Mas du Chene

The History of Mas du Chêne

The family story began in 1915, when Frédéric Coste bequeathed 36 hectares of vines near the Camargue and the Rhône Valley to his daughter Valentine and her husband, Arthur Delon. Over the generations, the family acquired more land around the farmhouse. Raoul Delon took the reins from 1935 to 1982, followed by Philippe Delon in 1983 and Nicole Soyris-Delon from 1984 to 1999. All ran the property with passion and dedication at a time when most of the harvest was still sold in bulk.

The turning point came when Nicole died in 1999. Her only daughter, Emmanuelle, decided to leave everything behind and move to Mas du Chêne with her son to continue the family venture as a winemaker. Her partner, Luc Vignal, joined her in 2008 after several years on the retail side of the counter as a wine merchant. Together, they would have two daughters and create more than a dozen cuvées, most made from a single grape variety and organically grown. Their first label, called Reverse Gear, set out their vision: return to traditional farming methods, take time to observe the vines, work the soil and abandon synthetic chemical treatments. Emmanuelle Delon and Luc Vignal have since formalized their approach by beginning the conversion of the entire estate to organic farming. Over successive vintages, it has become a benchmark for vibrant wines from the Gard.

Terroirs and Vineyards of Mas du Chêne

Mas du Chêne comprises 64 contiguous hectares surrounding the winery, 50 of them planted with vines. The remaining 14 hectares consist of woodland, enclosed olive groves, hedgerows and fallow land. All play an active role in the area's ecological balance and biodiversity, a priority for the winemakers.

The terroir, on the right bank of the Rhône, consists of Villafranchian gravel, known locally as gress, formed during alternating periods of warming and glaciation in the Quaternary era and embedded in distinctive red sand. This structure plays a decisive role: rainwater seeps into the layer of rounded stones, collects in channels in the underlying ground and forms a discontinuous water table that regularly supplies the vines. The vineyard thus escapes the summer droughts that are becoming increasingly common in the region. The range of grape varieties is deliberately broad, allowing for this abundance of single-varietal cuvées. Syrah, Grenache and Carignan provide the Rhône Valley foundation; Cinsault brings balance; Merlot, Alicante, Pinot Noir and Sangiovese add originality; and Roussanne, Grenache Blanc and Vermentino make up the white varieties. The soils are worked mechanically, pruned vine wood is shredded and returned to the soil, and grape moths are controlled through mating disruption rather than insecticides. Only sulfur and copper are used in the vineyard.

Winemaking at Mas du Chêne

The approach in the cellar is as simple as it is rigorous: let the grape variety and the vintage speak. Every fermentation starts with native yeasts alone, with no commercial yeast or corrective additives. The grapes are generally destemmed, except for certain cuvées made using carbonic maceration, a technique that preserves bright fruit and supple tannins.

Depending on the cuvée, aging lasts six to twelve months: in concrete tanks to preserve freshness and pure fruit, or in used Burgundy barrels to add body and refine the texture. Some whites are even aged in barrels from Château d'Yquem. Certain cuvées take the approach further still, with no added sulfites at all. The result is wines with an effortless appeal, no apparent artifice, body, length and superb fruit aromas. These are bottles made for the table and for sharing, often described as joyful wines to drink freely, yet crafted with a precision that leaves nothing to chance.

The Cuvées of Mas du Chêne

Reverse Gear: the estate's very first cuvée and its manifesto. Made from 100% Carignan, fermented with native yeasts using carbonic maceration, then aged for six months in Burgundy barrels. The name says it all: a return to traditional methods. A red that is both vibrant and structured, with black fruit, spice and a lovely mineral backbone.

Friends Are Overflowing: pure Cinsault, made for immediate enjoyment. Pale in color, with tart red fruit and a supple, thirst-quenching palate. A bottle to open with friends, served lightly chilled alongside grilled food or a charcuterie board.

Pinot Chio: as its name suggests, this wine is made from 100% Pinot Noir, a grape exceptionally rare in this climate. Traditionally vinified with a short period of skin contact and aged for six months in concrete tanks to preserve its fruit, it offers cherry and blackberry on a delicate, tangy palate, lifted by a touch of spice and white pepper.

Merlot the Enchanter: a full-bodied, dense Merlot, harvested at optimal ripeness, with aromas of ripe red fruit. Fully destemmed, fermented with native yeasts in concrete tanks, then aged for seven months in used Burgundy barrels. The wine balances its ripe fruit with freshness, offering a lush, smooth yet lively profile.

Sangiovese: a highly original, Italian-inspired cuvée made from Sangiovese, probably the only planting of the variety in the entire Rhône Valley. Destemmed and vinified in concrete tanks, with half the wine aged in barrels for seven months. Bright and clear, it has a fruit-forward nose of blackcurrant and cherry with toasted notes, while the palate is powerful and generous yet light on its feet. A natural match for Italian-inspired cuisine.

Sulfur If You Can: the winery's most radical cuvée, made from 100% Syrah with no added sulfites whatsoever. A standard-bearer for the estate's organic and natural approach, it is all about pure fruit and easy drinkability, with the energy characteristic of wines made without additives.

Alicante: a rare single-varietal wine made from this old teinturier grape, now almost vanished from the French wine landscape. Deep, inky color, intense black fruit and a generous palate make for a characterful cuvée that reflects the estate's fondness for forgotten varieties.

Rosé Release: a direct-pressed rosé blending Syrah, Grenache and Cinsault, aged for six months in concrete tanks. Rose-petal color, aromas of citrus and peach juice, and a deliciously fruity palate carried by lively acidity. A spirited style, a world away from the standardized rosés of southern France.

Vermentino: an aromatic, appealing white, harvested at just the right ripeness to preserve acidity and freshness. Maceration on the juice solids, slow pressing, then vinification and aging in concrete tanks bring out the essence of the grape, with citrus, white flowers and Mediterranean salinity.

Vermentino Bubbles: the estate's sparkling cuvée, made from pure Vermentino, always fermented with native yeasts and aged for six months. Fine bubbles, crisp fruit and thirst-quenching freshness: the ideal bottle for an original aperitif.

The White Blend: a blend of Roussanne, Grenache Blanc and Vermentino, fermented with native yeasts, then transferred to barrels from Burgundy and Château d'Yquem for eight months of aging on the lees. A nose of ripe yellow fruit and flowers, with a lovely balance between richness and freshness on the palate. Recommended as an aperitif or with a shellfish platter.