Introducing DOMAINE DE LA SOLITUDE

Vision

Lançon’s vision for regenerative farming has cast a new glow over this already long-hallowed Estate. In his words: “Our plots of wines have been cultivated for centuries, sometimes too harshly, but today they are part of a bigger picture. The idea of growing vines alone is a thing of the past. Today, our plots are bordered by olive and fruit trees, and bee hives and pastoralism are back to stay. Ever since, the earth of our Estate is nourished by this diversity and it enriches our wines.” Indeed the Solitude wines have long held the enduring respect of Rhône collectors, but in this new century the dynamism and delicacy of the wines has reached new heights.

History

The Domaine de la Solitude estate has one of the longest and richest histories in the Rhône. The Barberini family, who founded the Estate, traces their roots to the 13th century when their power abounded in Tuscany. The Barberinis became so powerful that by the 17th century Matteo Barberini was elected pope Urban VIII.

He proceeded to appoint his family members to the most senior positions of the Curia (Cardinals, Prefect of Rome, etc.), greatly enriching the family while arousing the jealousy of other notable Roman families. When Pope Urban VIII died in 1644, these families forced the Barberini lineage to flee to Avignon in France.

From there, through marriage and a dowry, what we know of today as Domaine de la Solitude was born. The estate took its name from the La Solitude lieu-dit, which is where much of their vineyards are planted.

Domaine de la Solitude was one of the larger vineyards in the region by the mid to late 1800’s. At the time, the wine was produced and sold under the name of Vin de la Solitude.

Viti and Viniculture

In the 1970’s, Pierre Lançon and his two sons Michel and Jean grew the Estate, elevating the winemaking and adding the much revered Réserve and Barberini cuvées. In 2008 the domaine was transferred to Michel’s son Florent Lançon who converted to biodynamic farming and has crusaded for the end of mono-cropping and a return to gentle farming. In the cellars, the house style is minimalist, only partially destemming their fruit, allowing MLF to occur, and vinifying each parcel and grape variety separately. Depending on the grape, Domaine de la Solitude will ferment in concrete vats, stainless steel tanks, or resin vats. On average, up to 10% of the wines can be aged in a portion of new, French oak barrels. The results speak for themselves.

Alberta CSPC/SKU #871302

2021 Côtes du Rhône Blanc

Cotes du Rhône AOC

A classic Southern Rhône blend with Clairette bringing its zesty citrus freshness, Viognier bringing that aromatic depth of bergamot and lavender and its unctuous mouthfeel, and a splash of Grenache Blanc for its bewitching notes of honeysuckle and lime zest. Lançon's painstaking biodynamic produce is harvested in the cool of the early morning, immediately destemmed, then fermented in stainless-steel vats to preserve full aromatic freshness. The wine has a nose of citrus and apricots, a round and generous mouthfeel, and a fresh and flavourful finish. A terrific pairing partner for grilled fish, yakitori, tempuras, and poke bowls. Serve at 8ºC.

• Varietal/Blend: 60% Clairette, 30% Viognier, 10% Grenache Blanc
• Fermentation: Destemmed and gently pressed to avoid bitterness. Fermented in thermo-regulated stainless steel. No MLF.
• Ageing: Aged in stainless steel six months on the fine lees.
• Vineyard & Vine Age: Biodynamic estate vineyards. Harvested early in the morning.
• ABV: 13.5%

Alberta CSPC/SKU #871303

2020 Côtes du Rhône Rouge

Cotes du Rhône AOC

A beautiful ruby red, biodynamic GSM you can rely on. An intense nose of Grenache's red fruit ranging from plum to goji berry, supported by Syrah's black pepper spice and a gamey leather kick from that splash of Mourvèdre. The palate is plush with soft, ripe tannins, unencumbered by any oak. This wine is a treat with charcuterie, grilled meat, and an assortment of cheeses. Best served at 16-18ºC.

