Our flavours

The appellation area stretches from the undulating plains of the Uzège to the foothills of the Cévennes. The hillsides are bathed in sunshine and scattered with traditional drystone shelters known as capitelles, and the vines grow cheek by jowl with olive groves and truffle oaks.

In 2016 there were 285 hectares of vineyard under production across 77 villages, supporting around 40 winegrowers and 10 cooperative wineries. 10,945 hectolitres of wine were produced: 58% red, 25% white and 17% rosé. Of all the Rhône Valley AOCs making wine in all three colours, the Duché d’Uzès appellation is the leading producer of whites.

A World of Flavour

The Duché d’Uzès appellation area is bordered to the east by the Rhône Valley. The climate is influenced by the Mediterranean, but tempered by its distance from the coast and by the surrounding hillsides. The foothills of the Cévennes on the appellation’s western border prompt a significant swing in temperatures between day and night, giving the wines their distinctive character.

The vines grow predominantly in chalky clay soils on sloping plots alongside the garrigue, where the grapes can reach their full potential. The area’s geological make-up includes a variety of rock formations such as sandstone, marl, pebbles, ancient alluvium and hard limestone in repeating sequences; this creates a complex patchwork of different soil types, one of the Duché d’Uzès appellation’s major strengths.

The appellation area extends out to Monoblet, takes in most of the Duché d’Uzès’s historic lands and 77 villages in the Gard. Its limestone soils, combined with warm, wet summers and mild winters make this the perfect hunting-ground for truffles. Fresh truffles are available at the Saturday morning market in Uzès from December to March, and also on the third Sunday in January, which is earmarked as Truffle Day – la Journée de la Truffe.

With its 4,000 hectares of olive groves, the area is also France’s second largest producer of table olives. Picholine is the most widely grown variety, often combined with Négrette.

Red Wines

Duché d’Uzès red wines are richly-coloured, spicy and full of fruit, often featuring notes of liquorice, pepper and garrigue herbs to reflect the surrounding countryside. Syrah delivers powerful aromas of well-ripened red fruit and captures that delicate balance of acidity to freshness. The blends are smooth and full-bodied, getting their style and sophistication from Grenache, elegance from Cinsault and a wild, rebellious side from Carignan.

Their vibrant, fruity flavours make them perfect for drinking soon after release, although the top names also have excellent ageing potential. A perfect match for lamb, duck, or beef in sauce. The more powerful reds can even hold their own with fiery, spicy foods and mature cheeses, or chocolate-based (but not overly-sweet) desserts.
Rosé Wines

Rosés show a delightful pale blush-pink colour with a glimmer of garnet, and have crisp scents of citrus, white flowers and red berries. These are made predominantly from Grenache blended with Syrah, and have delicious ripe fruit flavours with a touch of pepper and caramel.

Serve as an aperitif alongside southern French classics such as olive tapenade or pissaladière, mixed salad, smoked or marinated fish or dried fruit. They also pair beautifully with fresh fish, simply grilled and flavoured with olive oil and garrigue herbs. But Duché d’Uzès rosés really come into their own with a plain, not overly-sweetened fruit salad made from melon or any other summer fruit.
White Wines

Viognier, the main white varietal, gives the wines immediate and intense notes of well-ripened apricots, peaches and tropical fruit. Duché d’Uzès whites show a very appealing golden colour and delightfully dense aromas. The complex blends of Viognier, Grenache Blanc, Roussanne, Marsanne and Vermentino have almondy, nutty, dried fruit and floral flavours and are rich and succulent, lifted by a tang of freshness on the finish.

These are wines made for sharing, best enjoyed with a plate of good food: prawns, perhaps, or Mediterranean fish, chicken or rabbit; or serve with world foods such as curry or coconut, or creamy-textured cheeses. For a true gourmet experience try a 2-year old Duché d’Uzès white from one of the top terroirs paired with risotto made with locally-sourced truffles

Wines to savour

La Table d’Uzès

It took 28-year-old chef Oscar Garcia of La Table d’Uzès less than a year to win his first Michelin star. Garcia’s food is shaped by his personal values of rigour, passion for his work and dedication, plus “just right amount of seasoning, and never more than three or four flavours. It’s vital to let the natural product shine through.” Although chef Christophe Ducros has since taken over, Table d’Uzès’s passion for locally-sourced products remains unchanged.

Perfect pairings for Duché d’Uzès white wine: Saint Siffret green asparagus in a pastry crust, with local snails from Cyril Santos, grated aged Parmesan and a garlic-parsley emulsion.

And with a Duché d’Uzès Red: Camargue beef or bull meat with thyme, beef cromesquis, Sables potatoes and green garlic in a tangy Sauce Gardiane.

Avec un vin rouge Duché d’Uzès : Taureau de Camargue, la Côte rôtie au thym. Cromesquis de paleron, Pomme de terre des sables et Ail nouveau. Sauce Gardiane acidulée.