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 compact clay soils.
In the vineyard
Vineyard work includes careful pruning, sustainable treatments, and soil aeration tailored to each plot to ensure healthy growth and balanced fruit maturity.
Harvest
Grapes are hand-harvested to preserve berry integrity and precision in sorting.
Winemaking
Long macerations in stainless steel tanks with gentle extraction (controlled pump-overs and rack-and-returns) to extract depth while maintaining finesse.
Ageing
Aged for 10 to 12 months, partially in French oak barrels to enhance structure and aromatic complexity.
Varietals
Grenache : 60%
Syrah : 40%
Specifications
Serving
14 to 16°C
Ageing potential
5 to 10 years
Tasting
An intense garnet red robe, with slightly brick-toned edges developing with age. The bouquet is expressive and deep, dominated by black fruits (blackcurrant, blackberry, plum), complemented by wild herbs, sweet spices, and a hint of leather. Oak ageing adds subtle notes of melted wood, vanilla, and blond tobacco. Generous and fleshy on entry, the wine offers a robust yet smooth tannic structure. Ripe, integrated tannins support a warm, ample mid-palate. The long finish lingers with notes of black olive tapenade, black pepper, dried herbs, and a touch of cocoa.
Food pairings
This powerful and expressive red calls for hearty southern cuisine. It’s an excellent companion to wild boar stew, Camargue bull “gardianne”, or a slow-roasted lamb shoulder with Provençal herbs. It also pairs beautifully with spiced dishes such as beef chili, a veal tagine with dates, or a homemade moussaka. On the cheese board, favor aged pressed cheeses like Salers or Abondance.
