Pigeoulet is the vineyard delineation where the illustrious Vieux Telegraphe
of Chateauneuf-du-Pape maintain their offices and manage the estate cellars. Le Pigeoulet acquired its own unique nomenclature in 1998, when the terroir of Caromb was incorporated into the Cotes du Rhône appellation. A further plot to the south of the village at Châteauneuf-du-Pape, on the east bank of the Rhône, is planted mainly to forty year old Grenache, Syrah and Cinsault vines, and amounts to a third of the source for the complex cépage
of Le Pigeoulet.
Le Pigeoulet is a Vin de Pays de Vaucluse, the house wine at Les Vignobles Brunier. Grenache, Syrah and Cinsault are sourced from sandy clay alluvium soils in the proximity of Châteauneuf-du-Pape. The balance of fruit is sourced from the Côtes du Ventoux, on the lower southwest facing foothills of Mont Ventoux in the municipality of Caromb. Vaucluse is the link between these two Pigeoulet terroirs. Grapes are picked by hand and destemmed, followed by twelve to fifteen days vinification in temperature controlled concrete vat, a pneumatic pressing and systematic malolactic fermentation. Aged in vats for six months then transferred to large oak foudres for a further six months maturation. Bottled after a slight filtration.
Bright scarlet colour. Tender, fresh and fruity in character, violet and cherry nose over supple spice and licorice scents, a hint of vanilla, cocoa and earth. Elegant, fruit forward palate of plum and strawberry flavours supported by crisp tannins and juicy rhubarb acids. Clean and well integrated, offering instant pleasure for the everyday Aussie drinker who likes a bit of French.