Domaine de Galuval is nestled between Cairanne and Rasteau in the hinterland of Provence in the Southern Rhône. It has 49 hectares in various parcels covering some of the best terroir around the Mont Ventoux, along with some of the oldest vines in the region of local varietals such as Caladoc. Low intervention and perfect growing conditions combined with careful parcel selection and judicious ageing result in thoroughly modern wines that remain true to the individual character of each vintage. Winemaker Emmanuel Couzi’s style is guided by the richness of the fruit and the diversity of each terroir.
The emblem of the Domaine de Galuval, the Rooster spins around as the weathervane is battered by the wind. The Mistral and the benefit it brings are what help their vineyards to prosper, ventilating the vines, keeping the grapes healthy and chasing away the clouds to allow them to reach perfect maturity.
The name Plan de Dieu has its origins in the Middle Ages, when those crossing this great forest plain, often frequented by robbers, were advised to commit their soul to God. Today, vineyards grow where the forest of holm oaks once stood. With a soil composed of round stones and red clay, the Plan de Dieu is a terroir that is particularly well suited to vine growing thank to its rare combination of permanent groundwater reserves and a hot climate. The Plan de Dieu offers the best of both worlds, with intense heat that ripens the grapes to perfection and a regular source of water that keeps hydric stress in the vines to a minimum. This superb terroir confers an original expression on each grape variety to produce generous, intense wines. This is a fruit driven wine which is the result of the perfect balance between the two grape varieties Syrah and Grenache. And in respect for the terroir, the wine is also certified organic. The vines have an average age of 30 years, with an altitude of 110 metres.
The grapes are machine picked and destemmed immediately thanks to an on-board de-stemmer. On their arrival in the cellar the grapes are transferred to concrete fermentation vats of 4 to 6 tonnes. Thermo-regulation enables controlled extractions during fermentation. Regular and gentle immersion of the cap enables optimum extraction of colour and tannins. Maceration on the skins can last up to three weeks. The wines are then matured in concrete vats followed by 4 months ageing in barrel to enhance the aromas.
Deep red with violet gleams. beautifully ripe aromas of cooked fruit such as cherry or plum on the nose. In the mouth it is dense and velvety with elegant fruit, underpinned by distinct oaky notes leading to a harmonious finish.
Ideal served with a vegetable tian, seared spiced tuna or tagliarini with clams and chorizo