Domaine Les Bruyères
France, Rhône
The Story
Domaine Les Bruyères began life in 1955, run then by Georges Reynaud, who planted 20 hectares of vines in Beaumont-Monteux, on a gentle slope by the banks of the Isère River. Before 2002, grapes grown at Domaine Les Bruyères had only one destination: the local co-operative winery.
It was only after his grandson, David Reynaud, took over the domain that things changed quickly. He was 28 at the time, and had constructed a new winemaking facility with the purpose of creating incredible wines made without the artificiality introduced so heavily in conventional winemaking. A new organic regime was introduced in 2003, and by 2005 the estate was certified biodynamic.
The domaine today spans 20 hectares, and its wines are world famous. The Wine Spectator gave the 2011 vintage a score of 91, the 2012 won gold at the Decanter World Wine Awards and the 2013 vintage was awarded the Cité Guide Hachette des Vins. It is one of the most popular wines of the region.
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David
David Reynaud has quickly established himself over the Crozes-Hermitage appellation, producing attractive and gourmet wines, very juicy. Even after the first wines, for which the accusers noted a high note, David delights us with all his wines, the good as the not so good ones.
Thanks to this steadfastness, only 10 years have been enough for David Reynaud to be placed in the five best winemakers of the appellation. This deserved reputation is above all due to the red wines, but the vineyard also makes white ones, that deserve to gain high attention from the wine lovers.
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The Place
France, Rhone
The most commonly grown vine on the land is the AC Crozes-Hermitage, at 38 acres. There are also 35 acres of Syrah, 0.79 acres of Marsanne, 1.58 acres of Roussanne and 11.12 acres of Vin de Pays Collines des Rhodaniennes. They are grown in a clay rich soil of an old river bed, containing sand and pebbles.
The grapes themselves go through a meticulous selection process, both at the vines themselves and then in the wine cellar. They are then destemmed and put in a traditional vertical press, before being transferred to concrete tanks or a 16hl concrete egg.
Location