At Domaine la Manarine, they do not overdo their Chateauneuf-du-Pape. It starts with terroir: they have two special sites, side by side, that are at the extreme northern end of the AOC where it is significantly cooler than elsewhere. One site has the traditional galets, the large pebbles that contribute to Chateauneuf’s unique flavors. The other site is quite sandy, a soil-type that is associated with the more elegant wines of the AOC, such as Rayas. All of this makes possible a Chateauneuf that is fresher, cooler-fruited and more restrained.

These qualities are enhanced by Manarine through organic farming and a very hands-off traditionalist approach in the cellar. Nothing is forced. Fermentations are all natural. Half the grapes are left on their stems. There is no barrique aging. The terroir lends itself to elegance, and Manarine make sure elegance takes center stage in the winery.