Cave de la Vallée

Old vines on the slopes above the Rhône and a cider from the orchard behind the cellar. We pour, you taste, you take home what you liked.

Antoine’s vines are on terraces too steep for a machine, so the grapes are cut by hand in October and the wine rests eighteen months in old barrels. The cider is made the same way, with apples from the orchard behind the cellar, pressed in the autumn and bottled when it sparkles.

Tasting is free on market days, and Antoine will tell you which bottle goes with a roast chicken, a goat cheese or a rainy Sunday. The magnum is a good thing to bring to a table of eight.