The diversity of our terroirs contributes to the quality and complexity of our wines by providing them with a subtle palette of flavours.
Vinified using methods that bring together traditional skills and modern technology, and aged carefully and bottled in our cellars, the white wines of the Champ-Long are aromatic, lively and fresh. The rosés are elegant, fine and fruity. The fruit-driven red wines have all of the generosity, volume and power we've come to expect from the finest wines of the Rhône Valley.
Ventoux
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Ventoux
« Vieilles Vignes »
Varieties: Grenache 95%, Syrah (Shiraz) 5%
Soils: Pebbly limestone and clay slopes, facing south-east.
Age of the vines: 65 years, the oldest vines of the estate.
Yield: 20 hectolitres/hectareVinification: Manual harvesting with severe grape selection, de-stemming, crushing, fermentation at 28° in stainless steel vats, daily pumping over, punching down. Long fermentation (1 month) for a powerful and structured wine.
Ageing: 18 months in new 228 litre oak barrels.
Tasting: Deep garnet colour, aromas of stewed red and black fruit (strawberry, cherry), hints of coffee and tobacco with liquorice and spicy notes. Powerful and complex palate, ample, tannins of great finesse.
Matching with food: Game meat in sauce, duck breast with olives, prime rib, well aged cheeses...
Serving temperature: 18°
Cellaring: 10 yearsFor more detail download the datasheet
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Ventoux
« Autrefois »
Varieties: Syrah (Shiraz) 95%, Grenache 5%
Soils: Rocky blue-clay and limestone slopes, facing south-east
Age of the vines: 20 to 40 years
Yield: 20 hectolitres/hectareVinification: Manual harvesting with severe grape selection, de-stemming, crushing, fermentation at 28° in stainless steel vats, daily pumping over, punching down. Long fermentation (one month) to obtain a powerful and structured wine.
Ageing: 18 months in new 228 litre oak barrels.
Tasting: Deep dark purple colour, ripe black fruit and liquorice aromas, with roasted notes of cocoa and mocha. Dense and concentrated palate with full, powerful and velvety tannins.
Matching with food: Civet of hare, Tournedos Rossini, unpasteurised cheese, and even a chocolate dessert...
Serving temperature: 18°
Cellaring: 10 yearsFor more detail download the datasheet
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Ventoux
« Les Essareaux »
Varieties: Syrah (Shiraz) 90%, Grenache 10%
Soils: Pebbly limestone and clay slopes, facing south-east.
Age of the vines: 20 to 30 years.
Yield: 20 hectolitres/hectareVinification: Manual harvesting, de-stemming, crushing, fermentation at 28° in concrete vats, racking, daily pumping over and punching down in accordance with the specific vintage. Long fermentation (one month) for a powerful and structured wine.
Ageing: 16 months in concrete vats, then a year in 228 and 400 litre oak barrels already used once or twice.
Tasting: Intense purple colour, black fruit aromas (blackcurrant, blackberry), liquorice, violet and spicy and delicate toasted notes. Structured palate with powerful tannins and a fresh, harmonious finish.
Matching with food: Provençale stew (daube), game birds, unpasteurised cheese.
Serving temperature: 18°
Cellaring: 7 yearsFor more detail download the datasheet
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Ventoux
« Cuvée spéciale »
Varieties: Grenache 70%, Syrah (Shiraz) 30%
Soils: Pebbly limestone and clay slopes, facing south-east
Age of the vines: 25 to 45 years
Yield: 35 hectolitres/hectareVinification: Manual harvesting, de-stemming, crushing, fermentation at 24° in concrete vats, racking, daily pumping over. Long fermentation (1 month) to obtain a powerful and structured wine.
Ageing: 18 months, 2/3 in concrete vats and 1/3 in 400 litre oak barrels already used 5 times.
Tasting: Bright garnet colour, aromas of black fruit (blackcurrant, cherry), spicy notes. Round and structured with supple tannins and a lovely long and gratifying finale.
Matching with food: Grilled red meats, pork tenderloin, veal chops with mushrooms, saddle of rabbit...
Serving temperature: 16°
Cellaring: 5 yearsFor more detail download the datasheet
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Ventoux
« Tradition »
Varieties: Grenache 85%, Syrah (Shiraz) 15%
Soils: A blend of several terroirs; pebbly and sandy slopes and limestone marls.
Age of the vines: 10 to 30 years.
Yield: 45 hectolitres/hectareVinification: Manual harvesting, de-stemming, crushing, cold soaking for 48 hours, fermentation at 20° in concrete vats, racking, daily pumping over. Short fermentation (5 to 6 days) in order to obtain a fruity wine with little tannin.
Ageing: A year in concrete vats.
Tasting: Bright ruby colour, aromas of strawberry and raspberry. Round palate, supple, with a lovely freshness. A fruity wine designed for drinking pleasure.
Matching with food: Grills, pasta, roast chicken, stuffed vegetables...
Serving temperature: 14°
Cellaring: 3 yearsFor more detail download the datasheet
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Ventoux blanc
« Les Gressannes »
Varieties: White Grenache 50%, Roussanne 50%
Soils: Sandy slopes at the foot of sandstone outcrops, facing south-east.
Age of the vines: 15 to 25 years.
Yield: 35 hectolitres/hectareVinification: Manual harvesting, selection of the best grapes, de-stemming, crushing, maceration, pneumatic pressing, cold static settling (10-12°) for 24 to 36 hours, fermentation in new oak 400 litre barrels with stirring of the lees.
Ageing: 8 months in new oak 400 litre barrels.
Tasting: Golden yellow colour, complex aromas of stone fruit, gingerbread, buttered and toasted notes. Rich palate, mouth-filling and rich, with lovely freshness at the end.
