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The estate of Domaine Lou Frejau is situated north of Chateauneuf-du-Pape, east of the ancient city of Orange, west of Courthezon, near Mont Ventoux. Presently, the estate of 18 hectares is being divided equally, so that the two owners, a brother and sister, can invest and pursue other paths. The plots in the AOC Cotes du Rhone sits on poor and sandy soils. These are responsible for adding elegance and finesse to their wines. Additionally, a portion of the vineyard is in the Cotes du Rhone Villages AOC. This site is stony, with clay subsoils, ideal for Rhone varieties. Finally, they have holdings further south in the Chateauneuf-du-Pape appellation. In 1923, Chateauneuf Du Pape was the first legally deliniated wine region in France. This region has many natural gifts, including Clay and Limestone, rocky soils, covered in galets, large river rocks, plenty of pebbles, all of which are retaining warmth. Moreover, the famed Mistral, gusts that come down from the north, provide a warm, dry, climate, ideal for producing elegant, complex, and deeply layered wines.


In 2007 the Domaine began a conversion to organic practices. Weed killers and chemical additives were eliminated in practice during the 1990s. Going forward, the domaine is partnering with local animal breeders to establish an eco-pasture in the vineyard. In 2010, official certification was achieved via EcoCert. Their objective is to employ ancestral methods, while utilizing any available technology, to attain a harmonious relationship with nature, while producing expressive, balanced wines.




This is a mosaic of varieties, typically Grenache 50%, Mourvedre 20%, Syrah 10%, Vaccarese 10%, Cinsault 5%, Counoise 3%, Muscardin 1%, and Terret Noir 1%. The nose is is intense, with plums, mocha, and mild baking spice. On the palate, it’s a harmonious blend of leatheriness and dark fruit. The depth and complexity is profound, and yet the wine remains lively, thanks to redolent, natural acidity. This would stand up to nicely to a London Broil, or something equally beefy, herbed leg of lamb and root vegetables, or a rich stew of chicken and mushrooms with rosemary.


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