Domaine Charles Henri Tavernier
I settled at Embrun in 2006 with the aim of making wine in a region where vines have historically been cultivated for years, but always in combination with other types of production, notably bovine.
Today I tend just under 4 hectares of vines, whose grapes will officially be certified organic in 2017. My vines grow each side of the Durance at between 800 and 1,000 metres altitude near the villages of Châteauroux les Alpes and Saint Andre d’Embrun.
The limestone clay soils have been formed from alluvial deposits left by the passage of glaciers, and latterly the flow of rivers. A relatively “recent” geology whose youth is reflected in the vivacity of the wines.
This mountainous region enjoys a dry, sunny climate, in which the vines thrive in spite of the fairly high altitude. I wanted to acquire land where the vines would flourish without excessive use of pesticides.
I personally make, mature and bottle the wines that are the fruit of these vines. This work, like that in the vines, is carried out with maximum respect for the fruit. I don’t use any industrial yeasts or enzymes of extraction. And only tiny doses of sulphites are used to protect the wine.
I produce between five and seven wines, depending on the vintage: two dry whites, one of which is aged in oak, the same for the reds, plus a rosé. If the quality of the vintage allows, I also make a sweet white wine and a red wine without added sulphites.
The wide assortment of grapes in my vineyard don’t allow me to make single varietal wines.
The whites are mainly a blend of Chardonnay and Chasan, which can be complemented with small berry Muscat, Muller Turgau, Altesse, Jacquere and Marsanne, and are fragrantly honeyed and floral.
The reds are made from old vine Carignan, Grenache, Cinsault, Aramon, and Alicante and young vines of Cabernet Franc, Gamay, Mollard and Pinot Noir. They produce light, deliciously mouth-watering wines, made in such a way as to preserve a maximum of fruit, that are best drunk in their youth.