Chateau St Pierre owns 58 hectares of vines grown on limestone-clay soils in the little-known Vin de Pays du Var wine appellation in Provence. Chateau St Pierre has been in the Vitor family for four generations and today extends to over 58 hectares of vines grown in clay-limestone soils. The Domaine is farmed in a sustainable fashion and production is limited in order to focus on cultivating the highest quality of fruit. 

Vin de Pays du Var (now IGP Var) is a little-known yet versatile appellation across Provence’s Var département, stretching from Mediterranean foothills to inland plateaus. The climate is distinctly Mediterranean—hot, dry summers and mild winters—tempered by sea breezes and the cleansing Mistral wind, which reduces disease pressure and keeps grapes healthy. Inland elevations around the Maures and Sainte-Baume massifs bring cooler nights and longer ripening, preserving acidity.

Soils are a true mosaic: limestone and clay-limestone dominate, with schist and sandstone on the hills, plus gravel and alluvial terraces along riverbeds. This diversity suits a broad palette of grapes permitted under IGP rules. Rosé leads the charge from Grenache, Cinsault, Syrah, Mourvèdre and Tibouren, delivering pale, dry wines with strawberry, peach and citrus, often with a faint saline snap. Whites centre on Rolle (Vermentino), Ugni Blanc and Clairette—fresh, gently aromatic and food-friendly—alongside limited Chardonnay or Sauvignon Blanc

Grenache, known as Garnacha in Spain, is one of the world’s most widely planted and versatile red grape varieties. Believed to have originated in Aragon, northeastern Spain, it spread across the Mediterranean and is now integral to many of the world’s great wine regions. It thrives in hot, dry climates and is particularly drought-resistant, with late-ripening characteristics that require long growing seasons.

Viticulturally, Grenache is vigorous and productive, often grown as bush vines to control yield and improve concentration. It prefers well-drained soils like schist, gravel, and sand, contributing to its rich texture and ripeness.

In Spain, Garnacha is prominent in regions such as Priorat, Rioja (often blended), and Aragón, producing wines with ripe red fruit, spice, and earthy notes. In France, Grenache is the backbone of Southern Rhône blends (e.g. Châteauneuf-du-Pape), offering warmth, red berry fruit, and herbal nuances. It is also widely planted in Australia (notably in McLaren Vale), the U.S. (especially California), and South Africa.

Grenache produces a range of styles—from fresh, fruity rosés to powerful reds and fortified wines. Typical flavours include strawberry, raspberry, white pepper, dried herbs, and sometimes leather and liquorice with age. Its soft tannins and plush texture make it both approachable and age-worthy.

Cinsault (also spelled Cinsaut) is a versatile red grape variety traditionally associated with the south of France, particularly the Languedoc and Provence regions. It thrives in hot, dry climates and is valued both as a blending grape and, increasingly, for varietal wines. Cinsault is also a key component in many rosés, including those from Provence, and has played a historical role in the wines of North Africa and Lebanon. It is one of the parent grapes of South Africa’s Pinotage, having been crossed with Pinot Noir.

The grape produces light- to medium-bodied wines with soft tannins and moderate acidity. Its aromatic profile is typically fresh and fruit-driven, offering notes of red berries such as strawberry and raspberry, alongside floral hints, spice, and occasionally a touch of earth or garrigue. When yields are controlled and vines are well-managed, Cinsault can produce elegant, perfumed wines with notable finesse.

Viticulturally, Cinsault is prized for its drought resistance and productivity, though it can suffer from poor fruit concentration if overcropped. Its large berries and thin skins make it susceptible to rot in humid conditions, so it is best suited to warm, dry climates. Today, it is seeing renewed interest in regions like South Africa, California, and Australia for fresh, low-intervention winemaking.