Domaine Rouge-Bleu was created in 2007 by Caroline Jones, an enologist from Western Australia, and Thomas Bertrand, who grew up in the Vosges mountains and spent 12 years in the UK wine trade before becoming a vigneron. The couple farms 8.5 hectares in Sainte-Cécile-les-Vignes, nestled between Gigondas and Châteauneuf-du-Pape, on their farm's original grounds dating back roughly 400 years. The estate is certified organic and guided by biodynamic principles, with old, deep-rooted vines grown on stony ancient riverbed and garrigue soil.
This 2020 bottle carries the Côtes-du-Rhône appellation and is built on the classic Southern Rhône GSM blend: Grenache, Syrah, and Mourvèdre. Grapes are hand-harvested and crushed but not destemmed, then fermented with wild yeast in traditional concrete tanks, where the retained stems help naturally regulate fermentation temperature. The wine is aged a minimum of 24 months, first in old French oak and then in uncoated concrete, and bottled with minimal sulfite addition.
The result is a concentrated, terroir-driven Southern Rhône red showing real depth and typicity, from old vines farmed with genuine biodynamic discipline.