Domaine Duseigneur was founded by Jean Duseigneur in 1967. In those days, Domaine Duseigneur was in pretty rough condition and needed extensive work in the cellar and more importantly, in their Southern Rhone Valley vineyards. In 1992, his son Frederic Duseigneur along with his brother Bernard Duseigneur took over managing the property. They changed their vineyard management techniques starting with the 2004 vintage and became certified biodynamique by Ecocert three years later.
They are also a member of Biodyvin, the International biodynamic vine growing syndicate. in 2007, they brought in Philippe Cambie to consult on the vineyards and wine making. Philippe is arguably one of the top if not the top consultant for grape cultivation in the Southern Rhone and specifically Grenache.
Domaine Duseigneur became so well-known for their biodynamic outlook and vineyard practices that in 2012, Frederic Duseigneur founded his own company that focused on consulting other vintners on biodynamic farming techniques. In 2013, Bernard Duseigneur bought 12 hectares of vines from Domaine Monpertuis. Starting in 2014, the wines of Domaine Duseigneur will be made in the former cellars of Montpertuis.
The small winery in Montpertuis is unassuming and the wines over deliver. On our recent summer visit, tasting everything available (which is not a lot), we were impressed with the value:quality of the wines. The care in the vineyards, the approach in the cellar, the completeness of the wines....we assumed the costs would be much more.
Domaine Duseigneur owns 12 hectares of vines in Chateauneuf du Pape, 11 hectares in the Cotes du Rhone appellation and 5 hectares in Lirac. They also produce an IGP. In Chateauneuf du Pape, their terroir is a mix of rocks, pebbles, red clay and sandy soils. All the vineyards of Domaine Duseigneur are farmed using only organic and Bio-Dynamic vineyard management techniques. They have old vines some of which were planted as far back as 1885.
Domaine Duseigneur produces 2 red Chateauneuf du Pape wines and 1 Chateauneuf du Pape Blanc .
Domaine Duseigneur Catarina is produced from a blend of about 85% Grenache , 10% Syrah and 5% Mourvedre . The wine is aged in cement tanks.
Domaine Duseigneur Joanna is made from 100% old vine Grenache. The grapes are selected from specific parcels of very old vines. Some of the vines used for this cuvee planted in the Colombis lieu dit are over 130 years of age! The wine is aged for 18 months in demi-muids. The production is less than 175 cases per vintage.
Domaine Duseigneur Chateauneuf du Pape Blanc Catarina is made from an interesting blend of 50% Bourboulenc and 50% Calirette. The wine is aged in stainless steel tanks. The production is close to 200 cases per year.
Domaine Duseigneur is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Young vintages can be popped and poured, or decanted for an hour so. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment. Domaine Duseigneur is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, stewed dishes, sausage and cassoulet. Domaine Chante Perdrix is also good with Asian dishes, hearty fish courses like tuna, mushrooms pasta, eggplant and tomatoes.
The white wine of Domaine Duseigneur is best served with a myriad of different seafood dishes, shellfish, crab, lobster, sushi, sashimi, chicken, pork and veal, as well as Asian cuisine.
Domaine Duseigneur also produces red and white wine from vineyards they own in the Cotes du Rhone Villages and Lirac appellations.