Domaine de la Pigeade Ventoux Les Sables Rouge 2022

Domaine de la Pigeade Ventoux Les Sables Rouge is a vibrant, medium-bodied red from the southern Rhône, crafted from Grenache, Carignan and Syrah grown on old vines around Mont Ventoux. Deep, bright ruby in colour, it opens with generous aromas of red cherry and wild berries, layered with a touch of pepper and Provençal spice. The palate is juicy and supple with ripe red fruit, fine tannins and a long, moreish finish, making it a deliciously versatile Rhône rouge that’s perfect with pissaladière or a relaxed barbecue.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Medium-bodied, Juicy, Spicy
Grape Varietal: Grenache, Carignan, Syrah
Tastes Like: Comparable to a smooth GSM, with red cherry, wild berries, pepper and Provençal spice
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Appellation: Ventoux AOC
Region: Rhône Valley, France
Terroir: Sandy and stony soils around Mont Ventoux
Aging: Fermented in stainless steel and aged in concrete for purity and freshness
Serving Temperature: 16–18°C – Serve slightly below room temperature

Domaine de la Pigeade is a family-run estate based near Mont Ventoux, known for producing expressive and charming southern Rhône wines. The combination of old vines, higher-altitude sites and sandy soils gives their reds an appealing freshness and lift. Les Sables Rouge reflects the estate’s style perfectly - vibrant fruit, supple tannins and an elegant spice profile that makes the wine exceptionally food-friendly and versatile.

Pizza & Casual: Pissaladière, woodfired pizza or charcuterie boards
BBQ: Grilled lamb chops, sausages or smoky chicken skewers
Pasta: Tomato-based pasta dishes or mushroom tagliatelle
International: Turkish lamb, Spanish tapas or Moroccan vegetable tagine

Tomme: Soft and earthy, pairing well with the wine’s savoury spice
Comté: Nutty and smooth, enhancing red fruit notes
Saint-Nectaire: Creamy with gentle funk, complementing spicy elements
Aged Gouda: Rich and caramelised, pairing with the wine’s juicy depth

Pissaladière (Provençal Caramelised Onion Tart)

Ingredients:

• 1 sheet puff pastry or pizza dough
• 6 large onions, thinly sliced
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp thyme leaves
• 8–10 anchovy fillets
• A handful of black olives (Niçoise if available)
• Salt and pepper

Instructions:

1. Heat the olive oil in a large pan and cook the sliced onions over low heat for 25–30 minutes until soft and lightly caramelised.
2. Add the garlic and thyme and continue cooking for a few minutes, seasoning with salt and pepper.
3. Preheat the oven to 200°C and roll out the puff pastry or pizza dough onto a baking tray.
4. Spread the caramelised onions evenly over the base, then arrange the anchovy fillets and olives on top in a classic criss-cross pattern.
5. Bake for 20–25 minutes until the pastry is golden and crisp.
6. Serve warm as a starter or alongside a fresh green salad.

The sweet onions, savoury anchovies and Provençal herbs pair beautifully with the wine’s juicy red fruit and gentle spice, making this a quintessential southern Rhône match.