COLOUR
Red
TYPE
Still
VINTAGE
2024
GRAPE
Syrah
PRODUCER
Domaine Vindiou
REGION
Rhône
CHARACTERISTICS
Body
Medium - Light
Sweetness
Dry
Acidity
Medium - High
Finish
Medium - Long
Intensity
Mid - Pronounced
Tannins
Medium - Low
AROMAS & FLAVOURS
ABOUT THIS WINE
Domaine Vindiou was founded by Thomas Junique and Cyprien de Lageneste, who met in Saint-Émilion in 2014 during their viticulture studies. After completing 16 harvests across three continents and eight countries, they reunited to establish their own micro-estate. Lacking the capital to buy land, they transformed an old, abandoned barn belonging to Thomas’s grandparents in the hillside village of Plats, Ardèche, into their cellar. The name 'Vindiou!' is a regional, old-school French exclamation of surprise and endearment used by Thomas’s grandfather. This microscopic, non-interventionist project represents the vanguard of 'new-wave' Northern Rhône natural winemakers, sourcing fruit from organically and biodynamically farmed plots in Gervans and Mercurol.
ALCOHOL
12.0%
AVG. PRICE
€25
STYLE
Natural
VEGAN
YES
SULPHITES
When to drink
Now or Later
Ideal temperature
14-16°C
INTERESTING FACTS
Fact 01
The winery is located in an old, abandoned barn belonging to co-founder Thomas Junique's grandparents in Plats, Ardèche.
Fact 02
The name 'Vindiou!' is a regional French exclamation of surprise, translating to 'By Jove!', which Thomas's grandfather said daily.
Fact 03
No mechanical pumps are used in the winery; all juice and wine are moved entirely by gravity or manually using buckets.
Fact 04
The 2024 vintage yielded an incredibly small production run of exactly 2,873 bottles and 30 magnums.
FOOD PAIRING
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WINE MAKING PROCESS
The winemaking process is strictly low-intervention and manual. Grapes are hand-picked in small 30-litre crates and immediately cooled in a refrigerated trailer to preserve freshness. Fermentation is conducted with 100% whole bunches using only native, wild yeasts. The grapes undergo 15 days of cool, semi-carbonic maceration with minimal physical extraction, including sparing use of traditional foot treading (pigeage). To avoid shearing the juice, no mechanical pumps are used; all movement is done by gravity or manually with buckets. Pressing is done slowly over 20 hours using 'Dentelle,' the estate's antique manual ratchet press. The wine is aged for 12 months in neutral French oak Burgundian barrels (4 to 7 years old) and bottled unfined, unfiltered, and with minimal sulfur dioxide.
