. Among the flagship references, Cairanne, an emerging appellation in the Rhône Valley, stands out for its richness and complexity. The originality of the estate lies in its meticulous blending work, creating cuvées where each grape variety plays a precise role, revealing a subtle balance between power and elegance.
Terroir
Terraces of rolled pebbles over clay and limestone soils.
In the vineyard
The vines benefit from meticulous soil work, pruning, and vineyard treatments adapted to each vintage. This approach ensures balance and optimal ripeness at harvest time.
Harvest
Grapes are hand-harvested to preserve fruit quality and allow precise selection.
Winemaking
Long macerations in stainless steel tanks with gentle extraction methods (controlled pump-overs and rack-and-returns) to emphasize fruit depth and refined tannins.
Ageing
Aged for 12 months: 75% in stainless steel tanks to retain freshness, 25% in French oak barrels (some new) to add structure and complexity.
Varietals
Grenache : 60%
Syrah : 30%
Mourvèdre : 10%
Specifications
Serving
16 to 18°C
Ageing potential
3 to 5 years
Tasting
The wine shows a deep garnet robe with purplish highlights. Its brightness reflects vitality and youth. Intense and expressive, the bouquet opens with ripe black fruits (blackcurrant, blackberry, black cherry), quickly followed by spiced nuances: black pepper, clove, wild herbs, and a hint of cocoa. Subtle oak ageing brings elegant touches of vanilla and toast without overshadowing the fruit. The palate is full-bodied and fleshy, supported by tightly-knit yet well-coated tannins. A fine balance between the richness of the fruit and the natural freshness of the terroir lends the wine real drinkability. The long, persistent finish echoes notes of licorice, black olive tapenade, and soft spices.
Food pairings
This dense and aromatic red naturally complements bold, flavourful cuisine. It’s a perfect match for herb-crusted rack of lamb, beef tagine with warm spices, a traditional Provençal daube, or slow-roasted lamb shoulder. It also enhances more refined dishes such as venison tournedos with grand veneur sauce or a duck confit and porcini parmentier. At the end of a meal, pair it with aged cheeses like sheep’s tomme, cantal entre-deux, or a creamy Bleu de Gex.
