winery

Domaine de Rimauresq

Provence, France

Philosophy

Gravity-fed cellar, parcel selection, and low-intervention winemaking emphasize mineral expression across three colors. Cold-maceration and temperature-controlled fermentation in stainless steel preserve aromatics; whites and rosés age on lees; part of reds rest in French oak demi-muids for 10–14 months.

Reputation

After phylloxera devastated the vineyard in the late 19th century, Augustin Isnard reconstituted Rimauresq in 1882, earning a silver medal three years later for vineyard recovery and wine quality. The estate rose to prominence as a founding member of the Côtes de Provence Cru Classé in 1955, a classification that, like Bordeaux crus, rests upon heritage and terroir excellence rather than production volume.

AllocationVineyard size varies slightly across sources: 57 hectares (Boutinot, recent) vs. 60 hectares (multiple sources, some older). Used 57 as more recent authoritative figure. Annual production estimated at ~150,000 bottles based on ~3 hectolitres/hectare yield across 57 hectares, with white cuvées representing ~10% of total. US importer not definitively identified in search results despite US distribution evidenced by Wine-Searcher and retail listings. Ecocert certification year confirmed 2020 after 2016 conversion start. Wemyss family remains proprietor (Scottish origin, whisky distillery heritage). No current parent company identified. Website available in French and English. Organic certification body: Ecocert (control code FR-BIO-01 is standard for Ecocert in France but not explicitly stated for this producer).

No benchmark products catalogued for this producer yet.