Description
FOUNDED: 1998 by John Goelet
OWNER: The Goelet Family
WINEMAKER: Nathalie Arnaud-Bernard
CLIMATE: Mediterranean with low rainfall and warm, dry summers
PROFILE: Located near the medieval village of Pézenas in the heart of the Languedoc region, Domaine de Nizas was established in 1998 by Franco-American agriculturist, John Goelet, a member of a distinguished family in Bordeaux. With Bernard Portet at his side, a fellow visionary in the world of wine rooted in respect for tradition, they shared a driving ambition to create great wines in exceptional terroirs. This led to the creation of Clos du Val in Napa Valley as well as Taltarni and Clover Hill in Australia. Portet identified the terroir around Pézenas as one of extraordinary promise. Individual plots which represented three different soil types, or terroirs, were acquired to create Domaine de Nizas which would allow them to craft high-quality artisanal wines that express the spirit of the Mediterranean. Portet then worked with the local team on a major replanting to match the right grape varietals to the different terroirs. He remains involved as technical advisor.
VITICULTURE: Pézenas enjoys a Mediterranean climate with low rainfall and warm, dry summers. The sweeping vineyards benefit from cool North winds and “Tramontane” which blow over the mountains towards the sea and warm Mediterranean sunshine which, together, protect the vines and keep them vigorous.
With 100 acres of planted vines ranging from 60 year-old Carignan to more recently planted Syrah and Grenache, Domaine de Nizas’ terroir offers a unique mosaic of three soil types: pebbles, basalt and limestone. These soils are deep and provide excellent drainage while retaining freshness and humidity at deep root level, allowing grapes to ripen fully without stress to the vines.
Domaine de Nizas has been certified as a sustainable vineyard since 2007. The vines are worked manually and precisely for pruning, bud removal, lifting the wires, and if required, removing excess grapes. The winery maintains a long term view, conserving the soils by using ploughing and grass rather than herbicides.
WINEMAKING: Nathalie Arnaud-Bernard, a native of the Rhone Valley with extensive experience as a winemaker in Australia and France, has led production and winemaking at Domaine de Nizas since 2011. She creates handcrafted wines with a unique elegant style which expresses the essence of each terroir. The secret of winemaking – she says – is, “the quality of grapes, keeping just the right temperature during fermentation, and fanatical attention to every detail.”
All fruit is harvested at optimum ripeness and with a good balance of sugar and acidity, allowed by the excellent soils, wide diurnal temperatures and precision pruning. Upon arrival at the winery, the grapes are de-stalked and gently put into tanks. Maceration is carefully controlled in order to naturally enhance the work that has already been done in the vineyard: A deep color, intense and pure aromas, full bodied and soft tannins. After 15 to 25 days on the skins, the grapes are pressed and the resulting wine is then graded according to the quality of the press. The wines are then transferred to oak barrels to complete the malolactic fermentation and for maturation until bottling.
VINEYARD: The terroir of Pézenas is one of the most complex in France. Surrounded by Garrigue (the local countryside’s abundant wild herbs) the vineyard is a unique mosaic of three deep, well-draining soil types. River pebbles (Villafranchian) impart freshness and fine tannins while limestone creates powerful wines with red fruit aromas. Basalt soils are also present and result in wines with complex aromas and an elegant structure.
Ever mindful of the importance of having a long-term view, Domaine de Nizas’ vineyard has been certified sustainable since 2007 and is in conversion to be organic in 2023.
WINEMAKING: The grapes were picked and immediately transported to the winery where they were gently de-stemmed. Fermentation took place in open-top stainless steel tanks. Total maceration lasted over three weeks. The must was pressed and 50% of the wine was transferred to seasoned French oak for 5-6 months of lees stirring and further maturation before being bottled.
TASTING NOTES: Smooth and sensual, this red blend reveals intense notes of red fruits. The plush fruit and spice flavors of Syrah are deliciously balanced by the sweetness of old vine Grenache and the vivacity of Mourvèdre. The addition of Carignan brings everything together to create this generous and structured wine.
WINEMAKER: François Lurton
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