La Patience Vin Rouge


Out of stock

Vintage: 2021
Region: Languedoc-Roussillon, France
Viticulture: Certified Organic
Grape varieties: Carignan and Merlot

La Patience Vin rouge is filled with juicy cherry and dark raspberry fruit with hints of garrigue and spice. Easy-peasy drinking red.

Food: Double cheeseburger, extra cheese, please!

Out of stock

Save 10% when you buy six or more bottles (mix and match) 

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About La Patience Vin Rouge

La Patience Vin rouge is filled with juicy cherry and dark raspberry fruit with hints of garrigue and spice. Easy-peasy drinking red.

About La Patience

  • Location: the village of Bezouce, close to Avignon, Southern France
  • Owner & winemaker: Christophe Aguilar
  • Vineyards: 100 hectares of their own vines, certified organic (AB, Ecocert) + purchase of grapes from neighboring vineyards (HVE sustainable or practicing organics)
  • Soils: pebbles and sandstone, loess
  • Main varieties: Syrah, Grenache, Carignan, Merlot, Cinsault; Chardonnay, Grenache blanc, Vermentino
  • Winemaking: indigenous and neutral yeast, vegan-friendly fining, light filtration.

Christophe Aguilar had arrived at the helm of the family domain shortly before that in 1998 when he took over the vineyard from his father and gradually started to change things in multiple directions. The most important was the decision to go organic in 2007: “I realized I needed to stop poisoning myself with the chemical treatments we were using, as I felt worse and worse when working in the vineyards,” he recalls the concerns that led him to this decision, together with Jenny’s support of the move.

Christophe also gradually grew the domaine from the original 15 hectares his family had: he now farms 100 hectares of organic-certified wines across the Costières de Nîmes and Coteaux du Pont du Gard, two neighboring AOCs with distinctive terroirs and a lingering scent of La Patience, the wild, aromatic Mediterranean herb that gave its name to the estate. “I’m really focused on the vineyards – the priority is to have beautiful vines and grapes because then you have much less to do in the cellar. It really makes your life much easier. This is a journey that wouldn’t be possible without understanding your terroir first by seeing and feeling the link between what happens in the vineyard and then in the cellar.”

Oh yes, the cellar – the beautiful stone building from 1930 keeping the wines cool- has also undergone a significant shift. Christophe has progressively changed the vinification methods, working towards a less interventionist approach with significantly fewer additives. “It’s good to be a companion to what nature has given us,” he explains his vision of making delicious, reliable wines without overtly heavy manipulations. The cuvées that Christophe makes for Jenny & Francois come either from his own (organic certified) or purchased (sustainable / practicing organic) grapes and, depending on the wine, are made with indigenous or neutral yeast, vegan-friendly fining, light filtration, and as little sulfur as possible.


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