With an extensive winemaking history, the Brechet family are perfectly suited to maintaining and improving upon their flagship property, Chateau de Vaudieu. Built in 1767 by Admiral Gérin, a lieutenant in the Marseille admiralty, the Chateau is one of only three genuine 18th Century chateaux in Chateauneuf-du-Pape and takes its name from the ‘Val de Dieu’ (Valley of God) area used for cultivation for over 250 years. Aptly named, the hills and terraces in this area have the best possible exposure and have a variety of terroirs which are perfect for growing vines. The estate’s mosaic of terroirs has more than 7 geological components ranging from limestone to a significant proportion of sandy soil. The fine tannins, precision and elegance of Chateau de Vaudieu’s wines are often attributed to this high quality, sandy terroir as well as the varying altitude (between 85 and 125 metres) of the vineyards.
In the mid-19th Century, Chateau de Vaudieu was one of the four great Chateauneuf-du-Pape vineyards, producing over 200hl of quality wine. However, as with many other estates, Chateau de Vaudieu suffered substantial vine losses during the outbreak of phylloxera. The estate was then rescued in the twentieth century by Gabriel and Juliette Meffre. The pair replanted and expanded the vineyards to reach their current 70 hectares. To this day the estate remains a family affair; Gabriel’s daughter Sylvette Brechet took control in 1987, who was then succeeded by her son, Laurent, in 1990. Laurent’s brother, Julien, also joined the team in 2006. They worked alongside consultant Philippe Cambie until his passing in 2021, respecting the unique terroir and creating prestigious wines.
The estate has been modernised over the years and the reputation of the wines produced has continued to gain admirers. Producing a selection of outstanding red and white cuvees, Chateau de Vaudieu makes use of Chateauneuf-du-Pape’s 13 grape varieties however it is grenache which dominates the blends. The yields from the vines are generally low – ranging between 40 and 70 years old – which is accentuated by the estate’s decision to only use the finest clusters of harvested grapes.