Patricia Alexandre, Domaine des Peyre: from pen to vine

Paparazzi, La Gazette, Bonne Presse... It's hard not to associate these cuvée names with the world of journalism. Indeed, their "mother," Patricia Alexandre, spent 17 years as the editor of L'Hôtellerie Restauration and then another 10 years with the Gault et Millau gastronomic guides.

Available directly from the estate on Avenue des Vins.

How did a journalist come to found a wine estate?

A New Venture in Winemaking

Today, Patricia is no longer just talking about wines; she is making them. Her journey at Domaine des Peyre began in 2012. While Patricia and her husband were at their country house in Luberon, an opportunity presented itself.

We were offered the chance to purchase an old 18th-century farmhouse built on the ruins of a Roman villa. They were growing grapes for AOP Ventoux there. Although there was no winemaking facility, archaeological digs revealed the presence of an ancient wine cellar and grape cultivation,

Patricia recalls. An ambitious idea crossed the couple's minds: to create a full-fledged vineyard. Patricia immediately contacted her daughter Anne, an oenologist and technical director of a Bordeaux group owning several Grand Cru Classés, who confirmed that the property had immense potential. Patricia and her husband then undertook the transformation of the farmhouse into a vineyard.

We acquired the property in October 2012, obtained the building permit in June 2013, and started construction in July 2013. The first harvest took place in 2013,

Patricia explains.

Shortly after, we bought a small vineyard property, Domaine de Faverot, located 5 kilometers from Domaine des Peyre. This allows us to benefit from the AOC Ventoux,

Patricia adds.

How are the wines made at Domaine des Peyre?

Sustainable Viticulture Practices

Domaine des Peyre spans nearly 32 hectares. Associated with the Luberon, Ventoux, and Protected Geographical Indication (IGP) Méditerranée appellations, the estate's wines are all produced using sustainable viticulture practices (a method that involves using phytosanitary treatments only when necessary). This diversity of terroirs enables Patricia to offer wines in all three colors: a light and fruity rosé typical of Provence, a gourmand red made from Grenache, Syrah, and Cinsault, and delicate and floral white wines.

I strive to produce expressive and warm wines,

says the winemaker, who hopes to transition to organic viticulture in the near future.

Discover the wines of Domaine des Peyre directly from the estate, at the estate price, in a short supply chain on Avenue des Vins.

Frequently asked questions about Domaine des Peyre

Where is Domaine des Peyre located?

The estate sits in the Luberon, in Provence, around an 18th-century farmhouse raised on the remains of a Roman villa. A nearby second property, Domaine de Faverot, also grants it access to the AOC Ventoux.

Who is Patricia Alexandre, the winemaker behind Domaine des Peyre?

Before turning to wine, she led the newsroom of L'Hôtellerie Restauration and later the Gault et Millau guides. She started her estate in 2012 and vinified her first harvest in 2013, with help from her daughter Anne, an oenologist.

Which appellations does Domaine des Peyre cover?

Spread across nearly 32 hectares, the vineyard falls under the AOC Luberon and Ventoux, plus the IGP Méditerranée. This spread of terroirs is why the estate offers all three colours.

Which grapes go into the estate's reds?

The reds are built on Grenache, Syrah and Cinsault for a generous, fruit-forward style. The estate also makes a light, fruity Provence rosé and delicate white wines with floral notes.

Are the wines of Domaine des Peyre organic?

They are currently farmed under reasoned viticulture, which limits vineyard treatments to what is strictly needed. Patricia Alexandre plans to move the estate to organic farming in the coming years.