Domaine la Berthète

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Pascal Maillet and his wife Marie-Pierre purchased the estate, which dates back to 1950, in 1993. Soon after college, where Pascal studied Computer Science, he decided to change his life drastically almost overnight to venture into wine production. He has since increased his vineyards tremendously and invested in new technology to become one of the top handcrafted producers in Côtes-du-Rhône. 

The estate produces wine in the appellations of Vin de Pays, Côtes-du-Rhône, Côtes-du-Rhône Villages, and Châteauneuf-du-Pape. The vineyards are comprised of traditional Southern Rhône varietals averaging 35 years of age: Grenache, Syrah, Carignan, Cinsault, Grenache Blanc, and Bourboulenc. Pascal farms sustainably and harvests all his vines by hand. Since the estate mostly contains older vines growing on a calcareous clay soil, it produces wines that are highly fruity and aromatic, with a strong tannic backbone. 

Wines from Domaine la Berthète


Domaine la Berthète Côtes-du-Rhône Les Pierrügues

Blend: 50% Grenache, 25% Syrah, 20% Carignan, and 5% Cinsault
Aging: 12 months in stainless steel tanks (85%) and French oak barrels (15%)

Hand-harvesting preserves the best qualities of Domaine la Berthète’s fruit, and the very uncommon step of barrel-aging a “humble” Côtes-du-Rhône is necessary to integrate the tannins here into the impressive structure that’s more akin to Gigondas. Its knockout aromas of black cherry and cassis get fleshed out with dark spices and black olive for a nose that conveys seemingly impossible promise. It more than lives up to that promise with an intense and compelling palate of deftly balanced fruity, spicy, and meaty characteristics, and a texture that begs to be slowly sipped and savored. A long, mouthwatering finish suggest pairing with indulgent lamb and feta burgers, Tex-Mex, BBQ ribs, and creamy washed-rind cheeses. Drink over the next 5 years.

Domaine la Berthète Côtes-du-Rhône Villages Sainte-Cecile

Blend: 50% Grenache, 50% Syrah
Wine-making: Hand harvest totally destemming, maceration during 10 to 12 days with controlled temperature.

Dark color with crimson gleams, red fruit nose, black current touch, ripe and well-rounded tannins, heady harmony. A well-balanced wine, peppery.

Culinary combination: Cooked pork meats (Bayonne ham, dry pork sausage), grilled meats or cooked in sauce (mutton stew), grilled fowls, white meats, boar fillets, gentle to highly-seasoned cheeses.