Rhone Valley
Domaine Les Bruyères, David Reynaud
Crozes-Hermitage
In 1955,Georges Reynaud planted 20 hectares of vines on a gentle slope along the Isère River (Rhône tributary) in the southern sector of Crozes-Hermitage. Domaine Les Bruyères is located in Beaumont-Monteux, one of the appellation's eleven communes just three miles northeast of Pont de l'Isère, where renowned Crozes vigneron Alain Graillot and sons tend their vines.
Through the 2002 vintage, the family's grapes were sold to the local cooperative winery, but the following year, Georges Reynaud's then 28-year-old grandson, David, completed construction of a modern winemaking facility just in time for the 2003 crush. Upon assuming control of the domaine from his father a few years earlier, David had instituted an organic regimen in the vineyard, so the domaine was certified by Ecocert the same year (2003) as his first crush. Further research and experimentation, and the influence of friends like Matthieu Barret of Domaine du Coulet in Cornas, led to the adoption of the principles and practices of biodynamics, and in 2005, Les Bruyères received its Biodyvin certification.
David produces four limited-quantity red Crozes-Hermitage cuvées and a tiny amount of special Crozes Blanc. In the past two years, the wines of Domaine Les Bruyères have become the most sought after in the appellation.
Domaine Facts
| Vines: | 38.3 acres in AC Crozes-Hermitage: 35.93 acres Syrah, 1.58 acres Roussanne and 0.79 acres Marsanne Additional 11.12 acres in Vin de Pays des Collines Rhodaniennes |
| Wines: | Crozes-Hermitage Entre Ciel & Terre: Special selection of the domaine's best old vines Crozes-Hermitage Les Croix: 100% Syrah from upper terrace planted in 1955 Crozes-Hermitage Cuvée Georges Reynaud: Lower terrace Syrah (avg. 30+years-old) Crozes-Hermitage Blanc Cuvée Aux Bétises: 55% Marsanne, 45% Roussanne Certified Organic by Ecocert and certified Biodynamic by Biodyvin |
| Soil: | Ancient fluvial terraces of clay, sand, and detrital pebbles along Rhône tributary |
| Harvest: | Manual harvest using small bins with strict selection in both vineyard and on sorting table upon arrival at the cellar |
| Yields: | 35 hectolitres/hectare on average |
| Vinification & Elevage: |
All fruit is destemmed. Traditional vertical press used. Fermentation takes place in concrete tanks for all cuvées except Ciel & Terre which is fermented in 600L demi-muids. Indigenous yeast only. Normal cuvaison period of 28-30 days for all wines. Aging for cuvée Georges Reynaud and Les Croix is in combination of 228L neutral oak barrels and concrete tanks; Georges Reynaud in 70% two-to-six-year-old barrels for 10 months; Les Croix in 50% second year barrels for 14 months. Cuvée Entre Ciel & Terre is aged in 16hl egg-shaped concrete vats for 18-24 months. These special vats allow natural rotation of the wine which facilitates maximum lees contact, and slow, uniform micro-oxidation without the mineral-masking effects of oak. Reds moved and cleared only by gravity and not filtered. |
| Annual Production: | 100,000 bottles / 8333 cases |