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.
Harvest
Manual harvest at full maturity.
Winemaking
Long maceration with frequent aerated rack-and-return (délestage).
Ageing
Aged on lees for 12 months — in tanks for Grenache, and in barrels for Syrah and Mourvèdre (NO NEW OAK).
Varietals
Grenache : 50%
Syrah : 40%
Mourvèdre : 10%
Specifications
Production volume : 19 500
Age of vines : 30 à 50 years old
Serving
Serving temperature: 16°C
Ageing potential
5 to 10 years
Tasting
The cuvée La Terre du Petit Homme reveals a deep garnet robe with purple highlights. The nose offers intense aromas, blending ripe black fruits (blackcurrant, blackberry, plum) with notes of garrigue, cocoa, and licorice. The ageing process adds a subtle touch of wood and vanilla. On the palate, the attack is generous and fleshy, supported by a refreshing lift. The texture is dense and silky, balanced by firm yet elegant tannins. The long finish unveils hints of sweet spices and jammy fruits. A wine that is both powerful and refined, a true expression of the great terroirs of Ventoux.
Visual appearance
Deep garnet with purple reflections
At nose
Intense aromas of ripe black fruits, garrigue, cocoa, and licorice
On the palate
Full-bodied, fresh, silky texture, elegant tannins, long spicy finish
Food pairings
This intense and characterful red wine calls for bold dishes. It will elevate a herb-crusted roast rack of lamb, grilled ribeye steak, or wild boar stew. For Mediterranean pairings, it’s perfect with Provençal beef daube or lamb tagine with prunes and almonds. On the cheese side, opt for aged pressed cheeses (Comté, Salers) or bold blue cheeses. An ideal wine for generous meals and slow-cooked dishes that highlight its controlled power and aromatic depth.
