History

Already under Louis the XVth, in 1770, François Establet owned a vineyard in Chateauneuf Calcenier, called “the Popes”. In 1836, Alex Establet bought more vines in the Escalruins area.

But it was his son, Georges Establet, who acquired parcels of the Gardiole in 1846, which still represent the heart of the estate along with the “Moulin à Vents” formerly called “Moulin de l’Auro” (Moulin of the Tree). It was then Marius Establet who created the estate of the “Petite Gardiole” and commercialized his wines in big kegs and began to bottle wines from the Petite Gardiole.

Born in 1906, Lucien Jeune owned wines in the area called Baucau and Pied Redon.
In the 1930’s he transported wine, then became mayor of Chateauneuf for 25 years. In the 1960’s, the two estates became one when Christiane Establet and Pierre Elie Jeune married.

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Estate

The Grand Tinel Estate was born in 1972. In 1974, they began the construction of the winery with a capacity of 4.600 hectoliters, on three levels: the basement reserved for the ageing cellar with oak barrels and kegs, the ground floor for the vinification and arrival of the grapes in the cellar, and the first floor for the offices, the oenological laboratory, plus a part of the vinification vats.

VINEYARD

Our vineyard covers 74 hectares and is planted with vines of a ripe old age in different varieties, such as: - for the 56 hectares of Châteauneuf-du-Pape wines: black Grenache (the best grape variety, is the true essence of Chateauneuf), Syrah, Cinsault, Mourvèdre, and Counoise for the red wines, and white Grenache, Clairette, and Bourboulenc for the white wines.

For the 18 hectares of Côtes-du-Rhône wines: very ancient black Grenache and Carignan.

The Jeune Elie family owns another domain on the commune of Châteauneuf-du-Pape: Saint Paul’s Domain (Clos Saint-Paul). That domain’s area covers 14 hectares of Châteauneuf-du-Pape.

Our domain is now HVE certified since December 2020.

"High Environmental Value" is level 3 of excellence for the "Environmental Certification of Agricultural Operations" system and is concerned with biodiversity. It is based on environmental performance indicators that cover the entire operation. Certification makes it possible to certify that the elements of biodiversity (hedges, grass strips, trees, etc.) are very extensive on the farm and that the pressure of agricultural practices on the environment (air, climate, water, soil, biodiversity, landscapes) is reduced to a minimum. The aim of the HVE approach is to meet the needs of consumers in their search for healthier and quality products. It also meets the expectations of citizens asking for environmentally friendly practices. It is oriented around 4 themes:

- The phytosanitary strategy in the vines - The preservation of the surrounding biodiversity - Fertilizer management - Water resource management

Wine making

GRAPE-GATHERING AND WINEMAKING

THE PERIOD FROM SEPTEMBER TO OCTOBE

While the crop is being hand-gathered, a first sorting of botrysed grapes is made on the edge of the vineyard. As soon as the harvest arrives at the wine cellar, a second selection is carried out upon a sorting table. Then the grapes are destemmed, and crushed, before being routed to the thermo regulated tanks where they are going to ferment for 4 to 5 weeks. During the fermentation, we make punchings of the gaps as well as releases in order to respect the specificities and aromas of the grape. We taste our wines daily. Red wines count for 95% of our production.

WINE MATURING

THE PERIOD FROM NOVEMBER TO FEBRUARY

This is the period when successive rackings are made to clarify the wines. Each tank is regularly tasted.

Then, one part of the wines is going to mature in oak tuns, while the other part will stand in brand new oak barrels. The maturing period lasts from 1 to 2 years.