2017 Chateau Pesquie Ventoux Ascensio

2017 Château Pesquie Ventoux Ascensio is a powerful, small‑production red from the foothills of Mont Ventoux in France’s southern Rhône. Crafted only in the very best vintages and from old vines in a single high‑altitude vineyard, it showcases Grenache at its most intense and pure. With tiny yields, biodynamic farming and a concrete‑only élevage to preserve freshness, Ascensio has become one of the reference wines for the Ventoux appellation.

Tasting Notes
In the glass, the 2017 Ascensio is a deep, almost opaque dark ruby with vivid purple reflections, hinting at both concentration and youth. The nose is striking and expressive, with layers of red and black cherries, wild raspberry coulis, and amarena cherries wrapped in notes of black pepper, licorice, Provençal herbs and subtle spice. On the palate, this is a full‑bodied, powerful wine yet beautifully balanced. The old‑vine Grenache delivers a dense core of sweet, ripe cherry and raspberry fruit, complemented by black pepper, licorice, and a touch of garrigue. The texture is plush and mouth‑filling, but the altitude and Ventoux’s cooling influence contribute a welcome thread of freshness that keeps the wine lively. Tannins are fine and silky, giving structure without harshness, and the finish is long, spicy and harmonious. With its concentration and balance, this 2017 has very good aging potential; it will drink beautifully now with a decant but can evolve and gain complexity over the next 8–12 years.

Production
Ascensio comes from a single high‑altitude vineyard at around 330 meters in the Côtes du Ventoux, planted on very stony, silica‑rich soils mixed with clay and sandstone around the village of Mormoiron. The vines are 50–80 years old, naturally producing low yields; in 2017, the Grenache was cropped at just 20 hl/ha, intensifying flavor and structure. The estate is farmed organically and this particular parcel has been worked according to biodynamic principles since 2015, harnessing the cooling influence of Mont Ventoux to preserve acidity and aromatics. The blend is 95% Grenache and 5% Syrah, harvested by hand and carefully sorted. Vinification focuses on purity: fermentation and aging take place exclusively in concrete, with no new oak, to protect the delicate fruit character and the clear expression of the high‑altitude terroir. Ascensio is produced only in top years and in extremely limited quantities, typically under 3,000 bottles.

Food & Serving
This is a natural match for richly flavored, slow‑cooked dishes and robust meats. Think long‑simmered stews such as daube provençale or boeuf bourguignon, braised lamb shanks, game dishes, or roast venison with root vegetables and herbs. It will also work beautifully with grilled beef, hearty casseroles, and aged hard cheeses. Serve at 16–18°C (60–64°F) and give the wine a generous decant of 1–2 hours in its youth to soften the structure and fully release the aromatic complexity; older bottles will need slightly less time in the decanter.

Producer
Château Pesquie is a family‑run estate in the Ventoux appellation, set at the foot of Mont Ventoux in the commune of Mormoiron. Today it is led by brothers Frédéric and Alexandre Chaudière, who farm around 72 hectares of vines within a compact radius around the château. Their organically cultivated vineyards sit on a mosaic of stony, clay and sandstone soils and benefit from the cooler microclimate created by Ventoux’s altitude, allowing for ripe yet fresh, aromatic wines. The Chaudière family are widely regarded as pioneers and standard‑bearers for the Ventoux region, demonstrating the potential of its higher‑altitude terroirs and old‑vine Grenache. Their dedication to quality has earned consistently high praise from international critics, including regular strong scores from Robert Parker’s Wine Advocate and a gold‑medal, 95‑point accolade for Ascensio at the Decanter World Wine Awards.

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