We interviewed three sommeliers from the Luberon who entrusted us with their preferences regarding wines from Luberon and Ventoux. Learn more about the history of our appellations and their main features.
AR: For me, they are very high-quality wines. The wide range of grape varieties means that this region is a fine ambassador for French viticulture with great wines that are really good value for money. This variety is quite unique: in the Durance valley in the southern part of the Luberon, the soil is sandy, marly and full of clay. The soil on the Luberon hills has more limestone in it, and is covered with pebbles, which inevitably gives a broader spectrum of flavours!
PV: For my part, I'm keen on everything! I like the full-bodied taste of red wines, the intensity of whites and the freshness of rosés. And there's a wide assortment of rosés in the Luberon and Sud Ventoux, from rosé piscine to gastronomic rosés. The wines sell out quickly over the course of the year. It's a shame, because a rosé often tastes even better the year after!
NM: These wines are of very good quality. They're a pleasure to drink and they're reasonably priced. The wide variety is linked to the expertise of the winemakers, and they're a great discovery. You could keep some of the red wines for five to ten years. Some of the estates give a lot of thought to how to control the maturing process, producing wines you can drink when they're still young and which stand the test of time very well.
PV: The first thing I highlight when introducing one of these wines is the expertise of each and every winemaker. These enthusiasts run small vineyards, working painstakingly and to high standards to produce blended wines. They diversify their wines by, for instance, growing the same variety in different spots and making diverse blends by exploiting the maturity of the parcels of land.
NM: The soil in Luberon Coeur de Provence is so diverse that the Luberon, Ventoux and IGP Vaucluse appellations deserve to have sub-appellations. Generally speaking the wines are made using natural, successful methods and they're often organic or the inputs are controlled.
AR: The fact that they're part of the Luberon Regional Natural Park has an unmistakable impact on the quality of the soil and the way wines are grown. A high proportion of the vineyards are organic, and other producers use semi-organic methods. And it's much easier here since the dry climate lends itself well to the requirements of this type of growing.
AR: When the Romans settled in the region, they grew vines an cereals in particular. Luberon wine, which was well-known, gradually toppled the Roman wines. The emperor, faced with this "foreign" competition, issued a decree: the vines in Provence were to be uprooted, and growing cereals crops was banned. We had to wait another century and for another emperor before winemaking was authorised again and the vines returned to our landscape. Later on, the popes breathed new life into winemaking in the Comtat Venaissin, partly to make wine for communion.
AR: Vine growing in the region in recent decades has benefited from advances in technology and a more selective approach to production (less intensive and with better quality).
PV: And that's gone hand-in-hand with changes in people's attitudes towards wine: they're drinking less but it's of better quality. It's all about wine that's a pleasure to drink and that's been grown lovingly and carefully by the vineyards and wine cellars. The latter make very elaborate wines that showcase the quality of every winegrower's work.
Discover ideas for food and wine pairings from Luberon and Ventoux, chosen by three sommeliers from the region, through their interviews.
Pourquoi nos sommeliers aiment les vins du Luberon et du Ventoux?
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