Chêne Bleu, Ventoux 'Astralabe', 2020
Chêne Bleu, Ventoux 'Astralabe', 2020
- Red Still
- 75.0cl
- 14.0%
- Organic
- Biodynamic
- Syrah, Grenache, Mourvèdre
Chêne Bleu is one of the Southern Rhône's most quietly ambitious estates, perched high in the Dentelles de Montmirail above Gigondas on a 200-hectare property that was once a medieval priory. The Astralabe is their Ventoux red — a Grenache-led blend with Syrah and Mourvèdre — and it punches well above its appellation's modest reputation. At altitude, the nights are cool enough to preserve freshness that lower-lying Ventoux rarely achieves, and the 2020 vintage, warm and structured across the Southern Rhône, gives the wine real presence without tipping into jammy excess.
There's a garrigue-tinged, sun-warmed character here — wild herb, dark cherry, a whisper of woodsmoke — held together by polished tannins and genuinely lively acidity.
- ❖ ABV: 14.0%
Grapes
Syrah, Grenache, Mourvèdre
Vintage report
The 2020 growing season in the Southern Rhône was defined above all by heat and drought. A warm, dry spring accelerated the vegetative cycle early, and summer brought intense, sustained heat that pushed sugar accumulation rapidly while stressing water-deficient soils. Yields were down across much of the appellation as a result, but the best growers — those with older vines, deeper roots, and the discipline to harvest before alcohol spiralled — produced fruit of real concentration and precision. Picking dates came early, and the decisions made in those compressed final weeks separated the serious estates from the rest.
The wines that emerged are generous without being overblown: Grenache produced deeply fruited, full-bodied reds with firm but ripe structure, and Mourvèdre added backbone where it was given enough hang time. Whites and rosés from the vintage have largely had their moment. For the reds, the best Châteauneuf-du-Pape and Gigondas are drinking well now but have the stuffing to hold until 2030 and beyond; drink the lighter appellations sooner rather than later.
Tasting Notes
AppearanceDeep garnet with a bright, ruby-tinged rim that shows the wine's relative youth.
NoseThere's a lovely interplay between dark cherry, dried Provençal herbs, and a cool mineral edge that lifts the whole thing. Give it ten minutes in the glass and woodsmoke and black olive start to emerge, adding real character. It's expressive without being showy.
PalateMedium to full-bodied, with silky tannins that reflect both the altitude viticulture and careful élevage. The fruit is dark — plum, morello cherry — with a savoury, earthy undercurrent that keeps the richness honest. Acidity is well-judged, bringing freshness that the 2020 vintage doesn't always deliver in the south.
FinishLong and spiced, with lingering thyme, black pepper, and a clean mineral close.
Overall impressionA Ventoux that earns the right to be taken seriously — precise where the appellation is often broad, fresh where it's often heavy.
Food Pairings
In Provence and the Vaucluse, a wine like this belongs at a table with slow-braised lamb — daube d'agneau with olives, capers, and orange peel is the classic pairing, and for good reason. The locals would also reach for a grilled magret de canard, or wild boar stewed with juniper and red wine over a winter evening. Roasted aubergine with herbs de Provence, a tian from the summer market, or aged Banon goat's cheese wrapped in chestnut leaves all work with this kind of structured, herb-driven red. It's food-friendly wine from a food-obsessed region.
We think this wine would go well with
Serve at around 16 to 17°C — cooler than you might think for a southern red, but the elevation-driven freshness deserves it. Decanting for 45 minutes to an hour will open up the nose considerably and soften any remaining structural grip. A generous, wide-bowled Burgundy or Rhône glass suits the aromatic profile well, giving the garrigue and cherry notes room to express themselves properly.
The La Verrière estate sits at between 400 and 600 metres in the Dentelles de Montmirail, far higher than the typical Ventoux floor, and it's this altitude that defines the wines. Soils are a mix of limestone, clay, and ancient red sandstone, delivering both mineral tension and the capacity to hold water through the dry Mediterranean summers. The diurnal temperature range at this elevation is significant — warm days build ripeness, cool nights lock in freshness and aromatic precision. The result is wines with a structural elegance that feels more Rhône valley than Southern sun-drenched garrigue.
Ventoux — formally AOP Ventoux — sits east of the southern Rhône between Gigondas and the Luberon, dominated by the vast white limestone bulk of Mont Ventoux. For decades it was regarded as a step below its Rhône neighbours, producing easy-drinking reds from Grenache, Syrah, and Mourvèdre at accessible prices. The rules allow a broad palette of southern varieties, and minimum ageing requirements are modest, which historically encouraged volume over quality. That reputation is slowly shifting as producers like Chêne Bleu demonstrate what altitude and ambition can achieve within the same appellation boundaries.
The 2020 growing season in the Southern Rhône was defined above all by heat and drought. A warm, dry spring accelerated the vegetative cycle early, and summer brought intense, sustained heat that pushed sugar accumulation rapidly while stressing water-deficient soils. Yields were down across much of the appellation as a result, but the best growers — those with older vines, deeper roots, and the discipline to harvest before alcohol spiralled — produced fruit of real concentration and precision. Picking dates came early, and the decisions made in those compressed final weeks separated the serious estates from the rest.
The wines that emerged are generous without being overblown: Grenache produced deeply fruited, full-bodied reds with firm but ripe structure, and Mourvèdre added backbone where it was given enough hang time. Whites and rosés from the vintage have largely had their moment. For the reds, the best Châteauneuf-du-Pape and Gigondas are drinking well now but have the stuffing to hold until 2030 and beyond; drink the lighter appellations sooner rather than later.
FAQs
What does the Astralabe taste like?
Dark cherry, Provençal herbs, and woodsmoke on the nose, with a palate that's full but fresh — silky tannins, savoury depth, and a long spiced finish. It's a Southern Rhône-style blend with more precision than the appellation usually delivers.
When should I drink this wine?
It's drinking well now and will continue to do so until around 2032 to 2035. The tannins have integrated nicely and the fruit is generous, but a little more time in the cellar will add complexity and secondary character.
What food does this pair well with?
Slow-braised lamb is the classic match — daube d'agneau with olives and orange peel if you want to go full Provençal. Grilled duck breast, wild boar, or aged goat's cheese also work beautifully. It's a versatile red that earns its keep at the dinner table.
How should I serve this wine?
Serve at around 16 to 17°C and decant for 45 minutes to an hour. A wide-bowled Rhône or Burgundy-style glass will give the aromatic profile the space it needs to open up properly.
Is Chêne Bleu worth the premium over typical Ventoux?
We think so, yes. The estate farms at altitude with biodynamic rigour, and the results speak for themselves — there's a freshness and precision here that most Ventoux simply can't match. It's not trading on the appellation name so much as transcending it.
Is this wine organic or biodynamic?
Yes — Chêne Bleu farms the La Verrière estate biodynamically and holds organic certification. Sustainability isn't a marketing footnote here; it's central to how the estate has been run from the start.
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