Chêne Bleu

Rhône, France

Abélard, AOC Ventoux — 2014

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  • Introduction

    • Flagship Grenache Blend named after the famed Philosopher Pierre Abelard to reflect its forceful, brooding intensity and showcase the opulence and concentration of our old-vine Grenache, with some Syrah to add to the complex structure.

  • Vineyard Profile

    • Pruning Method: Double cordon de Royat, 6 shoots per cordon

    • Viticulture: Organic and biodynamic practices, certified BeeFriendly and HVE 3 sustainable viticulture (highest tier). No synthetic treatments, to ensure health of vines and soil
    • Vine Age: Grenache - over 60 years old; Syrah - 50 years old
    • Soil: Clay and limestone, very stony
    • Elevation: Syrah: 540 meters (1,771 feet) Grenache: 530 meters (1,739 feet)
    • Exposure: Syrah: Southwest facing Grenache: Northwest facing
  • Vinification

    • Fermentation: In wooden tanks, with skin maceration for 5 weeks; 100% malolactic
    • Barrel Aging: 18 months in mix of old and new French oak from various coopers, primarily 228-liter (60-gallon) barrels with medium and medium-plus toast; plus 12 months in concrete tanks
    • Filtration: Unfiltered
    • Fining: Unfined
  • Technical Information

    • Varietal Composition: 85% Grenache Noir, 15% Syrah
    • Alcohol: 14%
    • TA: 3.14 g/L
    • p H: 3.74
    • RS: <0.5 g/L
  • Tasting Notes

    • Appearance: Deep, brilliant garnet

      Nose: Plummy with notes of sweet, ripe fruit

      Palate: Full-bodied with peppery notes and fine tannins

      Finish: Long

    • Serving Suggestions: Gamey meats like venison, or beef and lamb, and roasted vegetables. A good match for spicy dishes and salty cheeses. Decant for 2-3 hours, serve at room temperature or cooler.



  • Abélard, AOC Ventoux — 2014 – Wine Spectator – 90 Points

    “Elegant & complex, with layers of red currant and incense infused with cigar box, cured meat and smoked alder accents. Evolving beautifully, with a salty vein of minerality. Impressive length on the finish, this is marked by an intriguing cumin note.”