Portraits of winemakers

PATRICIA ALEXANDRE, DOMAINE DES PEYRE: FROM PEN TO VINE

Patricia Alexandre: From Journalism to Winemaking at Domaine des Peyre

A New Venture in Winemaking

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.

“First Cuvée in 2013”

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.

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.