Domaine Coste Rousse, in the heart of the Côtes de Thongue within the Languedoc region, is a family-run estate led by Jean-Pascal Taix. The estate produces an impressive range of red and white wines in their new state-of-the-art cellar. This modern facility is designed to provide the ideal conditions for winemaking, featuring precise temperature controls, an adapted fermentation room, and a barrel cellar, with a strong emphasis on gravity flow and optimal air circulation.

The winemaking process at Domaine Coste Rousse is focused on maintaining the purity and freshness of the fruit. All wines are vinified in cement tanks under strictly controlled temperatures. The reds are aged in barrels for 12 to 18 months, depending on the vintage, while the whites undergo maturation in vats with regular lees stirring. This meticulous approach results in wines that are notably fresh, tense, and lean – a striking contrast to the often overly extracted and heavy wines traditionally associated with the Languedoc region.

Languedoc-Roussillon, stretching along France’s Mediterranean coast, is one of the country’s largest and most diverse wine regions. Known for its sunshine-rich climate, with hot, dry summers and mild winters, the area is ideal for grape growing. The region benefits from varied soils—limestone, clay, schist, and gravel—contributing complexity and character to its wines.

Traditionally a volume-focused region, Languedoc-Roussillon has undergone a quality revolution in recent decades. Today, it produces expressive, terroir-driven wines across a wide spectrum of styles. Red blends dominate, featuring Grenache, Syrah, Mourvèdre, and Carignan. These wines are typically full-bodied with ripe black fruit, spice, garrigue (wild herb) notes, and earthy undertones. Whites, made from grapes like Picpoul, Grenache Blanc, and Marsanne, offer fresh acidity and citrus, stone fruit, or floral flavours.

The region is also known for crisp Picpoul de Pinet, aromatic Muscat, and traditional method sparkling wines from Limoux—the latter believed to predate Champagne. Roussillon, with its Catalan influence, excels in fortified sweet wines (vins doux naturels) like Banyuls and Maury, rich with dried fruit, chocolate, and nutty flavours.

Chardonnay is one of the world’s most popular and versatile white grape varieties, originating from the Burgundy region of France. It is a relatively adaptable vine, thriving in a range of climates and soil types, making it widely planted across the globe. Chardonnay ripens early to mid-season and is known for its ability to express terroir, as well as respond well to a variety of winemaking techniques, including oak ageing and malolactic fermentation.

Today, Chardonnay is grown in nearly every major wine-producing country. In France, it shines in Burgundy’s Chablis (crisp, mineral-driven) and Côte de Beaune (rich, complex), and is also a key component of Champagne. In the New World, regions like California, Australia (Yarra Valley, Margaret River), New Zealand, and Chile produce diverse expressions, ranging from lean and citrusy to full-bodied and buttery.

Cool-climate Chardonnays tend to show green apple, lemon, and flinty notes, while warmer regions yield riper flavours like tropical fruit, peach, and melon. Oak-aged Chardonnays may exhibit vanilla, toast, and nutty characteristics, while unoaked versions highlight freshness and purity of fruit.

This remarkable flexibility makes Chardonnay a favourite among winemakers and wine lovers alike, offering a wide spectrum of styles and flavours.

Viognier is a distinctive white grape variety known for its aromatic intensity and rich, full-bodied wines. Originally from the northern Rhône Valley in France, particularly the appellations of Condrieu and Château-Grillet, Viognier has gained international recognition for its unique floral and stone fruit character.

Viticulturally, Viognier can be challenging to grow. It’s prone to low yields, sensitive to mildew, and requires careful vineyard management to balance ripeness and retain acidity. It thrives in warm, sunny climates where it can fully develop its aromatics without becoming overly alcoholic or flabby.

Today, Viognier is planted in several key wine regions around the world, including the Languedoc in southern France, California’s Central Coast, Virginia and Washington State in the USA, South Australia, South Africa, and parts of Chile and Argentina. It’s often made as a varietal wine but is also blended—famously with Syrah in Côte-Rôtie to enhance aroma and texture.

Viognier typically produces lush, aromatic wines with low to moderate acidity and high alcohol. Common flavours include apricot, peach, honeysuckle, orange blossom, and sometimes exotic spices. Styles range from unoaked and fresh to rich, barrel-aged versions with creamy texture. Viognier is a compelling choice for lovers of expressive, aromatic whites.