A CENTURY-OLD HISTORY
The history of J.Denuzière began in 1876 at the heart of a region with a 2000-year wine heritage. The story continues to be written today.
At that time, Joanny Paret, founder of the winery based in Condrieu had the objective to develop the reputation of the local wines in the Rhône cafés and bistros by distributing them with his team of horses. After doing so for 40 years, his son, Joseph Paret took over and successfully grew the family business over the following decades thanks to his entrepreneurial spirit.
Paret Wines then became Denuzière Wines when Pierre Denuzière, Joseph Paret’s son-in-law, succeeded his father-in-law in the 1940s. For 80 years, the name “Denuzière” has been part of the wine-growing landscape in the Rhône Valley.
Today, the J.Denuzière micro-cuvées are shaped by this Condrieu heritage which has been strengthened through the vintages.
The history of J.Denuzière began in 1876 at the heart of a region with a 2000-year wine heritage. The story continues to be written today.
At that time, Joanny Paret, founder of the winery based in Condrieu had the objective to develop the reputation of the local wines in the Rhône cafés and bistros by distributing them with his team of horses. After doing so for 40 years, his son, Joseph Paret took over and successfully grew the family business over the following decades thanks to his entrepreneurial spirit.
Paret Wines then became Denuzière Wines when Pierre Denuzière, Joseph Paret’s son-in-law, succeeded his father-in-law in the 1940s. For 80 years, the name “Denuzière” has been part of the wine-growing landscape in the Rhône Valley.
Today, the J.Denuzière micro-cuvées are shaped by this Condrieu heritage which has been strengthened through the vintages.
The history of J.Denuzière began in 1876 at the heart of a region with a 2000-year wine heritage. The story continues to be written today.
At that time, Joanny Paret, founder of the winery based in Condrieu had the objective to develop the reputation of the local wines in the Rhône cafés and bistros by distributing them with his team of horses. After doing so for 40 years, his son, Joseph Paret took over and successfully grew the family business over the following decades thanks to his entrepreneurial spirit.
Paret Wines then became Denuzière Wines when Pierre Denuzière, Joseph Paret’s son-in-law, succeeded his father-in-law in the 1940s. For 80 years, the name “Denuzière” has been part of the wine-growing landscape in the Rhône Valley.
Today, the J.Denuzière micro-cuvées are shaped by this Condrieu heritage which has been strengthened through the vintages.
CAROLINE MORO, THE WINEWRITER
Originally from Burgundy, she joined the winery in 2014. Meticulous and passionate, she described herself as a “Cartesian”. Yet, she has learned over the years, through her travels in the French and European vineyards to detach herself from her scientific mind to finally trust her intuition.
She loves wandering through the vineyard and the terroirs to discover them. Once she truly understands them she begins to imagine the wines that will come into being.
In the cellar she uses her artisanal technique aiming at minimum intervention and always driven by the current vintage. Caroline reveals the beauty of the Northern Rhône Valley by handcrafting wines with freshness and elegance.
She embodies the J.Denuzière spirit to perfection.
Originally from Burgundy, she joined the winery in 2014. Meticulous and passionate, she described herself as a “Cartesian”. Yet, she has learned over the years, through her travels in the French and European vineyards to detach herself from her scientific mind to finally trust her intuition.
She loves wandering through the vineyard and the terroirs to discover them. Once she truly understands them she begins to imagine the wines that will come into being.
In the cellar she uses her artisanal technique aiming at minimum intervention and always driven by the current vintage. Caroline reveals the beauty of the Northern Rhône Valley by handcrafting wines with freshness and elegance.
She embodies the J.Denuzière spirit to perfection.
VINEYARDS FARMED WITH CARE
SERVING A FASCINATING TERROIR
Through the centuries, along the calm and powerful Rhone river, the vineyard rose to reveal the prestigious Northern “Crus” of the Côtes du Rhône. All coming from town names, the appellations’ common characteristics are the steep slopes, the hard viticulture, and delineated terroirs. Only Syrah, Marsanne, Roussane and Viognier are grown here: aromatic and difficult grape varieties initially planted “wherever the vine sees the Rhône”. Work is made even more difficult as the vineyards are only reachable by foot.
Our actions are driven by our ability to take into account our environment to be able to adapt to each plot.
