Bernard Gripa

History of Domaine Bernard Gripa

The Gripa viticultural lineage dates back to the 17th century, on the Saint-Péray side, before the family settled in Mauves around 1850, in this village once known as the pays du vin de Mauves, celebrated even in the literature of Victor Hugo. For generations, the harvest made its way to the négociant trade, as was common throughout the region. The turning point came in 1974, when Bernard Gripa decided to vinify and bottle the entirety of his production at the estate — a bold choice at a time when Saint-Joseph and Saint-Péray remained largely unknown appellations, overshadowed by the renown of Hermitage and Côte-Rôtie.

Fabrice Gripa, his son, returned to the estate after several experiences abroad, notably in Western Australia, and took charge of winemaking in the late 1990s before assuming the management of the property from 2001. Under his leadership, the surface area grew to seventeen or eighteen hectares, the aging became more precise, the proportion of new wood diminished and new single-plot cuvées were created, such as the Saint-Joseph rouge from the lieu-dit Le Paradis, launched in 2016. Bernard, long still at the helm of the plough, and Fabrice share the same conviction: here, nothing is done for the sake of fashion. The style they claim is one of an assumed classicism, praised equally by the Guide Hachette, the Revue du Vin de France and American critics, who regularly place the estate's whites among the greatest of the northern Rhône.

Terroirs and Vineyards of Domaine Bernard Gripa

The vineyard is divided between two neighbouring but dissimilar appellations. In Saint-Joseph, all the parcels are located in the historic heart of the cru, between Mauves and Tournon-sur-Rhône, on steep hillsides of partially decomposed Tournon granite. These poor, well-draining and warm soils, arranged in terraces supported by dry-stone walls, force the vine to root deeply and give the Syrah its signature of black fruit, violet and pepper, with a recognisable mineral backbone. Some white parcels, including the one that provides the Le Berceau cuvée, feature Marsanne vines planted as early as 1920, facing the Hermitage hill.

In Saint-Péray, an appellation devoted exclusively to whites, the estate holds approximately five hectares in the Putiers sector, where the clay-limestone substratum rests on weathered granite, with deposits of pebbles and limestone blocks. This dominant limestone character, rare in the northern Rhône, imparts tension, salinity and length to the Marsanne and Roussanne blends. The entire vineyard is managed entirely by hand, with no mechanisation possible on the slopes, with inputs of organic compost, ploughing, short pruning and hand harvesting in small crates, in order to preserve the integrity of the berries.

Winemaking at Domaine Bernard Gripa

The cellar applies a philosophy that Fabrice Gripa readily summarises with the word classic. For the reds, the harvest is largely destemmed, with a proportion of whole berries (around 10%) retained according to the vintage. Fermentations start with indigenous yeasts in open vats, and maceration continues for around twenty days, punctuated by two daily punch-downs or pump-overs, without seeking excessive extraction. Aging then takes place for eight to twelve months in Burgundian barrels of 228 litres and in demi-muids of 600 litres, with a deliberately reduced proportion of new wood, the priority remaining the purity of the fruit and the fineness of the tannin.

The whites, which have made the estate's reputation, are pressed slowly and then vinified depending on the cuvée in temperature-controlled tanks, in barrels or in demi-muids. Aging on fine lees, from eight to twelve months, sometimes combines tank and old wood, with measured lees-stirring, in order to combine volume, creamy texture and freshness. This mastery of aging explains the unusual keeping ability of the house's Saint-Péray and Saint-Joseph whites, which gain in spiced and truffle-like complexity after five to ten years in the cellar.

The Cuvées of Domaine Bernard Gripa

Saint-Joseph rouge: the estate's blended cuvée, sourced from Syrah planted on the granitic hillsides of Mauves and Tournon. It shows itself to be upright and fruity in its youth (cherry, blackcurrant, soft spices), with tight tannins that soften after three or four years. A classic and thoroughbred Saint-Joseph, ideal over five to seven years of aging.

Saint-Joseph rouge Le Berceau: the house's flagship red cuvée, a selection of the oldest Syrah vines (often 70 to 80 years old) located in the historic heart of the appellation. Deeper, denser and more concentrated, it unfurls an exuberant bouquet of overripe black fruits, cocoa, juniper and truffle. Its fleshy chew and volume make it a gastronomic wine capable of aging for ten years and beyond.

Saint-Joseph rouge Parady: born in 2016 from a small two-hectare parcel of the lieu-dit Le Paradis, on Tournon granite, this confidential cuvée is produced in very limited quantities only. Aged first in demi-muids then in multi-vintage barrels, it favours precision and tension over power. A chiselled Saint-Joseph, highly sought after by enthusiasts.

Saint-Joseph blanc: a predominantly Marsanne blend with Roussanne, sourced from terraced vineyards between Mauves and Tournon. Richer and more ample than the estate's Saint-Péray wines, it blends almond, menthol, yellow fruits and white flowers, with a beautiful noble bitterness on the finish — the signature of Marsanne. A generous and perfectly balanced food wine.

Saint-Joseph blanc Le Berceau: the flagship white cuvée, sourced from a parcel of centenary Marsanne planted in 1920 in the lieu-dit Saint-Joseph, facing the Hermitage hill. Its careful barrel aging imparts an uncommon intensity, between candied fruits, honey, roasted hazelnut and smoky notes. A sensual, dense and long wine, to be opened young a few hours in advance or forgotten for a decade in the cellar.

Saint-Péray Les Pins: a blend of approximately 70% Marsanne and 30% Roussanne, sourced from the parcels of the Putiers sector on clay-limestone and weathered granite. After eight months of aging on fine lees, it delivers a bouquet of white flowers, hawthorn, citrus, apricot and crushed stone, lifted by brioche notes. The palate, round and enveloping, remains taut thanks to a vibrant minerality. A benchmark of its kind at a still reasonable price.

Saint-Péray Les Figuiers: the estate's single-plot selection in Saint-Péray, sourced from the oldest vines, with a significant proportion of Roussanne. Aged for around twelve months in barrels on fine lees, with approximately 20% new wood, it offers pineapple, quince, narcissus, honey blossom and a hint of honey, on an enveloping texture. Fresh, energetic and of remarkable purity, it ranks among the very finest expressions of the appellation and can be cellared for a good ten years.

Vin de France Cerise: the house's gourmand curiosity, an original blend of Syrah and Cabernet Sauvignon planted at Mauves, outside the framework of any appellation. Vinified and aged entirely in stainless steel vats for twelve months, it focuses on crunchy fruit — blueberry, black cherry — and a supple, lightly spiced palate. A wine for immediate pleasure with an unbeatable quality-to-price ratio, perfect with Ardèche charcuterie or a grilled dish.