Domaine Lafond Rocepine in Tavel
The Domaine Lafond Roc-Epine is based in Tavel in the France Rhone Valley. Jean-Pierre Lafond founded the estate in 1970 with 20 hectares in Tavel. In 1977, Pascal Lafond joined; the business was then expanded to Lirac, Côtes du Rhône and Châteauneuf-du-Pape. According to the estate, the family history of viticulture in Tavel dates back to the 18th century.
Vineyards and cultivation
The Domaine has a total of 85 hectares of vineyards. All vineyards have been farmed organically since the early 2000s; organic certification began in 2009, and from the 2012 vintage onwards, all wines are organically certified. Since the 2024 vintage, the entire estate has been biodynamically certified according to Demeter.
Cultivation includes cover crops of crucifers, grasses and legumes. They serve to improve soil structure, nitrogen availability, humus building and erosion protection. Hedges and trees within and around the plots are part of an agroforestry programme. In addition, copper use was reduced and combined with treatments based on sweet orange oil.
Climate and soils
The estate describes Tavel and Châteauneuf-du-Pape as warm-tempered, Mediterranean and very windy. For Châteauneuf-du-Pape, lower rainfall and around 2,700 hours of sunshine per year are given. The vineyards in Tavel include light, permeable limestone formations, river sand with rounded pebbles, calcareous gravel with red clay, as well as red clay with quartz gravel. The plots in Châteauneuf-du-Pape are located on a stony and sandy site on ochre-coloured terraces with rounded pebbles.
Wines and maturation
The Roc-Epine Tavel is a rosé made from 60% Grenache, 20% Cinsault and 20% Syrah. It shows a pale pink colour as well as aromas of red and white fruit and floral notes. The grapes are harvested mechanically and by hand, sorted by harvest helpers and brought to the cellar unspoilt. After complete destemming, there is a 48-hour maceration period at 8 to 10 °C; afterwards it is pressed and fermented at 16 to 20 °C over 8 to 10 days.
The Roc-Epine Châteauneuf-du-Pape Rouge is made from 80% Grenache, 10% Syrah and 10% Mourvèdre. The average age of the vines is 60 years. The red wine is described as deep ruby-violet in colour and Grenache-led. The fully destemmed grapes macerate for 21 days in tank. Syrah and Mourvèdre mature from January to October in new barrels with medium toasting, while Grenache continues to mature in stainless-steel tanks.
