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Domaine Dard et Ribo
Domaine Dard et Ribo is located in Mercurol, a village East of the village of Tain l'Hermitage; in the Northern part of the Rhone region.
The Domaine is managed by Jean-René François Dard and Ribo, two men that despite the winery's reputation maintain a low profile; to confirm this, the winery and the aesthetic side of the buildings are not maintained as one of Chateau Bordeaux. They started producing about 30 years ago (1984), and have now cleared the use of chemicals both in the cellar and the vineyard. Today the vineyards are cultivated according to biodynamic agriculture dictates. Over the years the area planted has expanded to about 8.5 hectares of vineyards, of which 0.50 are on lease.
The wines produced are classic Northern Rhône Appelations, made from the native white grapes of the Roussane variety and the red grapes of the Syrah variety. In the cellar the grapes are de-stemmed to 90%, the un-stemmed remainder favour a spontaneous fermentation with no yeasts; maceration lasts 10 to 20 days depending on the type and the vintage. Ageing is done in barrels of medium to small size. The result is serious, deep wines with a strong natural imprint and perfect adherence to the terroir of origin.
Domaine Dard et Ribo is located in Mercurol, a village East of the village of Tain l'Hermitage; in the Northern part of the Rhone region.
The Domaine is managed by Jean-René François Dard and Ribo, two men that despite the winery's reputation maintain a low profile; to confirm this, the winery and the aesthetic side of the buildings are not maintained as one of Chateau Bordeaux. They started producing about 30 years ago (1984), and have now cleared the use of chemicals both in the cellar and the vineyard. Today the vineyards are cultivated according to biodynamic agriculture dictates. Over the years the area planted has expanded to about 8.5 hectares of vineyards, of which 0.50 are on lease.
The wines produced are classic Northern Rhône Appelations, made from the native white grapes of the Roussane variety and the red grapes of the Syrah variety. In the cellar the grapes are de-stemmed to 90%, the un-stemmed remainder favour a spontaneous fermentation with no yeasts; maceration lasts 10 to 20 days depending on the type and the vintage. Ageing is done in barrels of medium to small size. The result is serious, deep wines with a strong natural imprint and perfect adherence to the terroir of origin.
