Established in 1701, Domaine Montrose is a renowned French winery located in the appellation of Côtes de Thongue in the region of Languedoc. It came up as a wine estate when its founder, Joseph Alazard, received his family crest of three lizards. Remaining as a family business since then, the winery has continued for eleven generations. 

The name of the winery comes with the place where it resides on a volcano. It gives the ‘mont’ half. The ‘rose’ part comes from the pink-coloured flowers of the almond tree that surround the vineyards owned by Domaine Montrose. 

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.

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.

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.