Le Club

Domaine Chamfort

Domaine Chamfort nestles in the village of Seguret with as background the famous Dentelles de Montmirail, a majestic natural barrer made of limestone rock planted of greeen oak, Aleppo pine, cedar, olive trees and fragrant herds. Vasco Perdigao, a young talented winemaker acquired the estate in 2010 after spending several years making wine in  the steep vineyards of the nothern Côtes-du-Rhône.

Domaine Chamfort covers 27 hectares of vineyard covering four different AOPs – two Côtes du Rhône Villages Sablet and Séguret, and two crus Vacqueyras and Rasteau. The vineyard is planted of Grenache, Syrah, Cinsault, Mourvèdre, Viognier and Marsanne. The vines grow on the hillsides or high plateaus, on soils presenting amazing diversity.

The vineyard benefit from Mediterranean climate where summers are hot and dry. Winters are mild with relatively little rainfall. The Mistral wind can be very strong and blows moisture away, which means sunny blue skies.

Vasco's philosophy steers his work and his estate: "We are so lucky to have vineyards growing on extremely varied soils. We want very much to find the authenticity of each terroir in the wines. To reach this goal, we work very hard on preserving the finesse and the fruit". The vines are managed with full respect for the integrity of the soil. No chemicals are used for weed managment but organic fertilizer. Sulphur and copper are used to prevent disease.

In the cellar, Vasco works with long vatting times to slowly and thoroughly extract the juice from the grape. This close, respectful relation to the soil produces wines which beautifully express their individual terroirs : Powerful and elegant Vacqueyras, fleshy and velvety Rasteau, elegant and silky wines from Sablet, subtle and fruity wines from Séguret.

The wines

  • Gold Medal Independant Winemakers Association 2018

    Silver Medal Concours Mondial des Féminalise 2018

    91-93/100 by Jeb Dunnuck 2017

    17+/20 by Richard Hemming for Jancis Robinson 2017

    90 pts by Joe Czerwinski for Robert Parker 2018

    The vineyard is located in one of the most qualitative areas of the appellation.  Exposure of these plots is optimal, the particularly high summer heat allows to harvest the grapes at peak ripeness.  Vatting lasts between 27 and 35 days. In the beginning we focus on pumping over and rack and return, finishing with a period of warming, we limit vat movement. Harvesting is done in three stages, the first for earlier ripening Syrah, that ferments on its own, a second for Grenache and the last for late ripening Grenache and Mourvèdre that ferment together.

    The three wines are assembled after 6 months. Maturing is 12 to 18 months in 50 hl oak vats to give a light, oaky feel, but especially to refine the tannins as well as in concrete vats to preserve the fruit.

    A great example of what the Vacqueyras terroir can offer. A roundness, fruitiness and silkiness to accompany lamb meets, game meets and truffles.

    Varietals

    Grenache 65%, Mourvèdre 20%, Syrah 15%

    Soils

    The well-drained soil curbs plant growth including yield. It is made up of large river-rolled pebbles and rocks with a greater or lesser limestone content of very ancient origin, dating back to the Quaternary Era.

    Robe

    Intense red cherry 

    Nose

    The nose is powerful and complex, combining aromas of ripe red fruit, floral notes, garrigue (Provençal heath) and a hint of roasting.

    Palate

    On the palate, the attack is ample, the sweetness of the fruit caresses the palate and the tannins are mellow. Mid-palate Mourvèdre contributes a tense and typical structure. The finish is very mineral, the garrigue aromas come through as flavours that linger delicacy.

    Serve

    16°C after one hour in a decanter

    Potential aging

    10 years

    Yields

    25 hl/ha – 10 ha

    Alcohol

    14°

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  • This wine comes from a selection of our oldest vines in Vacqueyras. They are in the southern sector of an area called Le Plateau des Garrigues. Grenache and Mourvèdre were planted together. This is why, for this cuvée, we pick the grapes at the same time to give a close-up view of the complexity of the terroirs of Vacqueyras. Fermentation in oak vats for about 35 days. Separation into 2 batches, one that is predominantly Mourvèdre, the other predominantly Grenache, indigenous yeasts, pumping over, punching down and rack and return at the beginning, then heat assisted maceration to finish. The still warm wine is then transferred straight to the barrels, maintaining the 2 batches separate, malolactic fermentation in 225 and 600 litre barrels for 12 months. Finishing in small 12 hl barrels (foudres) for 12 more months. We always keep the possibility of assembling the two batches to get the optimal balance between the two varieties. 

