Presentation
At the foot of Mont Ventoux, Château Juvenal is a remarkable family estate that cultivates vines on clay-limestone soils under organic farming. Here, Syrah, Grenache, and Viognier thrive in ideal conditions, producing wines of great purity and balance. Grapes are harvested by hand, preserving integrity and concentration. In the winery, vinification is gentle and precise to reveal the terroir’s full potential. The reds are elegant and deep, with rich black fruit and spice notes. The whites are floral and refreshing, while the rosés are vibrant and indulgent. Château Juvenal's signature lies in the harmony of power and finesse true to the Ventoux's character.
Terroir
Clay-limestone soil.
In the vineyard
Key stages include careful soil management, canopy control, and yield limitation. Manual practices are favoured to respect the natural rhythm of the vine and the ecosystem.
Harvest
Hand-harvested at full maturity.
Winemaking
Long maceration with multiple aerated rack-and-return (délestage) techniques to enhance extraction and aromatic complexity.
Ageing
Aged on fine lees in temperature-controlled stainless steel tanks for 7 months.
Varietals
Grenache : 80%
Syrah : 20%
Specifications
Age of vines : 20 years old
Serving
Serving temperature: 14–15°C
Ageing potential
2 to 3 years
Tasting
Château Juvenal “Les Garrigues” Rouge impresses with its deep, intense ruby-red colour. The nose is rich and expressive, bursting with ripe red and black fruits—black cherry, morello cherry, blackberry—followed by deeper notes of blueberry, a subtle hint of oak, and warm spices like black pepper and liquorice. On the palate, it is smooth and generous on entry, unfolding into a well-structured wine with present yet supple tannins and balanced acidity. The finish is persistent, echoing notes of garrigue herbs, warm earth, and a peppery touch of liquorice. A wine that perfectly marries Mediterranean power with aromatic finesse.
Visual appearance
Deep ruby-red with a hint of garnet.
At nose
Ripe red and black berries, warm spices, subtle oak.
On the palate
Supple and rich, structured with soft tannins, long finish with garrigue and spice.
Food pairings
This elegant and structured red pairs beautifully with rustic and flavourful Mediterranean cuisine. It’s perfect with:
Roast leg of lamb with Provençal herbs (rosemary, thyme, bay leaf)
Slow-cooked beef stew with tomato-based sauce
Grilled pork or duck with red berry or spiced sauces
Strong cheeses like aged tomme, blue cheese, or mature goat cheese
For a more surprising match: mild vegetable curries with eggplant or zucchini, bringing out the wine’s fruit and soft tannins.
