Château Pesquié is a multigenerational Ventoux estate whose story began in the early 1970s, when René and Odette Bastide renovated the property and set about restructuring its vineyards. Among the first to champion the newly minted Mont Ventoux appellation (1973), they believed the terroir’s altitude, cooling winds and varied exposures could yield wines of real class—and lifted quality to a new level.

In the mid-1980s their daughter, Édith, and son-in-law, Paul Chaudière, took the reins, left the local co-operative and built an on-site cellar. Their first estate wines were released from the excellent 1990 vintage. Since 2003, the third generation—Frédéric and Alexandre—has carried the baton, maintaining the same drive to capture Ventoux’s character in the glass.

The domaine lies in the south-eastern Rhône, at the foot of Mont Ventoux, between Mediterranean and Alpine influences. This position delivers a favourable microclimate: warm, sunny days, cool nights and persistent breezes that preserve freshness and aromatics. Soils and exposures are diverse, encouraging complexity and finesse across the range. Vineyard work follows organic principles, prioritising soil health and biodiversity to protect the surrounding landscape.

Today, Château Pesquié is recognised for expressive, finely balanced wines that speak clearly of place—an enduring family project rooted in belief, patience and careful farming.

Ventoux lies in the south-eastern Rhône at the foot of Mont Ventoux, where altitude (often 200–600 metres), the Mistral and cool night air temper a sunny Mediterranean climate. The result is ripe fruit with refreshing acidity. Soils are varied—limestone and clay-limestone dominate, with pockets of sandstone, marl, gravel and rocky scree—adding lift and mineral nuance.

Grenache and Syrah lead the reds, supported by Mourvèdre, Carignan and Cinsault; whites feature Clairette, Grenache Blanc, Roussanne, Marsanne and Viognier, with vibrant rosé a regional strength.

Styles emphasise fragrance and drinkability: reds show cherry, raspberry and blackberry with pepper, violets and garrigue; rosés are crisp and cranberry-strawberry bright; whites bring citrus, stone fruit and fennel notes with a clean, subtly saline finish.

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.