Christophe Aguilar did not set out to be a natural winemaker. He took over the family estate in Bezouce, near Avignon, in 1998 after a decade managing production at the local cooperative, and spent nearly a decade farming conventionally before a personal reckoning changed everything. "I realized I needed to stop poisoning myself with the chemical treatments we were using," he has said. In 2007, he converted the entire domain to organic agriculture. Today, Domaine de la Patience is one of the southern Rhône's most reliable addresses for approachable, honestly made wine.
Backstory
The estate was established in 1930 and takes its name from a wild, aromatic Mediterranean herb — known locally as "La Patience" — that grows throughout the vineyard. Christophe inherited both the land and a commitment to the place when he succeeded his father. Since converting to organics, he has expanded from the original 15 hectares to 100 certified organic hectares, also purchasing grapes from neighboring sustainable and organic growers to supplement his own production.
The Region
Bezouce sits close to the Pont du Gard between Nîmes and Avignon, straddling the AOP Costières de Nîmes and IGP Coteaux du Pont du Gard zones. The landscape is Mediterranean: garrigue-scented hillsides, galets roulés (rolled pebbles), and clay terraces baked by long, dry summers. Old river terraces of pebbles, rolled galets, sandstone, loess, and clay characterize the soils, closely related in composition to the famous terroirs of Châteauneuf-du-Pape to the north.
Vineyards and Farming
La Patience holds AB (Ecocert) organic certification and HVE (Haute Valeur Environnementale) status. The vineyards grow Syrah, Grenache, Carignan, Merlot, and Cinsault for reds, and Chardonnay, Grenache Blanc, and Vermentino for whites. All work is guided by Christophe's philosophy of companionship with nature rather than control over it.
Winemaking
Fermentation uses indigenous or neutral yeasts in concrete and stainless steel tanks with temperature control. Whites are often vinified without malolactic fermentation to preserve freshness and acidity. Sulfur is used in minimal amounts. Wines are vegan-friendly and receive only light filtration before bottling. The cellar, a beautiful stone structure dating to 1930, provides excellent natural temperature stability year-round.
The Wines
The lineup includes La Patience Rouge, Blanc, and Rosé (the estate's classic range), a Chardonnay, Merlot, Syrah, and the everyday From the Tank series in red, white, and rosé. The wines are marked by their directness, value, and food-friendliness — consistent expressions of a sun-drenched Mediterranean landscape farmed with care.
