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The ancestors of Paul Feraud and his daughter Laurence have been farming the vineyards of Châteauneuf-du-Pape since the 17th century, back when cherries provided the chief income for vignerons intent on producing the world famous wines of this southern Rhône region. Today, Paul and Laurence continue to make wine using their ancestor’s traditional techniques, including aging top blends like the Cuvée Laurence for up to four years in large five-year old oak foudres and small barrels from Burgundy. Most of the Feraud’s old vine vineyards grow on hot, arid sandy or iron-rich hillsides and are studded with the smooth glacial stones called galets, which absorb the day’s heat and radiate it to the vines each night. It’s a harsh environment that produces low yields of powerfully structured, incredibly mature grapes. That maturity and power always shows up in the glass.
6/26/2017 1:51:50 PM
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