# Les Quatre Terres (2023)

- **Producer:** Domaine Santa Duc
- **Colour:** red
- **Type:** still
- **Grapes:** Grenache, Syrah, Mourvèdre, Carignan, Cinsault
- **Region:** Rhône, France
- **Style:** Natural
- **Alcohol:** 14.5%
- **Average price:** €13
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–17 °C
- **Aromas & flavours:** violet, black cherry, lavender, thyme, liquorice, red cherry, bay leaf, rosemary, vanilla, cloves, garrigue, earth, mint

## About this wine

Les Quatre Terres is a red wine from the Côtes du Rhône appellation in the Rhône Valley, France. Produced by Domaine Santa Duc, the wine's name signifies its origin from four distinct terroirs: Vacqueyras, Rasteau, Roaix, and Séguret. The estate has a long history, dating back to 1874, and is recognized for its pioneering commitment to organic and biodynamic farming practices, a philosophy continued by the current generation of winemakers. The blend is primarily composed of Grenache, with significant contributions from Syrah and Mourvèdre, and smaller amounts of Carignan and Cinsault.

## Interesting facts

- The name 'Les Quatre Terres' means 'The Four Lands', highlighting its blend from four distinct terroirs.
- Domaine Santa Duc is certified organic and biodynamic.
- The estate's name is inspired by the Grand Duc owl found in the region.
- Aging occurs in both large oak foudres and terracotta amphorae.

## Food pairing

The wine's medium+ body and tannins are well-suited to complement the protein in red meats, while its fruit and herbal notes can echo or contrast with the flavors of herbs, spices, and vegetables in dishes. The acidity provides a refreshing counterpoint to richer, fattier foods.

## Wine making process

The winemaking process for Les Quatre Terres begins with hand-harvested and manually sorted grapes. A portion of the stems are kept during fermentation, which occurs in thermo-regulated stainless-steel vats for 20 to 30 days, employing pumping over and punching down techniques. Following pneumatic pressing, malolactic fermentation takes place in vat. The wine then undergoes an 18-month aging period in large oak Stockinger foudres and terracotta amphorae. The final wine is bottled unfined and unfiltered.