The Château de Campuget is, above all, the adventure of a Northern family who came to settle not far from the Mediterranean during the war… on the slopes of the Nîmes ‘Costières’ …
Since 1942, pur sole aim has been to produce Rhône Valley Grands Vins, respecting the heritage of our soil and our identity. The round Rhône stones, the Southern sun, the Mistral winds and the Syrah and Grenache grapes are the basic elements which form the identity of Campuget.
Our professional ethic is simple: we pursue a ceaseless quest to improve the quality of our wines by a better knowledge of our soil and our vines… yes, it’s all in the vines … As we prepare our assemblages, our vintages and our wines, our passion for quality is guided by the thoughts of the pleasure that they will bring and the emotions they will stir.
The Vineyard is situated 15 km South of Nîmes near the village of Manduel, right in the heart of the ‘Appellation d’Origine Protégée’ Costières de Nîmes. It’s principal characteristic is it’s soil formed of ‘gress’, an accumulation of rounded pebbles that have been rolled by many overflows of the Rhône river thousands of years ago…
The vines also benefit from the Mediterranean sunshine, which bring the grapes to perfect maturity and allows them to be picked at maximum phenolic maturity in early September.
The average age of the vineyard is about 25 years. The main varieties of grape are Syrah and Grenache for the reds and rosés and White Grenache, Roussane and Viognier for the whites, as are the most renowned vineyards in the Rhône Valley.
Our wines are developed with respect for tradition, while using modern oenological techniques:
The Reds are fermented in stainless steel vats using a very traditional technique. The temperatures of the fermentation can be maintained (28-30°) thanks to a powerful temperature control system.
After a maceration period of around 15 days to 3 weeks, the juice and marc (residue) are separated after having being pressed pneumatically.
Each variety is vinified separately and the wines are finally assembled after a taste selection of the tanks.
We select the best wine for the Cuvée tradition, and we use the rest for the development of the other wines
The Rosés are obtained by ‘bleeding’, a process by means of running off the juices when they are put in the tank. They are then reduced to a very low temperature (3°) in order to extract aromas of fresh fruit. The fermentation then takes place in stainless steel tanks at a controlled temperature of around 18°..
The Whites are pressed pneumatically after a mild skin contact maceration in order to extract the aromas. As with the Rosés, the fermentation takes place at a low temperature.
We bottle all of our wines on site at our own bottling plant. They are then stocked in conditioned cellars to preserve the quality, before being exported all over the world.
We are sustainably farmed.
Our philosophy as a family estate is to do better every year and to take the best where it is. We don't care it is from organic, from sustainable, from biodynamic from any certification.
- we use only green electricity in CAMPUGET
- we produce half of our energy consumption with solar panel.
- we use our used water to irrigate fields for sheeps.
- all our glass is recycled and come from recycling source.
- we plow only on the row ( see the picture below) as we want grass and biodiversity.
- all papers, cardboard, plastic are recycled.
- we spray only if needed and the best product for a specific situation like I would do for my daughters.
( it can be from organic, sustainable depending the problem we face..)
- we are part of a European program call biodivine which check the entire biodiversity of our estate.
( for example I can say we have 63 kind of birds on the estate)
- we renew our tractors to make sure they are less and less polluting.
Long story short we try to put the environment in the core of all our decisions.
CAMPUGET vineyard is not grown with overt chemical spraying.
The Lançon family, owners of Domaine de la Solitude, descend directly from the 12th Century Barberini family of Rome. The best known of the family, Maffeo Barberini, was a papal nuncio, or diplomatic representative, in Paris from 1604 to 1606, and was made Pope in Rome under the name Pope Urban VIII. Two of his nephews became cardinals and a part of the family then settled down in Avignon. In the 1980s, brothers Michel and Jean Lançon took the future of Domaine de la Solitude in their hands, focusing attention on the vineyards.
Over the past several years, Michel’s son Florent Lançon has taken over the day-to-day operations of Domaine de la Solitude, continuing to make improvements while preserving the traditions of his father and uncle.
“Located in the heart of the appellation, in the La Solitude lieu-dit, just on the western edge of the La Crau plateau, Domaine de la Solitude has been in the Lançon family for generations (the estate was created in the 17th century).
Today, the winemaking reins are in the hands of the young, yet incredibly talented Florent Lançon, who has a green thumb when it comes to growing just about anything (ask to see his greenhouse if you visit!).” - Jeb Dunnuck, Wine Advocate
Vineyards, Wines, Winemaking
Domaine de la Solitude owns 38 hectares of vines in Chateauneuf du Pape - 30 hectares are devoted to the production of red wine and 8 hectares are growing grapes for their white Chateauneuf du Pape wine. The average age of the vines is 40 years. Their oldest parcel of Grenache vines is more than 100 years old. They also own 48 hectares in Côtes du Rhône - 43 growing red grapes and 5 growing white grapes. The average age there is a youthful 25 years. The vines are planted in a terroir of sand, loam, clay and rocky soils.
“In 1985, Domaine de la Solitude made changes in their approach to wine making. They replaced their old foudres with concrete vats and stainless steel tanks. In 1996, they renovated their winemaking facilities again and began experimenting with using some new, French oak barrels as well for the aging process. In 1999, Domaine de la Solitude expanded their output, launching new labels. Cuvee Barberini made its debut in 1999 and the Reserve Secrète was launched with the 2000 vintage.
To produce the wine of Domaine de la Solitude, the grapes are partially destemmed. Vinification takes place in 150 hectoliter vats. Malolactic fermentation occurs in French oak barrels. The parcels and grape varieties are each vinified separately. Depending on the grape, Domaine de la Solitude will ferment in concrete vats, stainless steel tanks or resin vats. On average, up to 10% of the wines can be aged in a portion of new, French oak barrels”. - Wine Cellar Insider
The geology of Chateauneuf du Pape and Domaine de la Solitude
Previously covered by the Mediterranean Sea and then by the Rhone, these lands have kept a mineral signature made of stones and pebbles polished by the waters’ flow. Chateauneuf du Pape’s terroir also benefits from a Mediterranean climate, dry and hot in summer where the Mistral plays its part in keeping the vineyard in a good sanitary state. The basement of the chateauneuf-du-pape vineyard is made up of very old hard limestones called urgonians. Then the inner seas of Secondary and Tertiary deposited alluvium forming layers of sediments at the origin of the current subsoil. The 3200 ha of Chateauneuf du Pape’s current plateau corresponds more to a geographical than to a geological unit, since four main soil types can be defined according to their degree of
erosion. In ascending order of erosion we obtain: pebbles rolled on clay-limestone, sandstones and sands, pebbles rolled on limestone, urgonians.
Most of the Domaine de La Solitude vineyard is located in La Crau and La Solitude neighborhoods. This geographical and geological entity is part of one of the three least eroded terraces of the Chateauneuf du Pape vineyard, which gives it an exceptional wine-making aptitude. In fact, the rich sub soil combined with a soil easily dried on the surface generates an excellent regulation of the water supply of the vine. The clay layers will thus retain some of the winter and spring rains and the vines by their roots will capture this very useful water during the generally hot and dry summer of the Mediterranean climate.