Domaine Boisson

Domaine Boisson

Although Domaine Boisson was created in the 1850s, the first wine was only bottled there in 1986. The estate changed gear in 1999 with the return, after his studies in Burgundy and winemaking experience in the Barossa Valley, of Bruno, the current generation of the Boisson family. Today the domaine totals 34 hectares, 32 of which are in Cairanne and Côtes du Rhône parcels and the remaining two hectares on the neighbouring Massif d’Uchaux. The farming is minimal intervention; light ploughings for soil aeration and weed control as well as grass cover in the more fertile plots. To accentuate the fruit quality of wines, Bruno de-stems the grapes and ferments mainly in tank with extraction achieved by pump overs and déléstage. He only uses indigenous yeasts and likes to keep the temperatures low in order to further emphasise the fruit. Only 5% of the wine are matured in barrel. All vineyards are undergoing organic transition.

Rhône Valley
FRANCE

A pure and magical theater of beauty and history that endows the substance of the wines of Domaine Boisson.

There is first of all the vine and nature that give the fruits their identity and character.

Then there is a spirit of delicacy and respect in the follow-up of these grapes from the vine to the bottle..

Their philosophy: fidelity of the terroir, respect for the environment and maturity of the grapes

Viticulture

Cairanne The estate exploits several types of soils and exhibitions, Domaine Boisson has the possibility of a wide choice of blends that brings great complexity to its wines: Sandpits: more or month thick clay-silica coat dating from the Miocene supported by a basement of serravallian safres (sandy sandstone). The wines are fine, elegant and round The garrigues: stony materials from an old quaternary terrace, distributed on surfaces without relief. The wines are powerful, structured and full-bodied. The hillsides: stony materials arranged in banks of plurimetric thickness, alternating with light yellow, gray, white marls. Relief exposed mainly to the south. The wines are sweet, rich and racy. Massif d’Uchaux With a plot of 2 ha, the soil is covered with rocky “lauses” and flint on a clay-sand matrix allowing good maturity. A layer of clay 2 m deep allows regular water nutrition. A stone wall surrounds the plot and allowed us to obtain the name: “Clos de la Brussière.” The wines are marked by a beautiful minerality, richness and breed. Côtes du Rhône Coming from the youngest vineyards of the estate as well as from low areas of Cairanne, the beverage estate is looking for a fruity and round wine for its Côtes du Rhône. For the most part, it is produced in two areas: The Sub-city Farm: on the surface, dominance of silty materials and scattered gravel. In depth, presence of Pliocene blue marls. The terraces of Aygues: silt on pebbles formation several meters thick corresponds to the not very old terrace abandoned by the Aygues (river) during its movement to the East at the end of the Quaternary. On the Pareol guard at the places called “Les Volles” and “Grands Termes” made up of very stony sandy gres (Lauzes). The wines are round with pure fruit.

Winemaking

The origins of the property go back to the middle of the 19th century, when our elders bought a few plots as well as a small farm. The farm was then composed of different crops (prey, garden, cereals, olive trees, vines…). It was after the Second World War that René BOISSON (Bruno’s grandfather) developed the operation. Following the 1956 frost, he decided to replace frozen olive trees with vines. At that time, he also bought a 10 Ha wood in Largarde-Paréol that he would cultivate. In 1957, René BOISSON left the Cave Coopérative to create his own cellar. The arrival of the tractors allowed Régis Boisson to expand the operation. the first bottle bearing the Domaine Boisson label was bottled in 1986. Régis and Bruno bring experience and reflection to bring a different vision on viticulture and oenology. At Domaine Boisson, the spirit that guides the choices of culture lies in the conviction that grapes are the crucial point of wine. This results in a work of patience and observation, of daily choice to bring this grape to a higher degree of definition. The vines are grown in Organic Agriculture (Certification in 2020), the soils are ploughed, manual work accompanies the vines throughout the year. Also in the cellar, winemaking accompanies this grape. Respect is the key word in the cellar, the grapes are scraped or not depending on the vintage and/or grape variety, the macerations are sweet, the aging is done either in concrete tanks or in large capacity barrels (Foudre and demi-muids) to respect the fruit as much as possible.

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