Le Temps Des Rêveurs - 'Pendent que les Champs Brûlent' - Cabernet Sauvignon, Grenache, Syrah - Var, FR - 2024

Satellite's Hot Take

Fresh, tense, deeply mineral and pulsating with tension and pleasure!

Notes from the Winery/Importer

Product details Blend : Cabernet Sauvignon 80%, Grenache 15%, Syrah 5%. Winemaking : Cabernet Sauvignon & Syrah are fermented as whole bunches. Grenache noir is pressed and then blended with the whole bunches after fermentation has begun. Infusion for 5 days then grapes pressed in a vertical press. Native yeasts, no input except a little SO2, no filtration. Total SO2: < 30 mg / L. Terroir : The Cabernet Sauvignon vines grow on a clay-limestone hillside. The Syrah vines come from a red clay terroir near Sainte Victoire mountain. The Grenache Noir vines grow on clay-limestone soil with a predominantly sandy composition. Description : A light and fruity vintage with a fine texture. Ideal for the summer season. Bottling : approximately 3800 bottles. Tasting notes : On the nose, aromas of spices, vegetal notes and black cherry. The palate is supple, fruity and very fresh. Suggested accompaniments : Niçoise salad, fish crumble with spinach, sashimi. Musical chord : Niagara - While the fields burn

Notes on the Producer

The domain A dreamer's story In 2014, I settled in Pourrières, at the foot of the Sainte Victoire mountain, taking over the family land and creating Le Temps des Rêveurs, a 7-hectare organic vineyard. The old Carignan Noir and Ugni Blanc vines planted by my grandfathers were replaced by my father's Grenache Noir, Syrah, and Cabernet Sauvignon. I then planted massal selections of Grenache Noir and Gris, Syrah, Cinsault, Mourvèdre, Carignan Blanc and Gris, and Maccabeu. From the very beginning of this adventure, I have oriented my vineyard towards biodynamic agriculture, attuned to the vines and the environment, using precious traditional and modern techniques. My goal is to produce a natural wine, conceived from a living terroir, respectful of the health of its consumers, and to share a little of my utopian vision as a farmer. "It's up to you to taste! Close to your emotions, tasting doesn't need fancy words; tasting a wine is above all about being receptive to what you feel."

Grapes & Style

Cabernet Sauvignon

Cabernet Sauvignon is the world’s most famous structured red grape, born in Bordeaux from Cabernet Franc and Sauvignon Blanc. It became central to the wines of the Médoc and has since traveled almost everywhere, from Napa Valley and Chile to Australia, South Africa, Italy, and beyond.

In the vineyard, Cabernet Sauvignon ripens relatively late and needs enough warmth to develop fully. Its small, thick-skinned berries bring deep color, firm tannin, and strong aging potential. In cooler or marginal sites it can taste green and hard; in the right conditions it gives structure, concentration, and a clear sense of authority.

In the glass, Cabernet Sauvignon often shows blackcurrant, blackberry, cedar, tobacco, graphite, mint, and savory spice. It’s naturally tannic and often benefits from time, either in barrel or bottle. The best examples aren’t just big — they’re composed, persistent, and built around structure as much as fruit.

Grenache

Grenache is one of the great Mediterranean red grapes, central to the southern Rhône, Spain, and many of the warmer, drier wine regions around the world. It’s known as Garnacha in Spain, where it has deep roots, and it plays a major role in wines from places like Châteauneuf-du-Pape, Priorat, Navarra, and the Sierra de Gredos.

In the vineyard, Grenache ripens late and likes heat, sun, and wind. It can handle drought well, but it needs thoughtful farming because it can produce high alcohol and soft structure if pushed too far. Old vines are especially valuable, often giving naturally lower yields and more concentrated fruit.

In the glass, Grenache tends toward red fruit, strawberry, raspberry, dried herbs, spice, and a warm, generous texture. It’s usually lighter in color than its flavor suggests, with moderate tannin and plenty of charm. The best versions balance ripeness with freshness, showing warmth without becoming heavy.

Syrah

Syrah is a northern Rhône grape with a serious range, capable of making dark, structured, savory reds without needing the sheer weight of Cabernet. Its home is places like Côte-Rôtie, Hermitage, Cornas, and Saint-Joseph, but it has traveled widely, especially to Australia, California, South Africa, and parts of the Mediterranean.

In the vineyard, Syrah tends to like warmth, but not excessive heat. In cooler sites it can be peppery, floral, and lifted; in warmer places it becomes darker, richer, and more generous. It has relatively small berries and can produce wines with deep color, good tannin, and a strong savory profile.

In the glass, Syrah often shows black fruit, violet, black pepper, olive, smoke, meat, and spice. The best examples have density without feeling clumsy — dark-fruited and structured, but still aromatic and full of detail. We tend to love Syrah when it keeps that savory edge and doesn’t lose its freshness.