Domaine Santa Duc was established in 1874 at the western edge of the Dentelles de Montmirail (a mountain range in Vaucluse). This is where you find the villages of Gigondas, Vacqueyras, and Chateauneuf-du-Pape a bit to the west - and the Gras family makes all three including some really good Côtes-du-Rhône. Taking over for his father, Yves, in 2017, Benjamin Gras is the 6th generation winemaker continuing in the family's footsteps and who went beyond with new facilities and Demeter-certified Biodynamic practices across all AOCs. All the wine is made with native yeast and aged in 36-hectoliter Stockinger foudres, the Stradivarius of oak barrels, and eight-hectoliter terracotta amphorae, creating juice that is both rustic and modern at the same time.
