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The Wine Domain "La Remejeanne" is pleased to have the opportunity to
welcome you to this very special place ~ we are situated near Bagnols-sur-Ceze
and from our vineyard you can experience a spectacular view of the Mont
Ventoux. The landscape, high on a hilltop and terraced with old stones is the
perfect home to the Vines, the Olive and Oak trees offering a breathtaking
marriage of the Provence and Cevennes. |
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In 1988 Remy Klein took over the family business of wine production from his
father, Francois Klein who had begun in 1960. As his father before him, Remy has
chosen to continue producing wine according to traditional methods and
through this process has cultivated the love of true wine through the soil, his
passion and the commitment of his family and co-workers. |
Today the domain has grown to 38 hectares with an additional 2 hectares dedicated to an Olive
Grove and the limited production of quality Olive Oil. The fact that the vineyards
are spread over a variety of soil types ~ loam, limestone and clay, climb to a
height of 200-280 meters and lie East and South are valueable contributions to
the production of a wine that offers elegance and freshness combined.
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My great grandparents were originally from the Elzas and Lotharingen however,
in 1870 they emmigrated to Tunisia and later settled in Morocco. After my
father finished his degree in Agricultural Engineering he became Manager of a
large company in Meknes . In 1960 my parents came to France and purchased
the then much smaller domain ~ 5 hectares ~ La Remejeanne. Little by little the
business grew and eventually in 1975 they could begin to bottle the wine they
were producing. Since my take over in 1988 I have extended the land to cultivate
Olive trees, Fig trees and Chestnut trees and I am proud to say we now promote
and sell our wine in more than twenty countries.
The vines you will find within a radius of 2 km's around the domain are the Cotes
du Rhone on the more Eastern hill which benefits from sun rise and a rocky soil
of approximately 2 meters deep. On the Southern hill you will find the Cotes du
Rhone Villages which benefits from much warmer temperatures and here the
rocky soil is almost at surface level and majorly limestone. Therefore deep rocky
soil cultivates Cotes du Rhone and rocky soil on the surface cultivates Cotes du
Rhone Villages.
The vineyard is highly exposed to the The Mistral ~ a cold northern wind and
therefore the soil and the vines are quickly dry after a rain fall. This is extremely
important as the natural drying avoids any possibility of diseases , mould or
mildew.
Important Factors ~ situated on the East, limestone base, planted on a hilly
landscape, Northern wind and Height . All of these factors support the colour
intensity of the Cotes du Rhone and contribute to the long afer taste of the Cotes
du Rhone Villages. Wine combining a lively and fresh texture in ones' mouth
with a long after taste has good potential to continue to ripen in the bottle.
It is my wish to make use of this opportunity and therefore the reason why I am
making the move to Biological Culitvation - started in 2007. By removing the excess buds and
leaves I can cultivate and train the young vine stocks for the harvest and remove
the surplus bunches of grapes. We allow 6 to 7 bunches per plant so that each
plant receives the strength and nourishment that is necessary to make a quality
concentrated wine. This we do manually in the months of July and August.
Our grapes are hand picked and then transported in fruit crates to the wine
cellar where they are placed on a vibrating table and sorted by 4 to 6 people.
For red wine the grapes are picked, pressed and cooled and the process of
'fermentation' can take place any time from a week to a month depending on the
type of grape and the wine we are making from them. During the 'fermenting'
stage we use 3 different techniques :
- The 'remontage' holds in or contains most of the juice during the fermenting
process utilising a hose under the barrel which is closed so that it can be sprayed
from the top.
- The 'délestage' means that we quickly allow the juice to drop down so that the
top layer ~ 'chapeau' ~ breaks down and as that happens we increase the
temperature in the 'chapeau' to 40 or 50oC creating a better extraction. After
this is completed the juice is pumped back up into the 'chapeau'.
- The 'pigeage' is a procedure where the grapes are trampled on by foot in an
open barrel ~ target or purpose of this being to bring the 'chapeau de marc'
back into the wine through an interaction between solid matter and liquid
matter that stimulates the aroma and colour potential of the wine. After the
pressing it is of extreme importance for the wine to ripen in concrete barrels
(vats) for 8 to 24 months. The temperature in these concrete barrels can be
regulated and some of our 'Eglantiers' wine is ripened in oak barrels. The
bottling of all our wine, including the Bag in Box is done by ourselves with great
care here on our premises.
You can now find a selection of our wines at wine merchants throughout France
and also in other countries ~ if you are interested in finding a supplier in your
neighborhood, please do not hesitate to contact us for a merchant list. In
addition our wine is available for purchase at our domain where we will happy
welcome you in four languages!
If you are already passionate about wine or interested to learn more we hope
you will join myself Remy and my wife Ria for our "Jeudi Decouverte". Every
Thursday we invite guests to join us on a walk/hike around the domain, share
the history of this beautiful landscape, experience a tour and tasting in the cave
and finally enjoy a bountiful picnic in the middle of the vines ~ the perfect ending
to a perfect day!
Please be sure to contact us for your reservation!
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