La Patience Blanc 2022

The Wine: La Patience Blanc 2022

The wine is made from a blend of grape varieties, including Chardonnay, which are harvested from La Patience’s organic-certified vineyards, and Vermentino, sourced from a grower practicing sustainable agriculture with HVE certification. The grapes thrive on ancient sandstone terraces, contributing to the unique terroir of the wine.

During the wine-making process, the grapes are directly pressed and then fermented with the addition of neutral yeasts to maintain the natural flavors. Post-fermentation, the wine is matured in temperature-controlled environments within concrete and stainless steel tanks to ensure quality and taste. Before being released in January following the harvest, the wine undergoes a gentle filtration process and is fined in a manner that is compatible with vegan dietary restrictions.

The Producer: Domaine de la Patience

Domaine de La Patience counts among the very first wineries Jenny started to work with back in 2000 – and it has been an eventful path full of growth on both sides! Christophe 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 undergone a significant shift as well. Christophe has progressively changed the vinification methods, working towards a less interventionist approach with significantly less 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. (source: Jenny & Francois)

The Region: Bezouce • Avignon