Varietal/Blend: Grenache
Farming Practices: certified organic
Altitude / Exposure: 320 m / SE
Soil: clay soils
Vine Training: Guyot
Harvest Technique: hand harvested
Year Vines Were Planted: 1970’s
Yeast: indigenous
Fermentation: traditional fermentation in cement tanks
Maturation: 6 months in concrete tanks
Sulfur: total 72mg/L
Vegan: no
Alcohol: 15%
Fined: no
Filtered: no
Country: France
Region: Rhone
Subregion: Ventoux
“Intense red color. A powerful mature grenache with
spiciness, wild ‘garrigue’ herbs and liquorice cooked fruits
flavors. The natural sweetness is just pointing delicately in
the mouth and contributes to cover the alcohol and to
enhance the intensity, complexity as well as the length of
the after taste.”

Anne Pichon
Anne Pichon and her late husband, Marc Pichon, started an agrarian-
bohemian life together in the 1990’s when they moved into an
abandoned farm house at the base of Mont Ventoux. The began to
resurrect the a defunct domaine called Murmurium, meaning “the
buzzing song of bees.” And while the 15 hectare vineyard was in poor
shape, the site was properly organic for many years leading up to Anne
and Marc’s stewardship. Today, Anne produces no more than 40
barrels of wine for T. Edward along with her sister-in-law Véronique
who manages the commercial affairs. The wines themselves are named
“Sauvage” inspired by the Pichons’ respect for and attachment to
nature.

The micro-climate Anne Pichon’s vineyard is dry, with cool, manually
tilled soils that retain moisture when it rains. And because of the Mistral
that sweeps up from the hills below, fruit is less susceptible to rot and
disease, providing and ideal environment for organic viticulture.
Employing careful vineyard management, low yields and late
harvesting, Pichon hand-harvests and de-stems all of the fruit. Reds
are vinified in small 50 HL cement tanks or stainless steel, at low
temperature to achieve a long maceration and two gentle pump overs
daily, with additional manual punch downs if necessary. The
fermentations extend 3 to 4 weeks with a slow progressive increase in
temperature to extract a very fine tannin structure. The malolactic
fermentation and ageing take place partly in oak barrels but mostly in
cements tanks. White wines are made from only a light pressing of first
run juice and vinified in stainless steel tanks with strict temperature
control to maintain a balance of ripe fruit and freshness.