Domaine de Ferrand, L.126 by Ferrand "Vin Sans Soufre", 2020

Domaine de Ferrand’s L.126 is a distinctive, hands-off Rhône red that lets Philippe Bravay’s more creative side shine. Made without added sulfur and crafted with minimal intervention, it offers a fresh, energetic take on the region while still retaining the depth and character you’d expect from a serious southern Rhône wine.

Tasting Notes
L.126 shows the supple, vibrant side of Rhône red wine, with an appealing balance of dark fruit, red berries, and a lifted sense of freshness. It is lively and a little unconventional, with a juicy, elegant palate and a bright, expressive finish. The nose leans toward ripe cherry, blackberry, and wild berry notes, with subtle spicy and earthy tones in the background. On the palate, the blend of Grenache, Syrah, and Vaccarèse brings both generosity and structure, while the minimal-intervention style adds a sense of purity and immediacy. This is a wine that can be enjoyed for its youthful charm, though it should also develop beautifully over the next few years.

Production
L.126 is a small-batch personal cuvée from Philippe Bravay of Domaine de Ferrand, made in the Rhône using Grenache, Syrah, and the local grape Vaccarèse. The wine is produced with very little intervention, including spontaneous fermentation and no added sulfur, allowing the fruit, texture, and natural character of the grapes to take center stage.

Food & Serving
This is a versatile red that works well with roasted poultry, grilled lamb, duck, mushroom dishes, and Mediterranean fare with herbs and olive oil. Serve slightly cool, around 15-17°C, and consider a short decant if opening it young to help the aromas unfold.

Producer
Domaine de Ferrand is based in the southern Rhône and is closely associated with Philippe Bravay, a producer known for making classically styled wines with a restrained, thoughtful approach. Alongside his more traditional Châteauneuf-du-Pape and Côtes du Rhône wines, Bravay’s personal cuvées like L.126 reflect his skill, creativity, and willingness to explore a freer style of winemaking.

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