    Louis is the name of the gentleman who planted this vineyard in the 1960s and it’s also the name of the owner’s son. This special cuvée symbolizes timelessness and cellaring, it is also indicative of the balance and power of terroirs of Vacqueyras.

    Varietals

    Grenache 50%, Mourvèdre 50% (55 years old)

    Soils

    Made up of river rolled pebbles, gravel, sand and     red clay, perched on high terraces.      

    Robe

    Intense deep ruby red.

    Nose

    The nose is dominate with toasting, fresh mint, and zest of citrus

    Palate

    Very mellow and complex . The structure begin in a balance intensity.  Continuing  with guarrigue aromas that linger delicay very long

    Serve

    16°C after one hour in a decanter

    Potential aging

    10 or more years

    Yields

    20 hl/ha – 1 ha

    Alcohol

    14°

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  • The vineyard is among the highest vineyards in the region, located 450 meters above sea level, on Mont Bayon.  Here Grenache vines are an average age of 50 years old. These vigorous plants produce small yields of exceptional quality. Vinification follows the traditional principles of the Rhone Valley. Maceration lasts between 22 and 35 days. At the beginning we do pumping over and rack and return. Fermentation is at low temperatures, with heat assisted maceration at the end, we limit vat movements. Aged 12 to 18 months, 50% in concrete vats, 50% in wooden vats (French Oak). Maturing is on fine lees to retain the complexity given by the soil.

    Mainly a Grenache wine, this Séguret perfectly expresses the high limestone terroir it comes from. Bringing together the power of the fruits and the freshness of the altitude.

    Varietals

    Grenache 90% Mourvèdre 10% (50 year old vine)

    Soils

    The soil is made up of ancient limestone scree with large calibre quartz veins on a bed of red clay. Many fossils are to be found in the vineyards, illustrating their geological past.

    Robe

    Intense ruby red

    Nose

    The nose reveals a lot of power and heat with enveloping perfumes of black fruit, cherry, smoke and mineral notes.

    Palate

    The mouthfeel is powerful and sensual with high complexity in the fruit and sturdy tannins, ending on an exceptionally fresh finish.

    Serve

    16°C after one hour in a decanter

    Potential aging

    5 to 8 years

    Yields

    35 hl/ha – 6 ha

    Alcohol

    14,5°

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  • Concours Mondial des Féminalise 2018

    Concours des Vins de Macon 2018

    C’est Beau Là-Haut, in English “Its beautiful up there” is our special cuvee of appellation Séguret.  The vineyard is located 450 meters above sea level, on Mont Bayon.  We pick our Grenache grapes manually at optimal ripeness. Fermentation in concrete vats for about 30 to 35 days, indigenous yeasts, and pumping over and rack and return at the beginning, then heat assisted maceration at the end, with very little pumping. The wine is matured in recent French oak vats for 12 months without racking. Malolactic fermentation is in barrels. Few interventions to maintain maximum freshness and finesse obtained at the beginning.12 to 18 months, 100 % in wooden tronconic vats.

    A very structured but yet elegant cuvée with a unique personality. This wine from old vines is sleek and built for cellaring.    

    Varietals

    Grenache 100% (55 year old vine)

    Soils

    Soils made up of ancient limestone scree with large calibre quartz veins on a bed of red clay. A land of contrasts, solar and fresh, giving balance and minerality where each of our interventions is a challenge to nature.

    Robe

    Intense, Dark and cherry color

    Nose

    Red and black fruit , mostly black cherry with notes of jam

    Palate

    Exuberant, powerful and warm.

