Domaine de la Solitude wines have been made on this estate for several hundred years, dating back to 1264 when the family arrived from Italy to serve the pope in Avignon. The three hats depicted on the label, signifies two bishops and a pope, who were among the fore fathers of the Lançon family. Today, the domain with its 38 hectares in the Châteauneuf du Pape appellation, is passing to the next generation as brothers Jean and Michel Lançon are handing over the reins to Florent, Michel’s son. Florent, who is passionate about innovative winemaking, while honouring traditional values, has recently started working with new tulip-shaped concrete vats which were initially designed for Cheval Blanc and are at the cutting edge of winemaking technology. Domaine de la Solitutude’s wines are renowned for their characteristic elegance whilst expressing the true origins of their terroir.
A rich and opulent wine with ripe blackcurrant aromas layered with notes of the garrigue and cistus flowers. Full bodied but with a soft texture on the palate; this wine retains the estate's characteristic elegance whilst embracing a modern style of winemaking. Ripe fruits combine with notes of cocoa and cherry and a hint of liquorice on the finish. Slow cooked beef and wild mushroom stew; shoulder of lamb or rich game dishes.
An elegant wine of great complexity, with citrus aromas enveloped in layers of minerality and herbal nuances. On the palate, this wine is full-flavoured with a creamy texture, powerful and long. Roasted or seared turbot; or light cheese.
A well textured, ripe and full-bodied wine delivering rich black fruits, mocha expresso and a subtle hint of smoke. Smooth on the palate with integrated tannins and a lingering finish, this is a traditional and elegant Châteauneuf. Great with grilled red meat in a mushroom sauce, with roasted vegetables.
An enticing nose of concentrated, ripe red berry fruits, enhanced by subtle notes of black pepper and spice. Supple and rounded on the palate, supported by a delicate tannic structure. Roasted duck fillets with polenta; roasted meats or rich lentil dishes.