Matching with food:
Serving temperature: 12°
Cellaring: 4 yearsFor more detail download the datasheet
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Ventoux blanc
« Tradition »
Varieties: White Grenache 30%, Roussanne 30%, Viognier 30%, Clairette 10%
Soils: Sandy soils in a cool area, facing south-east.
Age of the vines: 5 to 25 years
Yield: 45 hectolitres/hectareVinification: Manual harvesting, de-stemming, crushing, maceration, pneumatic pressing, cold static settling (10-12°) for 24 to 36 hours, low temperature fermentation (12-14°). Inertage (the use of nitrogen to remove oxygen from tanks and pipes during transfer operations) to maintain maximum flavour.
Ageing: 4 month in stainless steel or coated concrete vats.
Tasting: Pale yellow colour with green highlights, citrus aromas with floral notes (acacia, hawthorn). Palate fresh, round and supple, with a note of lemon.
Matching with food: Appetizers, grilled fish and other seafood, hard cheeses (comté, parmesan and similar)
Serving temperature: 10°
Cellaring: 2 yearsFor more detail download the datasheet
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Ventoux rosé
« Tradition »
Varieties: Grenache 90%, Syrah (Shiraz) 10%
Soils: Sandy soils in a cool area, facing south-east.
Age of the vines: 10 to 25 years.
Yield: 45 hectolitres/hectareVinification: Manual harvesting, de-stemming, crushing, maceration, pneumatic pressing, cold static settling (10-12°) for 24 to 36 hours, low temperature fermentation (12-14°). Inertage (the use of nitrogen to remove oxygen from tanks and pipes during transfer operations) to maintain maximum flavour.
Ageing: 4 month in stainless steel or coated concrete vats.
Tasting: Pale pink colour, aromas of red berry fruit and boiled sweets. Floral notes. Fresh, round, supple and with great finesse.
Matching with food: Appetizers, salads, charcuterie, ratatouille and pizzas…
Serving temperature: 10°
Cellaring: 2 yearsFor more detail download the datasheet
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Ventoux rosé
« Les Essareaux »
Varieties: Grenache 75% , Syrah 25%
Soils: Stoney clay-limestone slopes, Southeast exposition.
Age of the vines: 40 years old.
Yield: 40 hectolitres/hectareVinification: Manual harvests, destemming, crushing, skin maceration, pneumatic pressing, cold stabilisation (10-12°C) between 24 and 36 hours, fermentation in 400-litre barrels with lee stirring.
Ageing: 8 months in 400-litre barrels.
Tasting: Brillant, clear, light pink colour, expressive nose with notes of white peach and red currant. On the palate, this wine is both fleshy and fresh, rich and full-bodied, with a balanced sweetness, presenting notes of red fruits and fresh-squeezed apricot nectar.
Matching with food: Fish cooked in sauce, exotic cuisine and ratatouille.
Serving temperature: 10°
Cellaring: 2 yearsFor more detail download the datasheet
Côtes-du-Rhône
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Côtes-du-Rhône
« La Lauzerette »
Varieties: Grenache 95%, Syrah (Shiraz) 5%
Soils: Sandy and stony slopes, facing south-east.
Age of the vines: 20 to 60 years.
Yield: 35 hectolitres/hectare.Vinification: Manual harvesting, de-stemming, crushing, fermentation at 28° in concrete vats, racking, daily pumping over and punching down in accordance with the specifics of the vintage. Long fermentation (one month) for a powerful and structured wine.
Ageing: Six months in concrete tanks, then one year in barrels of 400 litres that have been used three and four times before.
Tasting: Intense garnet colour, ripe red and black fruit aromas (blackcurrant, wild strawberry), notes of prune and black olive. Structured palate with elegant tannins of great delicacy, and lovely length.
Matching with food: Confit shoulder of lamb, rabbit with Provencal herbs, soft cheeses...
Serving temperature: 18°
Cellaring: 7 yearsFor more detail download the datasheet
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Côtes-du-Rhône
« Terres de Safres »
Varieties: Grenache 50%, Syrah (Shiraz) 50%
Soils: Sandy clay slopes, south-east exposure.
Age of the vines: 20 to 30 years.
Yield: 40 hectolitres/hectare.Vinification: manual harvesting, de-stemming, crushing, fermentation at 26° in concrete vats, racking, daily pumping over. Long fermentation (1 month) for a powerful and structured wine.
Ageing: 18 months in concrete vats.
Tasting: Bright garnet colour, aromas of red fruit (raspberry, wild strawberry), crushed cherries, with notes of liquorice. A structured palate with delicate tannins, freshness and lovely length.
Matching with food: Pavé of beef, grilled duck breast, rack of lamb with thyme...
Serving temperature: 16°
Cellaring: 5 yearsFor more detail download the datasheet
Vin de pays
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Vin de pays
« Viognier »
Varieties: Viognier 100%
Soils: Rocky terrace along the hillside, facing west.
Age of the vines: 5 to 10 years
Yield: 35 hectolitres/hectare.Vinification: Manual harvesting, de-stemming, crushing, maceration, pneumatic pressing, cold static settling (10-12°) for 24 to 36 hours, fermentation at low temperature (12 to 14°). Inertage (the use of nitrogen to remove oxygen from tanks and pipes during transfer operations) to maintain maximum flavour.
Ageing: 4 month in stainless steel vats.
Tasting: Golden yellow colour. Aromas of peach, apricot and exotic fruits. Rich palate, mouth-filling, mineral, with good length.
Matching with food: Appetizers or with foie gras, sushi, or sautéed scallops...
Serving temperature: 10-12°
Cellaring: 2 yearsFor more detail download the datasheet