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Domaine Duseigneur

Bernard and Frédéric Duseigneur
Rue Nostradamus (by D101) 30126 Saint Laurent des Arbres
Tel. 4 66 500 2 57
Direct sale: 1 September - 15 August. Closed Wednesdays.
Email: info@domaineduseigneur.com
Website: www.domaineduseigneur.com  

The domain covering 30 ha, (17 ha. of them in Laudun) was established in 1967 by Jean Duseigneur when he - as many other winegrowers - went back from Algeria.
At that time the fields were covered with trees and he had to remove them and plant vines.
Frédéric Duseigneur started to work at the domain in 1988. In 1992 he took over from his father together with his brother Bernard.
Since 2004 the vineyards have been certified biodynamique
(Member of Biodyvin, International Bio-dynamic Vinegrowing Syndicate)

Also since 2004 the well known wine writer and owner of Le Bistrot du Sommelier in Paris, Philippe Faure-Brac, has been advising and involved in the winemaking especially of the remarkable Cotes du Rhone Village Laudun which has his name on the label.
Since 2007 another capacity Phillipe Cambie is advising at the domain.

Everything at the domain happens strictly according to the biodynamical calender.
"Cellar activity is restricted to the most appropriate period of the Biodynamic calendar."

Wines:

Cotes du Rhone Village Laudun par Philippe Faure-Brac
2007: 60% Grenache and 40% Syrah. 
Syrah is aged in new barriques and Grenache in cement tank.

Lirac Mayran Odyssé
2009: 60% Grenache, 20% Syrah and 20% Mourvèdre.

Lirac Rosé
2010: 40% Cinsault, 30 Grenache, 20% Mourvedre and 10% Syrah.

Lirac Blanc 
2010: 60% Bourboulenc, 30% Clairette and 10% Grenache Blanc.

Cotes du Rhone Village Antarès
2009: 60% Grenache, 20% Syrah and 20% Mourvèdre.

Cotes du Rhone Village Domaine de Mayran Minha Terra
2009: 70% Cinsault, 15% Grenache and 15% Syrah.

 

Frédéric Duseigneur

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All wines except Laudun are aged in cement tanks.

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In the biodynamical workshop is made/blended/thinned the ingredients, which in very thin concentrations are spread over the vines.
The most important biodynamical ingredients are "500" and "501". "500" is dung put into horns from cows and then buried in the soil for some months. The result is a black extract which are spread over the vines in a very thin concentration - 200g/ha. "501" is a very fine powder of silica also spread on the vines - 4g/ha. From plants known for curative qualities is made “tea” to spread.
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In this "generator" the different biodynamical ingredients are prepared for use.

"500"

"501"

Secrets in olive oil

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Fermentation tanks.

The sign by D101 is very small

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Updated 08-01-2012