• Varietal/Blend: 50% Grenache, 40% Syrah, 10% Mourvèdre
• Fermentation: Grapes sorted and destemmed, then vinified in concrete vats. Macerations lasts about 25 days.
• Ageing: One year in concrete and stainless steel vats.
• Vineyard & Vine Age:  Biodynamic estate vineyards.
• ABV: 14%

Alberta CSPC/SKU #871304

2020 Tradition Blanc Châteauneuf-du-Pape

Châteauneuf-du-Pape AOC

This historic cuvée of the Estate, produced since the 17th century, is a blend of different soils and varietals situated on the coolest terroirs of Châteauneuf-du-Pape, areas where the fierce Mistral wind blows strongest. The Grenache Blanc grapes come from the “La Crau” plateau, while the Clairette, Roussanne, Bourboulenc, and Picpoul varietals are grown in the “Vallon de la Solitude.” The Roussanne and Grenache Blanc grapes are fermented and aged in French oak barrique on the fine lees while the other varietals mature in stainless steel and concrete vats to retain their freshness.

A complex aroma of pineapple, peach, and brioche leads into a lively yet richly smooth palate of citrus, pear, candied melon, and an array of flowers, tobacco, and cedar. The long, gorgeous finish is dominated by a tensile minerality. Drinking now but ageing easily to 2030 and beyond. Serve at 10-12°C.

95 WS, 95 Decanter

• Varietal/Blend: 40% Roussanne, 30% Clairette, 20% Grenache blanc, 10% Bourboulenc & Picpoul
• Fermentation: The grapes are pressed after a short maceration on the skins for texture and nuance. Fermentation and aging are done in oak barriques for the Roussanne and Grenache Blanc components while the Clairette, Bouboulenc, and Picpoul are all co-fermented together in stainless steel vats. MLF is carried out on the Roussanne only. In the 2020 vintage, for the first time, 10% of the blend is vinified with a long maceration (like an orange wine).
• Ageing: Roussanne & Grenache Blanc aged on the lees in French oak barriques 10 months. Clairette, Bourboulenc, and Picpoul aged in stainless during that same time frame.
• Vineyard & Vine Age:  Biodynamic estate vineyards belonging to the domaine since the 17th century. Grenache Blanc from “La Crau” plateau; Clairette, Roussanne, Bourboulenc, and Picpoul from “Vallon de la Solitude.” The harvest is done by hand early in the morning into small 25kg crates. Yield an average of only 33hl/ha.
• ABV: 14.5%
• Produced cases: 833

Alberta CSPC/SKU #871305

2020 Tradition Rouge Châteauneuf-du-Pape

Châteauneuf-du-Pape AOC

This is Domaine de la Solitude's historical cuvée, in production since the 1970's. It includes the entire panorama of Southern Rhône varieties including a number of rarities.

The bouquet is prototypical CndP in all its glory, rich in garrigue and red fruit. Round on the palate and gorgeously balanced with with a nice sweetness and natural aromas of cocoa and morello cherry. The long, suave finish is particularly liquoriced. A wine with which to learn Châteauneuf-du-Pape's essence. Drink now or age up to 2035. Serve at 16-18ºC.

95 WS, 95 Decanter

• Varietal/Blend: 50% Grenache, 20% Syrah, 15% Mourvèdre, 10% Cinsault, 5% Counoise, Terret, Muscardin, and Vaccarèse (White and pink grapes are also present, but in very small proportions)
• Fermentation: After a double selection of the best bunches, first in the vineyard and secondly on a sorting table, the grapes are then vinified with indigenous yeasts in frustoconical concrete vats, some whole cluster and some de-stemmed, depending on the grape variety.
• Ageing: Over the span of 14 months 10% of the wine is aged in French oak barriques, demi-muids, and foudre, while 90% is aged in concrete vats. The wine is then bottled without filtration or fining.
• Vineyard & Vine Age: Biodynamic estate vineyards spanning the entire domaine's various terroirs in the heart of Châteauneuf-du-Pape. The grapes are harvested by hand, using buckets of 25 kgs. Only 29hl/ha yield.
• ABV: 13.5%

Alberta CSPC/SKU #871307

2020 Barberini Blanc Châteauneuf-du-Pape

Châteauneuf-du-Pape AOC

La Solitude's 2020 Cuvée Barberini Blanc ratchets up the intensity from the Tradition cuvée, showing more richness and depth and being more geared for the dinner table. Brioche, honeysuckle, toasted brioche, white flowers, and ripe stone fruits all define the nose. Its medium-bodied and shows plenty of mid-palate depth with a stunning finish of marmalade and peach compote and nuancing minerality. It will happily age in bottle another decade, improving further still. Serve at 10-12ºC.

