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Domaine du Vieux Télégraphe
Vignobles Brunier
Daniel and Frederic Brunier
Route Chateauneuf du Pape 3, 84370 Bedarrides (Vieux Telegraphe)
Tel. 490 330 031
Direct sale: Monday - Friday 8.00-12.00 and 13.30-17.30.
(Red Vieux Telegraphe
is normally not available)
Mail
Web: http://www.vignoblesbrunier.fr/
In 1898 the great grandfather of the owners today Hippolyte
Brunier planted an area in La Crau with vines. His son Jules Brunier continued
the planting up to 17 ha. and called the property Vieux Télégraphe named from an old signal tower
built in 1792 by Claude Chappe the inventor of the optical
telegraph. After the Second World War the third generation Henri Brunier
enlarged the property furthermore and created the special style of the wines
from Vieux Télégraphe. The owners since 1986 Daniel and Frédéric
Brunier has purchased two estates Domaine la Roquète in 1986 and in 1998
Domaine les Pallieres in Gigondas with 25 ha. AOC Gigondas. They own this estate
together with their American importer Kermit Lynch
The domain covers 70 ha. all of them situated at La Crau. Chateauneuf
du Pape Vieux Télégraphe La Crau
65% Grenache, 15% Mourvedre, 15% Syrah, 5% Cinsault
and other varieties.
The average age of the vines is 60 years. Fermentation and ageing for 10 months
in cement tanks and after that ageing in foudres for 12 months.
Production about 200.000 bt. Chateauneuf
du Pape Télégramme
From vines less than 30 years old, mainly Grenache. Fermentation and
ageing like the red Télégraphe but a shorter time in foudres.
Wine from younger vines at Roquète might go into the blend.
The name Télégramme was used for the
first time in 2002, where no Vieux Télégraphe was made. Production
45.000-50.000 bt. Chateauneuf
du Pape Blanc Vieux
Télégraphe
40% Clairette, 30% Grenache
Blanc, 15% Bourboulenc og 15% Roussanne.
30% fermented and aged in tank, 70% in barriques or demi-muids.
The average age of the vines are 40 years. Production about 25.000 bt. Chateauneuf
du Pape Blanc Télégramme
40% Rousanne, 30% Grenache Blanc 20% Bourboulenc and
10% Picpoul.
30% fermented and aged in tank, 70% in barriques or demi-muids.
From 20-years old vines.
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