Domaine du Vieux Télégraphe has been run by the Brunier family for five generations, and since 1891. The estate’s vineyards are situated on the famous “Plateau de la Crau”, the stony terrace where there is nothing but “galets roulés”, or rounded stones, as far as the eye can see. This special terroir imparts a highly distinctive minerality to the wines. After more than 125 years in existence, the Domaine and its associated vineyards, guided by the fifth and the sixth generations of vignerons, have kept all its initial philosophy very much alive.

Châteauneuf-du-Pape is the most celebrated wine appellation of the southern Rhône Valley, located between Avignon and Orange. The region enjoys a warm Mediterranean climate, characterised by hot, dry summers and mild winters. One of the defining climatic features is the Mistral wind, which blows down the Rhône Valley and helps to keep the vines healthy by reducing humidity and the risk of fungal disease. Drought, however, is a common challenge, particularly in the height of summer.

The soils are famously varied, but the most distinctive are the large, rounded galets roulés (rolled pebbles) that absorb heat during the day and release it at night, helping grapes to ripen fully. Beneath the stones lie layers of sand, clay and limestone, each contributing to the structure and flavour of the wines.

Châteauneuf-du-Pape is unique in allowing thirteen different grape varieties. Grenache dominates plantings, supported by Syrah and Mourvèdre for red wines, while white varieties such as Roussanne, Clairette and Grenache Blanc play an important role in the limited production of white Châteauneuf. The main growing areas include La Crau, Rayas and Mont-Redon, each with its own micro-terroir.

Red Châteauneuf-du-Pape is typically rich, full-bodied and spicy, with aromas of red and black fruits, garrigue herbs and warm earth. The whites are full and aromatic, often showing notes of peach, pear, white flowers and subtle mineral tones.

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.

Syrah, also known as Shiraz in Australia and parts of the New World, is one of the world’s most celebrated red grape varieties. Its origins trace back to the Rhône Valley in France, where it thrives in both the northern Rhône’s steep, granite slopes and the warmer southern regions. Syrah vines are hardy and adaptable, tolerating a range of soils, but they prefer well-drained sites with ample sunlight. The grape is naturally vigorous, with small, thick-skinned berries that produce deeply coloured wines rich in tannin and flavour.

Today, Syrah is planted widely across the globe. In France, it remains dominant in appellations such as Hermitage, Côte-Rôtie, and Crozes-Hermitage. In Australia, Shiraz is the country’s flagship variety, producing styles from bold, ripe Barossa bottlings to elegant, cool-climate Yarra Valley expressions. Significant plantings also exist in South Africa, the United States (notably California and Washington State), Chile, and Argentina.

The style of Syrah/Shiraz varies with climate and winemaking approach. Cool-climate examples offer notes of black pepper, violets, and fresh blackberry, with firm acidity and structure. Warmer regions produce richer, fuller wines with flavours of ripe plum, black cherry, chocolate, and spice. Across styles, Syrah is prized for its depth, versatility, and ability to age gracefully.

Mourvèdre (Monastrell in Spain; Mataro in Australia and California) is widely thought to originate from eastern Spain, historically linked to Murviedro (Sagunto) and the Valencia/Jumilla heartlands. Heat-loving and late ripening, it thrives in warm, dry climates and on poor, calcareous, well-drained soils. The variety has small, thick-skinned berries and compact bunches, giving deep colour, firm tannins and notable structure.

Viticulturally, Mourvèdre demands a long growing season and sheltered sites; cool, windy flowering can cause coulure, and tight clusters are susceptible to mildew if humidity rises. Canopy management and yield control are essential to avoid rustic tannins, while careful oxygen management in the cellar helps prevent reductive aromas.

Beyond Spain (Jumilla, Yecla, Almansa), Mourvèdre is a Mediterranean stalwart in southern France—key in the southern Rhône (as part of GSM blends) and the Languedoc-Roussillon, and the signature grape of Bandol in Provence, where it makes some of France’s most ageworthy reds and structured rosés. It is also successful in California (Paso Robles, Contra Costa), Australia (McLaren Vale, Barossa), South Africa and Chile.

Stylistically, Mourvèdre ranges from robust varietal reds to blending components that lend colour, tannin and savoury depth. Typical flavours include blackberry, black plum and dark cherry, with notes of violet, black pepper, liquorice, cocoa, cured meat and wild Mediterranean herbs (garrigue). With bottle age it develops leathery, gamey and earthy complexity. Rosés featuring Mourvèdre—especially from Bandol—are dry, textural and gastronomic, offering red berry, orange peel and a subtly spicy, 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.