In the early 1970ties the beautiful place, built around 1750, was purshased by Odette and René Bastide. They renovated some of the vineyards and replanted where needed. These plantings together with older parcels are the base for the wines made at Pesquié today. All grapes were delivered to the co-operative.
Around 1985 their daughter Edith and son-in-law Paul Chaudière took over the place. Before that time the couple had worked far away from wine business. They had jobs as physiotherapist and speech therapist. The father of Paul Chaudière was an oenology professor at the wine institute in Orange, so he was not quite unfamiliar with the task.
They decided to make the wines at the domain and constructed new cellars. The first bottling at the domain took place in 1990.
In 2003 the next generation took over. Today the place is run by Alexandre and Frédéric sons of Paul and Edits - together with a cousin Renaud.

The vineyards are situated in four communes, Blauvac, Mormoiron, Ville-sur-Auzon and Mazan. The total area is about 72 ha. Since 1985 organic farming without cerfication. In 2010 started an official conversion into agriculture biologique.

Ventoux Artemia
50% Syrah (50+ years) and 50% Grenache (80+ years) - 25 hl./ha. From two separate parcels. Fermentation of Syrah in 4 hl. wooden casks, Grenache in bigger wooden casks. Aged in barriques for 18 months. 50% new and the rest 1-2-years-old. Debut vintage: 2004.

Ventoux Quintessence
80% Syrah and 20% Grenache. 21 days of maceration.
Aged in barriques for 12 months. 40% are new, the rest are 1-2-years-old.

Ventoux Prestige
70% Syrah and 30% Grenache. 21 days of maceration. Aged in barriques.

Ventoux Terrasses
70% Grenache and 30% Syrah. 15 days of maceration.
35% aged in 2-3-years old barriques.

Ventoux Rosé Les Terrases
40% Grenache, 50% Cinsault and 10% Syrah. 100% Saignée

Ventoux Rosé Perle de Rosé
Grenache, Cinsault and Syrah
50% is Saignée and the rest directly pressed wine.

Ventoux (?) Blanc Quintessence
80% Roussanne and 20% Clairette.
Roussanne some maceration before the pressing. Fermentation in wood.

VDP Viognier du Pesquié
100% Viognier

VDP Chardonnay du Pesquié
100% Chadonnay.

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Chateau Pesquié

Frédéric, Alexandre, Edith and Paul Chaudière.

The cellar of vinification

The cellar with barriques - Photo: belong to the domain