94 WS, 94 Decanter, 94 JD

• Varietal/Blend: 80 % Roussanne, 10 % Grenache blanc, 10 % Clairette
• Fermentation: Grapes vigorously sorted before a Champagne-styled extremely gentle pressing. Fermentation takes place at 20°C in new barrels for the Roussanne, in one-year old barrels for the Grenache Blanc, and in a stainless steel tank for the Clairette.
• Ageing: 10 months ageing on the fine lees (80% new oak, 10% one year old oak, 10% stainless steel) with bâtonnage. Malolactic fermentation is carried out on the Roussanne portion. A further 6 months of stabilization in bottle is undertaken before being released to market.
• Vineyard & Vine Age: Biodynamic estate vineyards belonging to the domaine since the 17th century. Harvest is done by hand early in the morning into small 25kg crates. Yield an average of only 32hl/ha.
• ABV: 14%
• Produced cases: Only 2000 bottles & 50 magnums

Alberta CSPC/SKU #871306

2019 Barberini Rouge Châteauneuf-du-Pape

Châteauneuf-du-Pape AOC

This cuvée is a tribute to the founding fathers of Domaine de la Solitude, the Barberini (The Lançon family’s history at Domaine de la Solitude dates back to the 15th century, with 17th-century links to Tuscany and even the Popes (Barberini was the family name of Pope Urban VIII)). This wine is made from ancestral parcels of very old Grenache, Mourvèdre, and Syrah vines. The Grenache grapes come from old vines planted on the high quaternary alluvium terraces surrounding the Estate. These terraces are the cradle of the famous terroirs of quartzite pudding rocks above clay, giving the Barberini cuvée terrific tannic and aromatic force. This wine is aged for 18 months, spending most of this time in barrels, supplying beautiful development and oak spice to the wine.

An explosive yet refined nose, bright and intense with mixed spiced, savoury, and fruity notes of several stripes—think raspberry, black pepper, clove, tobacco, violet, vanilla, and milk caramel. It is a firm and crunchy style with a big hit of sweet spice on the finish. Great purity of soul with a velvety texture, precision, and persistence. This is the elegant strength of Châteauneuf-du-Pape at its best. This wine, still in its youth, will of course go well with a variety of red meats such like dry aged beef rib, but also consider a tagine of lamb with apricots or duck breast with cherry or, in about ten years, do as they do at the domaine and serve it with a hare à la royale. Barberini Rouge is best enjoyed between 3 and 20 years after vintage. Serve at 16-18ºC.

94 WS, 97 Decanter, 96 JS, 94 JD, 93 Vinous

• Varietal/Blend:  100% Pinot Noir
• Fermentation: A vigorous double sorting for the best bunches takes place at harvest in the vineyard and then on the sorting table at the cellars. Part of the grapes are fermented whole cluster and part are de-stemmed and crushed. They are vinified by gravity in concrete vats. Long macerations with gentle extractions make it possible to obtain powerful yet supple tannins.
• Ageing: Aged 18 months, 60% in French oak barries and demi-muids and 40% in concrete vats. Bottled without filtration or fining.
• Vineyard & Vine Age: Biodynamic estate vineyards spanning the entire domaine's various terroirs in the heart of Châteauneuf-du-Pape using only old vine plots. The grapes are harvested by hand, using buckets of 25 kgs. Only 24hl/ha yield.
• ABV: 15%
• Produced Cases: Only 5000 bottles & 300 magnums