Once the fruit from a parcel is harvested the fruit is cooled for 48 hours then destemmed and put in a pneumatic press for two to three hours. The harvest dates are selected under Philippe Cambie’s watch. The fruit is harvested by hand on a parcel by parcel basis over several weeks. In the winter Sébastien cuts the vines with yield in mind, in the spring he debuds and tops with sap in mind, and in the summer he removes misplaced clusters and thins to let in light. In 2011, Anne-Marie and Bernard Forestier and Sébastien Alban merged their domaines to create 20 hectares, built the cellars of Château Juvenal, and made Château Juvenal wines at the castle for the first time, under the leadership of benevolent Philippe Cambie, International renowned oenologist (named best wine consultant of the 2010 year by Robert Parker). Chateau Juvenal is considered among the best terroirs available in the appellation and has been certified organic since 2012. The vineyards are located on the hillsides and plateau near Graveyron. Some of the reds just about max out the value scale.' (JD) Winery Notes:Ĭhateau Juvenal is clearly one of the top 3 estates in the entire Ventoux appellation. This Ventoux based estate continues to produce a bevy of charming, fruit forward, impeccably made reds and whites.

Medium to full-bodied, perfectly balanced, with ripe yet present tannins, it’s a brilliant wine in the making.

It offers a deep purple color as well as terrific notes of black raspberries, ground pepper, crushed violets, and classic Southern Rhône garrigue and herbal notes. 'Stepping up in price as well as quality, the 2018 Ventoux La Terre Du Petit Homme is 50% Grenache, 40% Syrah, and 10% Mourvèdre, with the Grenache brought up in tank and the rest in barrel. 50% GRENACHE & 40% SYRAH, 10% MOURVEDRE JUST AMAZING JUICE!!

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