Our Growers:

Marie-Pierre & Eric Plumet

Domaine La Cabotte

The Greeks and then the Romans discovered early the ideal location for winegrowing of the Arles plateau, in the heart of the massif d'Uchaux, with its "via Agrippa," a Roman road going from Bordeaux to Jerusalem and frequented by rich merchants and traders. Later, in 1100, the archbishop of Arles, by then proprietor of the estate, returned the land to its winegrowing state after many wars and invasions. Ravaged by phylloxera in 1870, the Domaine returned to fallow land. It was only after World War II that the Domaine returned to its first purpose, winegrowing. Marie-Pierre and Eric Plumet have been the winegrowers since 1981.

The Domaine La Cabotte covers 45 hectares, 30 of which are planted in vines. Surrounded by woods to the north and with a full southern exposure, the vineyard is on Turonian soil covered by tertiary sand. There are two types of terroirs, basically equal: sandy soil, with a few rocks and very little limestone, resting on a clay base 1.5 m in depth (this soil represents 55% of the Domaine and is classed in the Côtes du Rhone appellation); rocky to very rocky soil, clay-sand, not very deep, with limestone, well drained (this soil represents 45% of the Domaine and is classified as Côtes du Rhone Villages).In 2005, the Cotes-du-Rhone village of the region was promoted to its own appellation: Massif d’Uchaux. In 2007, the Domaine la Cabotte was certified by Eco-Cert as a biodynamic grower.

Nine grapes are grown by the Domaine. Four hectares of 4 kinds of white grape, Grenache blanc, Clairette, Viognier and Ugni, with an average age of 21 years, produce 180 hectoliters annually. Twenty-six hectares of 5 kinds of red grape, Grenache noir, Mouvèdre, Cinsault and Carignan, with an average age of 26 years, yield an annual production of 1100 hectoliters.

Once harvested, the red grapes are put in vats and maceration takes place for approximately 10 days, during which time twice daily stirring is done. After pressing and blending the juice, the wine does its second fermentation in the vat. Finally, the first cuvées are blended and those most representative of the terroir are aged in wood. The white grapes, on the other hand, are quickly pressed to avoid any oxidation or alteration of the aromas. The pressing is slow and regular. The musts are then cooled down for 48 hours before being put in the fermentation vat.

Côtes du Rhone Domaine La Cabotte Rouge: is a blend of 65% Grenache noir, 20% Syrah, 10% Cinsault and 5% Carignan. It is powerful, full, spicy, with supple tannins, a long finish, harmonious and very ripe in the mouth.

Côtes du Rhone Village Massif d’Uchaux “Garance” Rouge:: This wine consists of 50% Grenache and 30% Mourvèdre, and 20% Syrah. This is a wine with a mineral quality, beautiful fruits, fine and elegant. As Eric Plumet says of the wine, “This is a wine for pleasure: we want you to open the bottle and drink it all.”

Côtes du Rhone Village Massif d’Uchaux “Gabriel” Rouge: This wine consists of 50% Syrah and 50% Grenache. During the entire alcoholic fermentation, the grapes are stirred 2 or 3 times a day. The malolactic fermentation and aging are partially done in oak barrels. The wine is a red cherry color, with an expressive nose of black, ripe fruits such as black cherries, with a note of kirsch, well-structured and rich in the mouth with powerful tannins. Goes well with game, grilled meats or lamb. Gabriel was the first name of the family member who bought the property.

Website: http://www.cabotte.com/