Expert wine-making and vine maintenance have ensured the Seigneurie de Peyrat wines have built up a reputation for being of the very highest quality. Every step of the processes is overseen by Cécile (the owner) and all the blends and unique wines that you will find here are a reflection of her taste and decades of experience.
Our range of wines continues to change and grow. We now offer two whites, two rosé wines and four stunning reds complete the range.
You can read more about our bends and discover more of our creations by visiting our e-boutique
As one of the oldest vineyards in the Pézenas area, the estate now covers over 420 acres, including approximately 250 acres of vines. Our vineyards stretch from Pézenas to the small but beautiful village of Tourbes then across to the peaceful Alignan-du-Vent.
There are 13 different grape varieties within the Seigneurie de Peyrat, each treated to perfection. Due to the wine-making history of the region, vineyards here are called ‘Patchwork’. Specific to the Languedoc Roussillon,
Our viticulture values are at the heart of everything we do, they include the respect of land and nature along with the people who cultivate it. Our vines are treated purely and to enable the vines to increase their natural defences, we prefer organic compost to chemical fertilisers.
You can see the full vineyard on the map below.
At the Seigneurie de Peyrat, each parcel, each grape variety is independently vinified in order to be able to appreciate is uniqueness.
Whites and Rosés are vinified by direct pressing. The juice then passes into traditional tanks where it is cooled to around 6°C in order to permit “debourbage” before the fermentation. Temperatures are controlled during the fermentation process in order to preserve flavours. A selection of the white wines finish their fermentation in oak barrels of 600 litres. Then the wine is matured in the barrels until the end of the spring.
The red grapes are directly driven into tanks where they are vinified under controlled temperature to preserve aromas. When fermentation is completed, some of the reds wines are put in barrels allowing the to age to up to 24 months. Throughout each process, every wine is tasted by Cécile to find the most appropriate assemblage. Forming a single “Cuvée” is meticulous work, it’s the result of months of effort, care and attention. It’s a skill identifying the blend and profiles of each wine, defining the quality, originality and uniqueness of each vintage.
The estate has steadily built up a reputation as one of the finest wine-makers in Languedoc, with a wide range of delicious wines that are highly respected by wine experts. The vineyards contain 13 different types of grape grown here.
Viognier, the rare white grape of France's Rhône Valley, is one of the most difficult grapes to grow, But fans of the floral, spicy white wine are thrilled by its prospects in the south of France and the new world. Viognier is a vibrant grape with peach and honeysuckle aromas.
Caladoc is a dark-skinned wine grape variety, first produced in 1958 when ampelographer Paul Truel crossed Malbec with Grenache. The variety is characterised by its dark red colouring, medium-to-high tannins and medium-to-full body.
The grape seems to grow well in a number of areas and is capable of rendering rich, complex and distinctive wines, with pronounced pepper, spice, black cherry, tar, leather and roasted nut flavors, a smooth, supple texture and smooth tannins. In southern France it finds its way into various blends, as in Châteauneuf-du-Pape and Languedoc-Roussillon.
Cinsaut brings wines are generally low in tannin and generally used in blends for its perfume. It has much in common with Grenache and at one time was grown for its generous yields. Light red berries are the most commonly associated flavour descriptors. It is fairly unusual to see Cinsault produced as a varietal wine, except as a rosé, in which it expresses itself as a light, aromatic and refreshing wine.
The best examples of Pinot Noir offer the classic black cherry, spice, raspberry and currant flavours, and an aroma that can resemble wilted roses, along with earth, tar, herb and cola notes. It can also be rather ordinary, light, simple, herbal, vegetal and occasionally weedy. In fact, Pinot Noir is the most fickle of all grapes to grow: It reacts strongly to environmental changes such as heat and cold spells, and is notoriously fussy to work with once picked, since its thin skins are easily bruised and broken, setting the juice free. Even after fermentation, Pinot Noir can hide its weaknesses and strengths, making it a most difficult wine to evaluate out of barrel. In the bottle, too, it is often a chameleon, showing poorly one day, brilliantly the next.
Drought and heat-resistant, it yields a fruity, spicy, medium-bodied wine with supple tannins. The second most widely planted grape in the world, Grenache is widespread in the Languedoc Roussillon. This grape is dominated by aromas of red fruits.
Chardonnay the king of white wines, for it makes consistently excellent, rich and complex whites. When well made, Chardonnay offers bold, ripe, rich and intense fruit flavours of apple, fig, melon, pear, peach, pineapple, lemon and grapefruit, along with spice, honey, butter, butterscotch and hazelnut flavours.
Sangiovese is savoury. Because of its ability to be a chameleon, Sangiovese offers a wide range of tastes from very earthy and rustic to round and fruit-forward. Regardless of where it’s grown, it always exhibits cherry flavours with more subtle notes of tomato. Over time the aromas move towards dried cherries, figs and roses.
Soft, supple, medium-weight, this grape is minimally tannic. The fruit aromas that can be found in merlot consist of black cherry, raspberry and plum. Secondary flavours found in Merlot are graphite, cedar, tobacco, vanilla, clove, mocha.
An intriguing, rare full-bodied white found mostly in Southern France where it’s blended into white blends with Grenache Blanc, Marsanne and sometimes Viognier. Primary flavours are Meyer lemon, apricot, beeswax, chamomile and brioche.
Another white with a notable aroma, this one "grassy" or "musky." The key to success seems to be in taming its overt varietal intensity, which at its extreme leads to pungent grassy, vegetal and herbaceous flavours. The wine drinks best in its youth, but sometimes will benefit from short-term cellaring. As a late-harvest wine, it's often fantastic, capable of yielding amazingly complex and richly flavoured wines.
The undisputed king of red wines, Cabernet is a remarkably steady and consistent performer. At its best, unblended Cabernet produces wines of great intensity and depth of flavour. Its classic flavours are currant, plum, black cherry and spice. It can also be marked by herb, olive, mint, tobacco, cedar and anise, and ripe, jammy notes.
Colombard is one of the world's great blending grapes, it is known for its neutrality, which makes it well suited to this purpose, although in the past few decades it has been used to make light, refreshing white wines.