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Château Juvenal embodies simple elegance, much like its wines. In 2001, Anne-Marie and Bernard Forestier acquired the picturesque chateau at Graveyron near the Dentelles du Montmirail and began its restoration. Initially selling grapes to the Beaumes-de-Venise cooperative alongside neighboring Sebastian Alban, in 2011 the families joined forces. Under Philippe Cambie and consultant Xavier Vignon, they produced their first acclaimed vintage from Juvenal’s new cellars. Although the Ventoux AOP produces barely 7% white wine overall, Château Juvenal has devoted an exceptional 40% of its production to whites — a rarity in the region and a major point of distinction. In the cellar the approach remains Burgundian in its discipline: cool fruit on arrival, fermentation guided more by tasting than technology, gentle extraction for finesse over force, élevage tailored precisely to each parcel rather than a fixed recipe. The result? Not “big Rhône” — but luminous, pure, finely structured Ventoux with a surprising vertical freshness, remarkable transparency of site, and an elegance that immediately speaks to consumers seeking wines of refinement over concentration.
Les Ribes du Vallat rouge
Appellation: AOC Ventoux, organic wine
Grape varieties: B70% Grenache, 30% Syrah
Vine age: 10 to 50 years
Site: Clay-limestone, south-facing, 10-20% slope
Harvest: Hand-picked at full maturity
Winemaking: Long maceration with frequent pump-overs Aged on lees in temperature-controlled tanks for 7 months
Serving temperature: 16-18°C
Aging potential: 5-7 years
Tasting notes: The nose reveals aromas of fresh redcurrant and crushed raspberry. The palate is smooth, creamy, and concentrated. A beautiful aromatic complexity is developed, supported by peppery notes.
Food and wine pairings: Will perfectly complement a duck breast with chanterelles, an Aubrac rib of beef, a rack of Ventoux lamb with garrigue honeys.
