Domaine François Xavier

Jean-François Gras

 

The Domaine Saint François Xavier was created in the early 20th century by François Xavier Lambert in Gigondas at the heart of the Dentelles de Montmirail. Today, the domaine is run by the Gras family,  and it is only recently that Jean-François and Christian Gras decided to bottle their own wines. The 28 hectares of vines are planted 70% Grenache Noir, 15% Syrah, and 15% Mourvedre on the typical red alluvial clay that gives depth and richness to the wines of the area. Grapes are grown using the “lutte raisonée” methodology that limits use of interventions in the vineyards, and vinification is traditional.

The Cotes du Rhone comes from vineyards in the communes of Sablet and Violes. It is fermented in large concrete tanks, and bottled in the spring to preserve the freshness of the wine. **Note: the Domaine is now called the Domaine François Xavier.

 
This Côtes du Rhone has got to be one of the best values in all of France - it’s a seriously delicious red that goes well with so many foods it is always one of my “go-to” wines
— Josh Adler, Paris Wine Company

Looking to buy wines from St. François Xavier?  See what's available on the Paris Wine Company Shop.


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St. François Xavier Côtes du Rhône

90% Grenache and 10% Syrah, from Rhodanien alluvial terroir.  Vinification in cement tank for 30 days.

 

Côtes du Rhône Vieilles Vignes

50% Grenache and 50% Syrah.  60+ year old vines are grown in limestone 'Galets roulés'.  Vinification in cement tank for 40 days.  This traditional terroir lends power to the Syrah and elegance to the Grenache.

 

Vacqueyras
80% Grenache, 10% Mourvedre, and 10% Syrah.  From exceptional red clay terroir at the base of the Dentelles de Montmirail.  Vinification for 20 - 30 days in cement tank with several punch-downs and pump-overs daily.

 

Gigondas

Grenache 80% and Syrah 20%.  Terroir is a mix of limestone rocks and alluvial  galets roulés on red clay soils that give Gigondas its power.  Vinification in cement tank for 30 - 40 days with several punch-downs and pump-overs daily.

 

Chateauneuf-du-Pape

85% Grenache, 10%Syrah, 5% Mourvedre.  Perched on a slope at 120m elevation on 'galets roulés' terroir, which radiates warmth to the grapes throughout the day and night.  Vinification in cement tank for 30 - 40 days with several punch-downs and pump-overs daily.