About this winery

Winegrowers between Rhône and Provence, Marrenon is a reference amongst the producers of the Luberon and Ventoux. It ensures the economic vitality of the region by developing premium wines, with a unique style and by magnifying the terroir. True to its roots, Marrenon is building an international brand by focusing on the respect of the environment and innovation. The terroir is the keystone of the Marrenon style: elegance and finesse. Delicate, round, fresh and fruity, noble, elegant, powerful...

See the Marrenon Vignobles en Luberon & Ventoux detail page for more information on this brand

Product notes

This wine comes from a unique and expressive terroir. The vines thrive on soils mixed with sand, silt, and clay-limestone, which are well-drained and provide freshness at the vine roots. The vineyard is situated at an altitude of about 150 meters, ideal for preserving a beautiful natural acidity in the grapes. The rolling hills climate of the Provençal region, between Luberon and Ventoux, offers a tempered exposure: sunny mornings promote good fruit development, while cooler afternoons encourage slow and gradual ripening, favorable to the aromatic expression of Pinot Noir. This grape variety, rare in this Mediterranean area, finds here an unexpected setting. Sensitive and delicate, Pinot Noir requires cool and well-balanced soils of clay and limestone to fully express its finesse. It is cultivated here as a single varietal, in a special cuvée designed to highlight its uniqueness in this southern terroir.

Production notes

The production of this wine is based on a careful approach, designed to reveal the subtle identity of this delicate grape variety in a terroir that is unusual for it. The grapes are harvested between mid and late September, at an optimal stage of ripeness. This timing ensures a good balance between aromatic concentration, natural freshness, and the light structure typical of Pinot Noir. The vinification is carried out in a traditional manner, with a short maceration of about fifteen days. This choice allows for a gentle extraction of color, aromas, and a moderate tannic structure, while respecting the finesse of the grape variety. The handling of the pomace is done carefully, with a focus on delicacy to avoid excessive extraction. Once fermentation is complete, the wine is partially aged in oak barrels, to about 15%. This discreet aging adds an additional dimension, with light and well-integrated woody notes that support the fruit without ever overpowering it. The other part of the wine remains in the tank to preserve its aromatic brightness and natural freshness. The entire process aims to produce a harmonious, expressive wine that combines aromatic purity, smooth texture, and length on the palate. The final result is a Pinot Noir that is both generous, refined, and true to its adopted southern terroir.

Tasting notes

Upon tasting, this Pinot Noir reveals a precise and seductive aromatic expression. The nose opens with intense aromas of ripe black cherry, quickly joined by notes of crisp red fruits such as raspberry and redcurrant. A subtle hint of roasted hazelnut, inherited from partial barrel aging, adds extra complexity, also evoking a touch of cocoa or fine caramel. On the palate, the attack is smooth and silky. The tannins are well-integrated and mellow, giving way to a delicate and fluid texture. The mid-palate is dominated by the freshness of the fruit, with a lovely liveliness that balances the body. The finish is persistent, marked by juicy morello cherry notes, a hint of light kirsch, and a slightly spicy nuance, almost reminiscent of licorice. To fully express its potential, this wine is best served slightly chilled, between 15 and 16°C (59–61°F). This temperature helps preserve its aromatic freshness while allowing its delicate aromas to open up. A quick decanting of 15 to 30 minutes can also help aerate the wine, especially if enjoyed young. In terms of food pairings, it excels with subtle and flavorful cuisine. It pairs wonderfully with roasted or braised white meats such as veal, guinea fowl, or rabbit with mustard or thyme; fine charcuterie like cured ham, artisanal sausage, or poultry terrines; light Mediterranean dishes such as vegetable tian, grilled eggplant, or confit tomatoes; soft, mild cheeses like Brie, Camembert, or fresh Tomme; and even, for the more adventurous, grilled fish such as tuna or salmon, served warm with a light herb sauce. This wine is ready to be enjoyed now, in all the freshness of its youth, but it can also improve over the next two to three years, gaining in roundness and depth.