THE HISTORY

The Château du Donjon was formerly an outpost for the monks of the abbey at Caunes-Minervois. It takes its name from the ancient castle at Bagnoles with its picturesque 13th century walls towering over the cellars. The oldest title deeds for the property reveal an interesting fact.

Reference is made to a dam which was swept away by floods on the river Clamoux at La Galinière (the site of our vineyards).

As a gesture of thanks to the villagers who helped rebuild the dam, the proprietor gave permission for them to use the water for their gardens from ‘midday each Saturday until break of day on Monday’. The rest of the time the water was reserved to power the mill which exists on the property to this day.

THE MEDITERANEAN INFLUENCE

The Château du Donjon is in the Languedoc region of southern France, some 10km from the medieval city of Carcassonne. In the winter it looks on the snowy peaks of the Pyrenees. The vineyard is situated on the terroir of La Clamoux, an area where the climate of the Mediterranean meets the influence of the Atlantic Ocean. The land is made up of clay and limestone slopes and stony terraces and it is designated AOC Minervois. This appellation is named after the ancient city of Minerve, originally a Roman fortress named after the Goddess Minerva. Minervois is one of the oldest of the Mediterranean wine-producing regions and has been in existence since the Romans chose the area for their first Languedoc vineyard more than 2000 years ago. Cabardes is the youngest appellation of the Languedoc. Cooler than the surrounding area, it is well suited to both Atlantic and Mediterranean varietals, and offers truly original wines of exceptional balance and complexity.

ONE FAMILY, ONE PASSION

The Panis-Mialhe family has been passionate about wine production since the 15th century. Techniques have evolved through the generations to combine traditional values with modern methods. Jean Panis produced his first vintage in 1996 and since then his trademark has been the production of wines which are rich in fruit. In 1996 he met Caroline, who is fully involved in the running of the domaine and always ready to respond in detail to customer requirements. A beautiful heir to the estate, Camille, was born in 2003. Jean is an imposing figure with his solid stature, oval face and sweptback hair. His steady gaze, unruly eyebrows and ready smile invite conversation. He is dynamic and energetic and

moves in an assured and precise manner. This artist, for he truly does create works of art, is driven by personal conviction. Managing his vineyard and winery is both a hard labor of love and his birthright.

THE GRAPE VARIETIES

Reds

Carignan is the oldest grape cultivated here. It is the easiest variety to grow and the most difficult to make into fine wine. Vinified with care, it can be subtle and refined.

Grenache is Jean Panis’ favourite varietal. Its sweetness, red fruit aromas and spice render it charming and seductive. Gentle vinification will produce wine which is rich and smooth.

Syrah lends power to the greatest wines of the Minervois. The successful combination of concentrated fruit and complex structure make Syrah ideal for oak ageing, producing superb wines which can be cellared for years.

Cinsaut is easy to vinify and is also an excellent table grape. It is the principal variety used in the château’s rosé wines.

Merlot delivers rich fruit flavor within an elegant structure. It requires plenty of sun to ripen and express itself fully.

Cabernet Sauvignon has thick shoots which are a devil to prune! It is always the last to be harvested and produces well-structured wines.

Petit Verdot is the latest grape variety to be planted at the château. In this semi-Atlantic climate it could prove to be outstanding.

Whites

Vermentino is a Mediterranean island variety known for its floral aromas, such as lime blossom, as well as fresh pear. It brings finesse and vibrancy to our Minervois white.

Roussanne: originating from cooler climates, Roussanne is a grape variety with small berries. It has fabulous aromatic potential, as well as elegance, with notes of apricot and pear: a variety which only gets better with age.

Sauvignon can be found across all four corners of the globe, with blackcurrant bud aromas so potent that is it known locally to be either loved or hated. Harvested at full maturity, it brings roundness and structure to our wines.

And finally Colombard, originating from the Gers region, the land where Duck cuisine is king, typically gives lemon and lime aromas, creating sublime freshness to the blend of our Coteaux de Peyriac wine.

KEY TASKS

The work can be hard and sometimes thankless but it is noble, varied and always fascinating. It involves a close relationship with nature, constantly seeking to overcome the infinite challenges of the climate and terroir. Hard pruning is crucial. It prepares the vine for the new season and determines the size of the harvest. Regular plowing between rows is required to maintain the soil in an environmentally sound manner. This creates a natural means of fertilization, allowing the vine to extract what it needs from the soil in the traditional way. Constant observation of the vine is necessary to ensure that appropriate action is taken at the right time. Manual intervention remains essential even though mechanization has become indispensable. The grapes must never be picked before they reach optimum maturity. The grapes are sorted and destalked straight after picking so that only the fruit and its juice enter the cellar. Of the many important decisions to be taken in wine making, those affecting the long term must be given priority. As well as respect for nature it is the knowledge and experience of the wine maker, always at home through the year’s changing seasons, which allows the terroir to be fully expressed in the wine. Each year is different. It is the winemaker’s job to assure that the wine is always as good as the year’s weather will allow.

VINIFICATION

The process of turning grapes into wine follows traditional methods. Although new technology is used respect for traditional methods is always maintained. Each grape variety is vinified in a different way and grapes from different plots of land have their own fermentation vats which are monitored daily. Temperature control is fully automated and is essential for maximum extraction of flavor from the fruit. Although the average time for fermentation is 10 days, some varieties spend more than one month in contact with the skins. At the end of the fermentation process the wine is drained from the vat and press wine is produced from the pressing of the grape solids. The wines are rigorously tasted and subsequently blended in January after the harvest and the selection of wines for ageing in oak barrels is made at this time. Bottling, using the latest technology, takes place throughout the year.

THE WAY FORWARD

The latest technology is involved in each successive stage of production. Château du Donjon follows strict guidelines governing production methods. Always challenging and forward thinking, Jean Panis maintains a keen interest in new developments destined for use in the vineyard and cellar. He is also involved in the work of a study center for agricultural development. Jean Panis adds: ‘Our strength lies in the subtle marriage of authenticity and technology. Our wines are the fruit of this union.’

THE ETHOS OF THE CHATEAU DU DONJON

May each bottle that is opened be a work of art appreciated for its true worth. May it reflect the wine maker’s expertise, his respect for nature, his hard work and above all the passion he seeks to share. Jean Panis’ wines grace the tables of the best restaurants in Japan, the United States and, of course, throughout Europe. The ethos of the château is a philosophy for sharing true passion.