Over the years, stone by stone, the granite walls have come to consolidate the terraces (or “Chaillées”) on which the vine flourished. The dry stones are the support of a great biodiversity that we strive to preserve in the heart of our different plots. They also outline the contours of these terroirs meticulously worked on for each “Cru”: “En Sauman” in Cornas, “Le Tinal” in Condrieu, “Saint-Claude” in Saint-Joseph …
Each of them shape the identity of J.Denuzière for a unique result.
Through the centuries, along the calm and powerful Rhone river, the vineyard rose to reveal the prestigious Northern “Crus” of the Côtes du Rhône. All coming from town names, the appellations’ common characteristics are the steep slopes, the hard viticulture, and delineated terroirs. Only Syrah, Marsanne, Roussane and Viognier are grown here: aromatic and difficult grape varieties initially planted “wherever the vine sees the Rhône”. Work is made even more difficult as the vineyards are only reachable by foot.
Our actions are driven by our ability to take into account our environment to be able to adapt to each plot.
Over the years, stone by stone, the granite walls have come to consolidate the terraces (or “Chaillées”) on which the vine flourished. The dry stones are the support of a great biodiversity that we strive to preserve in the heart of our different plots. They also outline the contours of these terroirs meticulously worked on for each “Cru”: “En Sauman” in Cornas, “Le Tinal” in Condrieu, “Saint-Claude” in Saint-Joseph …
Each of them shape the identity of J.Denuzière for a unique result.
A TRUE WORK OF ART
Taking great care of outstanding grapes
It takes courage, physical strength, know-how and a lot of passion to grow grape vines on hillsides . The holistic approach in the vineyard leads to the artisanal work in the cellar : attention to detail reigns . Reflection on our winemaking process is built upon experience, simplicity and tradition.
The date of harvest is carefully chosen plot by plot as it has a great influence on the style of the wines . Our objective is to extract aromatic complexity and finesse.
The harvest is entirely manual, and enters the cellar in separate plots . We handle the grapes gently and naturally, always guided by how they taste .
The white wines are fermented in small containers and rest on fine lees to reveal their complexity over the months .
For the red wines, whole -bunch fermentation is conducted by plots with foot stomping allowing gentle extractions . The process lasts for 2 to 3 weeks, until the extraction of tannins and color are considered optimal . After devatting , the wines are aged on fine lees for several months, sometimes in barrels based on the potential of each cuvée.
Taking great care of outstanding grapes
It takes courage , physical strength, know-how and a lot of passion to grow grape vines on hillsides . The holistic approach in the vineyard leads to the artisanal work in the cellar : attention to detail reigns . Reflection on our winemaking process is built upon experience, simplicity and tradition.
The date of harvest is carefully chosen plot by plot as it has a great influence on the style of the wines . Our objective is to extract aromatic complexity and finesse.
The harvest is entirely manual, and enters the cellar in separate plots . We handle the grapes gently and naturally, always guided by how they taste .
The white wines are fermented in small containers and rest on fine lees to reveal their complexity over the months .
For the red wines, whole -bunch fermentation is conducted by plots with foot stomping allowing gentle extractions . The process lasts for 2 to 3 weeks, until the extraction of tannins and color are considered optimal . After devatting , the wines are aged on fine lees for several months, sometimes in barrels based on the potential of each cuvée.
Taking great care of outstanding grapes
It takes courage, physical strength, know-how and a lot of passion to grow grape vines on hillsides . The holistic approach in the vineyard leads to the artisanal work in the cellar : attention to detail reigns . Reflection on our winemaking process is built upon experience, simplicity and tradition.
The date of harvest is carefully chosen plot by plot as it has a great influence on the style of the wines . Our objective is to extract aromatic complexity and finesse.
The harvest is entirely manual, and enters the cellar in separate plots . We handle the grapes gently and naturally, always guided by how they taste .
The white wines are fermented in small containers and rest on fine lees to reveal their complexity over the months .
For the red wines, whole -bunch fermentation is conducted by plots with foot stomping allowing gentle extractions . The process lasts for 2 to 3 weeks, until the extraction of tannins and color are considered optimal . After devatting , the wines are aged on fine lees for several months, sometimes in barrels based on the potential of each cuvée.
