Pointe du Diable, coastal vineyard

The coastal Pointe du Diable terroir, with a strong maritime climate, includes many plots with a sandy soil made up of ancient alluvial deposits scattered with quartz shards. The Pointe du Diable cuvée produces wines reminiscent of sea breezes that are ideal for drinking with shellfish and grilled fish. This unique terroir creates lively red, white and rosé wines with a long finish and freshness from the excellent balance between fruit and acidity.

Pointe du Diable blanc 2015

Pointe du Diable Blanc 2015

  • Grape varieties: 80% Rolle (Vermentino), 20% Semillon.
  • Soil: sandy with ancient alluvial deposits scattered with quartz schist.
  • Harvest: From 16 September 2015.
  • Vinification: Maceration at low temperature. 3-month aging on fine lees.
Highly aromatic nose, fine, fresh, grapefruit, ripe citrus fruit, lively freshness, clear finish, slightly salty, gourmand and lingering in the mouth. Serving temperature: 7°C to 10°C.
Aperitifs, seafood, asparagus, grilled fish, goat’s cheese.

Pointe du Diable Rosé 2016

  • Grape varieties: 60% Grenache, 40% Cinsault.
  • Soil: sandy with ancient alluvial deposits scattered with quartz schist.
  • Harvest: From 14 September 2016.
  • Vinification: Skin contact. Maceration at low temperature (24 hours). Aged on fine lees (3 months).
Clear salmon colour.
Notes of white fruit, eucalyptus and sea breezes. Clean attack. Lingering notes of litchi, candied citrus fruit, grapefruit, etc.
Serving temperature: 14°C to 15°C.
Curried prawns, five spice squid, salmon confit with fromage frais or any veggie meal.
Pointe du Diable rouge 2013

Pointe du Diable Rouge 2013

  • Grape varieties: Syrah, Grenache, Cabernet Sauvignon
  • Soil: Sandy soil with ancient alluvial deposits scattered with quartz shards.
  • Harvest: From 24 September 2013.
  • Vinification: Maceration at low temperature. Long fermentation (4 weeks). 40% aged in oak barrels.
Highly aromatic nose, fresh, fine and complex, violets, spices, liquorice and black soft fruits. Fruity, flavourful attack, tannic, sea breeze notes, fresh, mineral finish. Serving temperature: 16°C to 18°C.
Mixed grill, skirt steak with shallots, grilled rib steak, braised beef provençal, hard cheeses.