The southern Rhône Valley is swathed in warm, sunny vineyards and peppered with hilltop, stone-hewn villages on its rocky outcrops. Outside of the delimited areas of the famous village appellations, the wine the local vignerons make and enjoy with their friends in the village cafés and bistros is Pays de Vaucluse. Cuvée Jean Paul Rouge is made predominantly from a blend of Grenache and Syrah from the Vin de Pays de Vaucluse. Traditional Rhône-based viticulture is used, with part manual/part machine harvest. Classic vinification with temperature controlled fermentation (to gain immediate fruit flavours) and maceration between 5 to 10 days before pneumatic pressing.
