DOMAINE ALARY, France
Spicy, rich and peppery with warm juicy fruit, his wines are always extremely appealing and a great representation of this region. While Grenache makes up the majority of the vines planted on his 29 hectares of vineyards, he has an old plot of Syrah and uses it judiciously in the cuvée ‘L’Estévenas’. Despite increasing fame and demand, these wines remain great value. Wine passionate, Jean-Etienne, Denis’s son, has naturally integrated at the estate since 2016, after a journey in Australia and in New-Zealand. Together, they ensure the management, marketing, including sales directly from the cellar, vinification and viticulture. Driven by Jean-Etienne, they are all now moving towards biodynamics.
Viticulture
he vineyard is cultivated on a diverse array of terroirs, including south-facing hillsides, terraces of garrigues, high plateaus with worn pebbles, and richer soils near the Plan de Dieu vineyard. The average vine age is 35 years, and the estate has been certified organic since 2009 and biodynamic since 2021. Denis employs sustainable viticultural practices, focusing on soil health and biodiversity. The vineyard is managed with minimal intervention, using organic inputs and avoiding herbicides. The vines are sodded to promote organic matter and limit erosion. Pruning, disbudding, and green harvesting are performed to ensure optimal grape maturation. Manual harvesting allows for meticulous sorting of the grapes both in the vineyard and at the cellar.
Winemaking
Winemaking is approached with a philosophy of minimal intervention to express the true character of the terroir. White grapes are harvested early in the morning to prevent oxidation and maintain freshness. They are pressed upon arrival at the winery, and each varietal—Roussanne, Viognier, Clairette, and Bourboulenc—is vinified separately to preserve their unique aromas and flavors. Fermentation occurs at controlled temperatures, and the wines are aged in stainless steel tanks or demi-muids (large wooden casks). For red wines, each grape variety is harvested at optimal maturity based on soil and exposure, with manual harvesting ensuring quality. The wines are aged in concrete tanks or barrels, depending on the cuvée.
