Famille Garon
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Short Summary
One of the Rhône Valley's oldest families of vignerons, the Garons trace their roots in Ampuis to 1485. After generations of farming and selling grapes, Jean-François and Carmen Garon began reclaiming the family's abandoned Côte-Rôtie terraces during the 1980s, replanting historic vineyards before bottling their first estate wines in 1995. After studying viticulture and oenology, their sons, Kévin and Fabien, joined the domaine in 2000 and steadily expanded the estate from just two hectares to more than twenty hectares under vine and contract. Today, the family farms highly coveted, steep granite, gneiss and schist terraces in Côte-Rôtie, Condrieu, Saint-Joseph, Crozes-Hermitage, Hermitage and Seyssuel. Kévin's objective is balance above all else: ripe fruit without excess, silky tannins, freshness, and long, linear palates that reflect each vineyard site and the growing season. Partial whole-cluster fermentation, gentle extraction on the reds, and restrained use of new oak allow each vineyard and appellation to retain its own voice.Full Length Story
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Famille Garon - 2024 Côtes-du-Rhône rouge ‘Le Part de Vivants’
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GROWER OVERVIEW
One of the Rhône Valley’s oldest families of vignerons, the Garons trace their roots in Ampuis to 1485. After generations of farming and selling grapes, Jean-François and Carmen Garon began reclaiming the family’s abandoned Côte-Rôtie terraces during the 1980s, replanting historic vineyards before bottling their first estate wines in 1995. After studying viticulture and oenology, their sons, Kévin and Fabien, joined the domaine in 2000 and steadily expanded the estate from just two hectares to more than twenty hectares under vine and contract. Today, the family farms highly coveted, steep granite, gneiss and schist terraces in Côte-Rôtie, Condrieu, Saint-Joseph, Crozes-Hermitage, Hermitage and Seyssuel. Kévin’s objective is balance above all else: ripe fruit without excess, silky tannins, freshness, and long, linear palates that reflect each vineyard site and the growing season. Partial whole-cluster fermentation, gentle extraction on the reds, and restrained use of new oak allow each vineyard and appellation to retain its own voice.
VINEYARD DETAILS
‘La Part des Vivants’ is harvested from 80% Syrah and 20% Grenache planted 10–50 years ago on varied exposures, primarily on gentle slopes over deep alluvial and glacial moraine-derived soils composed of rounded stones, gravel, silt and clay at approximately 120–250 meters of altitude.
CELLAR NOTES
‘La Part des Vivants’ is fermented with a pied de cuve using 100% destemmed fruit and extracted by pumpovers and infusion twice daily during alcoholic fermentation, reaching a maximum temperature of 28°C with 10 days of maceration before pressing. The Syrah is aged 12 months in 228-liter neutral French oak barrels, while the Grenache is aged in stainless steel tanks. 100% malolactic fermentation is completed. The wine is filtered but not fined. The first sulfite addition is made after alcoholic fermentation.
