2022 Domaine La Patience Vin Blanc
A blend of Grenache Blanc and Chardonnay, sourced from La Patience’s own vineyards (organic-certified) and Vermentino, purchased from a sustainably grown (HVE certified) vineyard on an old sandstone terrace. The grapes are direct-pressed, fermented with added neutral yeast, and vinified in temperature-controlled concrete and stainless steel tanks.
Tasting Notes
This bright, unoaked blend is easygoing and super fresh, with intriguing notes of honeysuckle, lemon zest, crisp apples and minerals. It’s light in body but with Vermentino’s characteristic viscosity adding delightful texture. Great by itself as an aperitf, pool wine or “porch pounder” as we say, but also wonderful with salads, fish and soft cheeses.
About Domaine de la Patience
This family estate, established in 1930, takes its name from a wild, aromatic Mediterranean herb called “La Patience” that can be found throughout the vineyards. Owener and winemaker Christophe Aguilar has more than 40 years of vineyard work under his belt – before taking over the family domain in 1998, he used to run a nearby cooperative. His arrival at La Patience was a huge turning point: he made the domaine go organic in 2007, added a lot of new vineyards to it, and simplified the vinifications. “I realized I needed to stop poisoning myself with the chemical treatments we were using, as I felt worse and worse when working in the vineyards,” he recalls the concerns that led him to this decision. Christophe also gradually grew the domaine from the original 15 hectares his family had: he now farms 100 hectares of organic-certified wines across the Costières de Nîmes and Coteaux du Pont du Gard, two neighboring AOCs with distinctive terroirs and a lingering scent of La Patience, the wild, aromatic Mediterranean herb that gave its name to the estate. “I’m really focused on the vineyards – the priority is to have beautiful vines and grapes, because then you have much less to do in the cellar. It really makes your life much easier. This is a journey that wouldn’t be possible without understanding your terroir first by seeing and feeling the link between what happens in the vineyard and then in the cellar.”