COLOUR
Red
TYPE
Still
VINTAGE
2025
GRAPE
Syrah, Grenache
PRODUCER
Famille Bréchet
REGION
Rhône
CHARACTERISTICS
Body
Full
Sweetness
Dry
Acidity
Medium - High
Finish
Medium - Long
Intensity
Pronounced
Tannins
AROMAS & FLAVOURS
ABOUT THIS WINE
Plateau des Chênes is crafted by Famille Bréchet, a distinguished family with five generations of winemaking history in the Southern Rhône Valley. Located in the Lirac appellation, just across the river from Châteauneuf-du-Pape, this estate benefits from a very similar terroir of large rounded stones (galets roulés) and sandy-clay soils. Since acquiring the property in 2010, Laurent Bréchet has entrusted its management to the elite technical team of Château de Vaudieu, their flagship Châteauneuf-du-Pape estate. This pedigree brings exceptional precision and expertise to Lirac, offering a wine of remarkable complexity and structure that rivals its more famous neighbor at an accessible price point.
ALCOHOL
15.0%
AVG. PRICE
€16
STYLE
Classic
SULPHITES
YES
When to drink
Now or Later
Ideal temperature
16-18°C
INTERESTING FACTS
Fact 01
The vineyard's terroir is considered a 'twin' to Châteauneuf-du-Pape, separated only by a few kilometers and the Rhône River.
Fact 02
Managed by the elite winemaking team of Château de Vaudieu, bringing grand cru pedigree to the Lirac appellation.
Fact 03
The 2025 vintage features a Syrah-dominant blend (60%), a departure from the traditional Grenache-heavy blends of the region.
FOOD PAIRING
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WINE MAKING PROCESS
The winemaking process for Plateau des Chênes is designed to preserve the purity of the fruit while building a structured, age-worthy profile. Grapes are hand-harvested in small 10 kg boxes to prevent premature crushing. In the cellar, the fruit is 100% destemmed and crushed before being gravity-fed into temperature-controlled stainless steel vats. Fermentation and maceration take place over 25 to 30 days at controlled temperatures of 25°C to 28°C, utilizing daily pump-overs and rack-and-return (délestage) to gently extract color and tannins. The wine is then transferred directly into oak barrels and 600-liter demi-muids (one and two years old) for malolactic fermentation and aged for approximately 12 months.
