Domaine La Manarine Les Terres Saintes &

Domaine La Manarine Les Terres Saintes 'Plan de Dieu'

Regular price $248.00
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Region: AOC Côtes du Rhones Village France

Size: 750 ml

Alcohol: 14.5%

Grapes: 100% Grenache

Enjoy at 16-18°C


Tasting Note: 

The Plan de Dieu has both depth and balance with aromatic notes of crushed pepper & berries on the plate with red berry flavors predominant. It is both round and dense.


The prestige cuvée of Manarine is destined for aging and bears the name: “Terres Saintes”. It is produced from a selection of lower yielding old vines (average 55 years old). Gilles destems the entire harvest and uses cement tanks for fermentation. The “Terres Saintes” (structured as a “vin de garde”) benefits from a longer “cuvaison” of 30 days or more. During the “elevage” both red wines go through “delestage” and “remontage” (a technique whereby the tank is completely emptied and the wine pumped back into it on top of the layer of skins) to extract color and flavor. Once the fermentation is complete, the wine is racked into cement vats for aging but 20% of the “Terres Saintes” is also aged for 8 months in “demi-muids” (larger barrels of 600 liter size). The wine is bottled without filtration after a 24 month “elevage”. On average, 4800 bottles of Terres Saintes are destined for our use in the US market each year. Organic.


About Domaine La Manarine:

Domaine La Manarine is located in the town of TRAVAILLAN in Vaucluse, a small village of 676 inhabitants located 35 km north of Avignon, 10 km east of Orange and 20 km west of Vaison la Romaine. The domaine was created by Gilles Gasq in April 2001. The winery and majority of his vineyards are located within the commune of Travaillan, on a splendid plateau northeast of Orange in the southern Rhone. Gilles is a talented vigneron who has honed his skills working as an assistant to Paul Jeune, the proprietor of Domaine Monpertuis in Chateauneuf-du-Pape.

Domaine La Manarine practices organic viticulture. Work in the cellar is minimal with little intervention. Fermentations are left to start with indigenous yeasts, with no fining and only a light filtration is utilized if needed.