Vignoble Simian
The estate has been working according to biodynamic principles since 2008, with local grape varieties on four terroirs: Châteauneuf-du-Pape, Uchaux, Piolenc and Orange. Vinification is done with few additions, respects the environment and emphasizes the characteristics of each terroir.
History
Simian family
At the beginning of the 20th century, Sophie Simian, the owner of a bastide and the surrounding land, promised her loyal servant Marcelle Ladret that the key to her house would one day be Marcelle's property. The story goes that Sophie had lost the key during a walk in Provence, and Marcelle helped her find it. When Marcelle found the key, Sophie said: "This key will one day be yours." After Sophie’s death in 1936, Marcelle and her husband inherited the estate, restoring the old bastide and the surrounding land. They had two daughters, Madeleine and Jacqueline.
Serguier family
In 1880, Hippolyte Serguier, a simple worker, and his wife managed to purchase several hectares of cheap vineyard land in Châteauneuf-du-Pape, before the region reached its peak. It was a bold choice for this modest family, who had taken out a loan of 400 francs from the baker to finance their purchase. After World War II, their son Marcel settled in the northern part of the appellation, on the Grès lands. Then, it was up to Yves, Marcel's son, to carry on this family history, and with him came a new twist.
A joint family wine estate
Here the two stories converge when Madeleine Ladret marries Yves Serguier. In 1956, they settled in the fortified town of La Simiane, bringing together the areas of Piolenc, Uchaux, and Châteauneuf-du-Pape into one heritage. But the transfer doesn't stop there; Jean-Pierre, their only son, took over the family estate and fulfilled the dream of four generations in 1981: to become a winemaker and harvest his wine on the estate to age and bottle it.
Today, the story continues with Florian and Marion, the children of Jean-Pierre and Mireille. They bring a new, more sustainable vision, but are still marked by the ancient and deep traditions of the heritage.
Châteauneuf-du-Pape and Côtes-du-Rhône
The estate’s vineyard stretches across four distinct terroirs, each of which gives unique characteristics to the wines produced.
In Châteauneuf-du-Pape, the parcels are located in the northern part of the appellation, on sandy and safreous soils, which allow the vines' roots to penetrate deeply, reducing the typical water scarcity in the region. This results in wines with an airy structure, immediate fruitiness, and fine tannins.
In Uchaux, the grey silico-calcareous soils, near Orange, offer ideal conditions for vine cultivation, surrounded by pine forests and green oaks. These warm and deep soils promote the production of balanced and intense wines, thanks to grape varieties such as Grenache, Mourvèdre, and Syrah.
The Côtes du Rhône parcels, located at the foot of the Massif d'Uchaux, have siliceous soils that refresh the wines, making them mineral and giving fruity notes.
Finally, the "Vins de France" are produced from the clay-limestone soils around Piolenc, which stand out for their excellent expression of the vine, even in a flat environment. The climate and terroir together create varied and complex wines, each reflecting the specificity of its cultivation location.
Sustainable production
Since 2008, the estate has been working according to biodynamic principles, aiming to produce organic wines while respecting the natural balance of the vineyard. Interventions in the vineyards and cellar are carried out according to biodynamic principles, in harmony with lunar cycles and natural rhythms. This includes the use of dynamic preparations that stimulate soil life and strengthen the natural resistance of the vines. Every step, from cultivation to vinification, is carefully designed to preserve the local ecosystem and avoid excessive use of chemicals.
The 15 cuvées produced by the estate are the result of many years of experimentation in the cellar, with different vinification techniques, from concrete vats to the use of demi-muids for red wines, and stainless steel, wood, or terracotta for white wines. The wines are made with a minimum of additions, using only the native yeasts present on the grapes, so that the characteristics of each terroir can be fully expressed. In addition, each parcel is vinified separately, sometimes with multiple harvests to play with the maturity of the grapes. This approach allows the amount of sulfites to be limited, resulting in more natural and authentic wines.
The entire vinification process, from harvest to bottling, is carefully controlled, and the wines are produced according to the lunar cycles to ensure quality. Thanks to this rigorous and environmentally-friendly approach, the estate manages to create wines with unique profiles, reflecting the diversity and richness of their terroirs.
