GRAPE VARIETAL
70% Grenache Noir, 20% Syrah, 5% Cinsault, 5% Mourvèdre.
APPELLATION
AOC Côtes-du-Rhône; fruit comes from parcels at the foot of the south face of the Massif d’Uchaux, north of Orange (Vaucluse). Certified organic and biodynamic (Demeter).
TERROIR
Sandy, well-drained soils derived from siliceous-calcareous sandstone; vines average ~45 years across ~6 hectares on the Uchaux slopes.
VINIFICATION
Grapes harvested and vinified by variety: destemmed, gently crushed, 8–10 days maceration at ~21–26 °C with daily délestage for the first five days; first winter in concrete tanks, then blending, light filtration, and bottling in June.
TASTING NOTES
Red and black cherry with a trim of plum; supple feel with lively freshness, fine-grained tannins, and a clean, fruit-led finish.
FOOD PAIRING
Built for hearty southern French dishes—daube, pot-au-feu, ratatouille, charcuterie—and equally at home with a grilled côte de bœuf; serve around 60-65f
You’ll find Vignoble Simian just north of Orange in the Vaucluse, at the foot of the Massif d’Uchaux. Vineyards neighbor the region’s wooded hills, and the terroir is a favorable recipe of sun and a patchwork of sandstone and limestone that perfectly suits Grenache and Syrah. In true Côtes-du-Rhône fashion, the focus here is on expressive blends, not single varietals. Fermentation and aging lean on concrete vessels, which play a subtle but crucial role—offering purity and restraint where small-format oak would otherwise smother the fruit.
Vignoble Simian “Combe des Avaux” Rouge, comes from a six-hectare site set against the south face of the Uchaux massif. It’s certified organic and biodynamic, and built on a classic mix: 70% Grenache, 20% Syrah, 5% Cinsault, 5% Mourvèdre. Vines average 45 years, rooted in sandy soils derived from siliceous-calcareous sandstone—one reason the wine reads clear and lifted rather than heavy.
5th generation vignerons Florian and Marion Serguier
Vignoble (Château) Simian is a fifth-generation family estate based in Piolenc. The Serguier family steers the ship today—Jean-Pierre with the next generation, Florian and Marion—farming across Châteauneuf-du-Pape, Massif d’Uchaux, and Côtes-du-Rhône. The domaine has been certified organic and biodynamic for over a decade, a long, steady pivot toward low-input farming that matches the family’s keep-it-simple cellar mantra.
“Combe des Avaux” is handled with a super-light touch after harvest. The grapes are destemmed, crushed, and given an 8–10 day cool temperature maceration with daily délestage early on. The wine rests through its first winter in concrete, the cépages are blended, then it’s lightly filtered and bottled in June.
Organic vineyards at Vignobles Simian
In your glass, red and black cherry play the starring role with a whisper of plum, dried thyme, bay, and a gentle note of brown spice in supporting roles. The palate is medium in weight with fine tannin and enough freshness to keep the finish on target. It’s an easy-going Southern Rhône; however, it won’t fade mid-meal and will stand up nicely to your favorite pairings.
For pairings, the estate’s own recipe book is a great starting point: daube, ratatouille, grilled meats, and good charcuterie. You can also take it in other directions—lamb kofta with yogurt and herbs, mushroom shawarma, roasted cauliflower with harissa, pizza with olives and anchovies, or weeknight pork chops with fennel and orange.