GRAPE VARIETAL
Primarily Cabernet Sauvignon, with a supporting role played by Syrah. The blend leans into the Cab’s darker fruit and structure while Syrah adds a little extra punch of dark fruit.
APPELLATION
IGP Côteaux du Pont du Gard is a flexible designation in the Gard department of southern France. (I’ve rarely seen wines from this AOC here in the states.) It allows for creative blends and non-traditional expressions outside the stricter AOC system.
TERROIR
The vineyards sit on limestone and clay soils with good drainage and sun exposure. The proximity to the Mediterranean and the influence of the mistral wind help maintain freshness and balance in the fruit.
VINIFICATION
The domaine practices organic farming and minimal intervention in the cellar. Grapes are destemmed and fermented with native yeasts, followed by aging in concrete and neutral vessels to preserve varietal character and texture.
TASTING NOTES
Roc Rouge is savory and structured, with notes of black plum, smoked herbs, and cracked pepper. The palate is gently firm, showing a mix of tertiary fruit and earthy undertones with a dry, persistent finish.
FOOD PAIRING
Pairs well with grilled meats, lentil stew, or ratatouille. For a more inventive match, try it with roasted mushrooms and polenta, or a spiced beet and blaci walnut salad. Its depth and restraint make it versatile across rustic and refined dishes.
Côteaux du Pont du Gard sits between Nîmes, Uzès, and the Roman aqueduct that gives the IGP its name—a sunny corridor where the Rhône and Languedoc meet. It’s a classic Mediterranean landscape, filled with scrubby garrigue, olive groves, and vineyards rooted in limestone, clay, and pockets of rolled pebbles. While the local reds often lean into Rhône staples like Grenache, Syrah, Mourvèdre, and Carignan, the IGP framework allows more latitude, so Cabernet and other varieties appear here more freely than under stricter AOC rules. It’s pretty rare to see wines from the Côteaux du Pont du Gard AOC here in the States—most of it’s snapped up locally in the Gard and surrounding Departments.
Domaine Aubaï Mema calls the village of Aubais home—close enough to the Med to feel the breeze, and close enough to the Cévennes for the diurnal swing the grapes love. The estate farms organically (since 2002) with a light biodynamic touch, returning organic matter to the soils and harvesting by hand. That mix of simple, steady vineyard work and flexible IGP rules sets the stage for characterful, place-savvy wines that happily get to color outside of the AOC lines.
At the Pont du Garde — AWM 2017 Customer Field Trip to France
The property is the vision of Mark Haynes—”the gentleman vigneron”—who put down roots at the foot of Aubais and built Aubaï Mema into a small, hands-on domaine. His house vinous style prizes clean farming, gentle extraction, and blends that reflect the local terroir. It’s an unpretentious setup—organically worked rows, simple, yet practical cellar management, and a focus on wines that feel anchored to this gorgeous slice of the Gard.
“Roc Rouge” is a prime example of coloring outside of the strict AOC rules. The 2016 bottling is an IGP Côteaux du Pont du Gard red made from a regionally-unconventional blend of Cabernet Sauvignon (95%) with a dash of Syrah (5%). In a neighborhood better known for Grenache-led reds, this combination reads as both pragmatic and expressive of the IGP’s freedom. Technical notes put it at 13% alcohol with low residual sugar, and the élevage keeps oak influence in the background, so the fruit and terroir shine.
Importer Jason Tippetts of Barrique Imports with Vigneron Mark Hayes of Domaine Aubaï Mema
Photo courtesy of imprter Jason Tippetts and Barrique Imports
Tasting the 2016 today is a testament to the wine’s cellar time and gentle development in the bottle.. Tertiary layers unfold in your glass from this perfectly cellared wine, presenting a bonanza of dried blackcurrant, tobacco leaf, black tea, and a touch of roasted olive tapenade over a persistent base of dusty cassis and plum. The Syrah’s small contribution adds a nice beam of pepper spice, leading the way to fine-grained and integrated tannins that resolve with just the right savory note.
For pairings, start with the terrific traditional fare from the Gard like gardianne de taureau with olives and orange peel (featured at our last AWM Wine Dinner with Jason), herb-rubbed lamb over white beans, brandade de Nîmes with a tomato-olive salad, or grilled sausages with lentils and roasted peppers. For inventive international inspirations, try smoked-paprika-rubbed pork chops, wild mushroom and beef ragu with onion confit, grilled eggplant over quinoa pilaf, or a charred-cabbage “steak” with anchovy-capers salsa verde. The wine’s mature, savory tones love slow-cooked textures, umami, and anything with a saline, olivey edge.