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Our wines

Taste exceptional wines in Provence

01

About

Production is split 50/50 between red and white wines.

OUR MAIN GRAPE VARIETIES:


Grenache, Cabernet Sauvignon and Syrah (for red wines) 
Sauvignon, Rolle (or Vermentino) and Semillon (white wines)
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Each grape variety is picked at peak ripeness between September and late October. The estate practices green harvesting to manage the yields and produce more concentrated wines.

Picked at phenolic ripeness, the harvest is done by hand and transported in small 10-kilo boxes. The same parcel may be visited more than once to ensure only grapes of optimal ripeness are taken from the vine.

At the cellars, the harvested fruit is destemmed (for the reds), sorted and poured into vats by 150-kilo wagons to preserve the quality of the fruit and avoid crushing caused by pumping.

The vats are small in capacity to separate the various batches and grape varieties produced on the vineyard. Tasting is practised every day during the fermentation and maceration processes to determine how to extract the good compounds from the grapes.

The wines are then aged in barrels. The time taken always factors in the specific qualities of the variety, the addition of wood only ever producing a more complex wine with no additional

Wines produced co-jointly with Stéphane Derenoncourt.
02

Villa Baulieu

Villa Baulieu Blanc
Terroirs and grape varieties
Mostly produced from our limestone soils, the Sauvignon (30-50%) for its wisdom and Rolle (50-70%) for its Mediterranean exuberance compose this wine. The 430-metre altitude, north-eastern exposure and cool soils are what give this wine its freshness and acidity.
Harvests
They are manual and determined by analysing the grape in terms of taste. The freshness of the fruit is our priority. Only firm and well-ripened bunches, gently placed in 10-kilo boxes to prevent the berries splitting and oxidising, are picked.
Vinification
After rigorous sorting at the point of picking and in the cellar, the white grapes are pressed with their stalks to add more aromatic complexity. The juice is allowed to settle for a short while before it is vinified in large, 40-hl wooden vats, called foudres, for six to eight months.

These are complex, racy wines with plenty of freshness and breadth on the palate segueing into a slightly saline minerality.
Villa Baulieu Rouge
Terroirs and grape varieties
They come from our marl-clay-limestone soils topped with layers of basalt. Our red wines are mostly produced with Mediterranean grape varieties. The blend is composed of Vieux Grenache (about 20%), Syrah (50%) and Cabernet Sauvignon (30%).
Harvests
Picked at phenolic ripeness, the harvest is done by hand and transported to the cellar in small 10-kilo boxes.
Vinification
After being rigorously sorted, the harvest is destemmed and then vatted. Tasting lets us decide which operations should be performed on a daily basis. Punching down gently extracts the good compounds from the wine. After 25 days of maceration, the wine is put into French wood barrels where it will go through malolactic fermentation for 10-12 months.
 
The qualities we aim for in our wines are harmony, finesse and elegance.
03

Cuvée Bérengère

Cuvée Bérengère Blanc
Terroirs and grape varieties
On the volcanic seam running through the estate flanked by marly soil, Rolle (50-70%) and Sémillion (30-50%) lend beautiful expression to this wine. The chalk works like a sponge, absorbing the winter moisture and releasing it in summer. Combined with the northern exposure, this terroir reduces the alcohol content.
Harvests
They are manual and determined by analysing the grape in terms of taste. The freshness of the fruit is our priority. Only firm and well-ripened bunches, gently placed in 10-kilo boxes to prevent the berries splitting and oxidising, are picked.
Vinification
After rigorous sorting at the point of picking and in the cellar, the white grapes are pressed with their stalks to add more aromatic complexity. They are vinified in lightly-heated French oak barrels then aged for eight months in the same barrels.

These wines have aromas of citrus and white-fleshed fruits combined with cumin and fennel.
Ample and generous, the fine phenolic structure gives the wine its roundness.
Cuvée Bérengère Rouge
Terroirs and grape varieties
Grown on volcanic and clay-limestone soils, the parcels of vines used to produce Bérengère Red are at 430 metres altitude and north-east facing.
This wine is mainly composed of Syrah (about 70%) blended with Cabernet Sauvignon (about 30%).
Harvests
They are manual and determined by analysing the grape in terms of taste.
The freshness of the fruit is our priority. Only firm and well-ripened bunches, gently placed in 10-kilo boxes to prevent the berries splitting and oxidising, are picked.
Vinification
After being rigorously sorted at the moment of picking and in the cellar, the grapes are vinified and macerated in concrete tanks for 25 days. A dozen punching down operations are performed to gently extract the aromas. The different juices are then aged separately for between 10 and 22 months either in barrels or foudres (large wooden vats).
 
Villa Baulieu Cuvée Bérengère Red is a delicious wine bursting with flavours of ripe red fruits, fresh peppercorns, juniper berries and chocolate drops.
The smooth and well-designed palate has a burst of energy on the finish which is wonderfully appealing.
04

Le second vin: Baulieu

Baulieu Blanc
Terroirs and grape varieties
On the marl clay-limestone soils, Villa Baulieu’s parcels of young vines face east or north-east at 430 metres altitude. The grapes planted there are Rolle, Sémillon and Sauvignon.
Harvests
The vines, farmed through the year using traditional practices, are then picked using the successive sorting method.
Vinification
A rigorous sorting process first at the vine and then in the cellar on a vibrating table. The whole bunches are pressed with their stems for more aromatic complexity. The must, chilled at 11°C for 24 hours, is separated from the solids when it is nice and clear. Three weeks of fermentation at 16°C (20% in two-wine oak barrels, 80% in steel tanks) extracts the grape's quintessence.
To preserve its natural freshness and liveliness, the malolactic fermentation is stopped.
The wine is then aged in the very same barrels for four months.
 
This white wine, in the lineage of our savoir-faire, is an excellent way in to the wines of Baulieu.
Baulieu Rouge
Terroirs and grape varieties
The parcels of the youngest vines of Villa Baulieu come from an altitude of 430 meters, with an east or north-east orientation, coming from volcanic soils and chalky clayey soils. Syrah and Cabernet Sauvignon make up this vintage.
Harvests
The manual harvest allows a rigorous sorting in the picking on these vines cut in Guyot.
Vinification
Carried up to the tanks by belt carpets to avoid pumping, the grapes are vinified and macerated in concrete vats for about 25 days. A dozen pigeages are performed for a smooth extraction. The juices are then aged half in barrels for 10 months.

The red Baulieu is a powerful wine of great aromatic finesse with notes of black fruits and spices.
05

The shop

You will find all our wines on line or you can come to our wine shop from Monday to Friday.

View the shop

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