    Serve

    10-12°C after one hour in a decanter

    Potential aging

    10 or more years

    Yields

    25 hl/ha – 6 ha

    Alcohol

    15°

     

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  • 88-90 points by Jeb Dunnuck 2017

    89+ points by Joe Czerwinski for Robert Parker 2018

    91 points by Anna Lee C. Iijima for Wine Enthusiast 2019

    The vineyard is located on the heights of Rasteau 300 at meters above sea level, surrounded by woods it covers a single spread of 4ha. The grapes are crushed and de-stemmed. Grenache and Syrah are fermented separately with indigenous yeasts. Fermentations at low temperatures, 2-4 rack and returns in the early stages of fermentation, pumping over and heat assisted maceration post fermentation (about 28-30 ° C). Fermentation lasts around 30 days. Racking in early winter to remove the coarsest lees, then ageing over fine lees, 50% in concrete vats, 50% in wooden vats (French Oak) during 12 to 18 months.

    Varietals

    Grenache 70%, Syrah 30%

    Soils

    The soil mixes large river rolled pebbles and brown soil rich in red clay. This plot meets all the natural conditions for great ripeness while retaining great mineral wealth.

    Robe

    Intense and dark ruby red

    Nose

    Powerful with notes of red and black fruit , mostly black cherry with notes of jam

    Palate

    Beautiful structure with fine, silky tanins. The attack is warm , with lenght, a lot of freshness and delicacy on final

    Serve

    16°C after one hour in a decanter

    Potential aging

    5 to 8 years

    Yields

    30 hl/ha – 4 ha

    Alcohol

    14,5°

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  • Côtes-du-Rhône Villages Sablet La Pause Red 2016

    Côtes-du-Rhône Villages Sablet

    Côtes-du-Rhône Villages Sablet La Pause Red 2016

    Located on the northern borders of the famous village of Gigondas with south-southwest slopes, Sablet is a famous Côtes-du-Rhône Villages communal appellation that is much appreciated. Our vineyards are located on gently sloping terraces overlooking the village of Sablet. The Syrah is years old and the Grenache is an average of 50 years old. Fermentation of about 30 days for the Grenache and 25 days for the Syrah, indigenous yeasts, and pumping over at the beginning, then heat assisted maceration at the end, with little pumping. Regarding maturing, few interventions to maintain maximum freshness and finesse obtained at the beginning. The wine is matured 12 to 18 months, 50% in wooden tronconic vats (French Oak) and 50% in concrete vats.

    Sablet is a Côtes-du-Rhône villages renowned for its finesse. The sand and limestone terroir gives it exceptional freshness.

    Varietals

    Grenache 70%, Syrah 30%

    Soils

    The soil is made up of sandy alluvium and safre that combines decalcified clays and limestone pebbles of varying sizes.

    Robe

    Dark and ruby color

    Nose

    The nose is delicate, refined red fruit with floral and spicy notes

    Palate

    On the palate, the tannins are smooth with a tight finish. The lovely prolongation at the end brings out notes of candied fruit and pepper.

    Serve

    16°C after one hour in a decanter

    Potential aging

    5 to 8 years

    Yields

    35 hl/ha – 4 ha

    Alcohol

    14,5°

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  • The vineyard is located between Gigondas and Sablet, on gravelly and sandy plains. Vinification follows the traditional principles of the Rhone Valley. Maceration lasts around 25 days and pumping over at the beginning and then heat assisted maceration end. For maturing, the wine remains in vat. There are few interventions to maintain maximum freshness and finesse of the wine.

    Varietals

    Grenache 60%, Syrah 30%, Cinsault 10%

    Soils

    The soil is made up of sandy alluvium and safre,

    combining decalcified clays and limestone pebbles

    of varying sizes

    Robe

    Beautiful ruby red

    Nose

    The nose is delicate, fine red fruit with floral and

    spicy notes

    Palate

    The tannins are smooth and a little tight. This

    Côtes du Rhône boasts very nice volume, a lot of

    sweetness, the finish really lingers with notes of

    candied fruit, true finesse

    Serve

    16°C after one hour in a decanter

    Potential aging

    5 to 8 years

    Yields

    40 hl/ha – 3 ha

    Alcohol

    13,5°

     

    Download the technical sheet
    see product details