AUSTRALIA’S HOME OF THE FINEST FRENCH WINES

Domaine des Ardoisières | THE CULT DOMAINE FROM SAVOIE

Domaine des Ardoisières | THE CULT DOMAINE FROM SAVOIE

DOMAINE DES ARDOISIÈRES

"Dazzling Wines that Display Exceptional Purity and Minerality"
- Revue du Vin de France

To say that we're excited to present Domaine des Ardoisières to you today is an understatement. It is the FIRST time ever that these wines have been shipped to Australia. We couldn't be more proud than being the exclusive importer of what we see as the Romanée-Conti of Savoie!

The Savoie region is nestled within the French Alps, not far from Chambéry. What was once a powerful wine region with 20,000 hectares planted on the complex slopes of the mountain, it's now a quaint region, with a total of 3,000 hectares under vine. Most of the vineyards have been replanted on the flat, where the machines can find their way but not the quality.

However, in 1998, one very special slope called "Coteau de Cevins" – abandoned for decades – was painstakingly brought back to life by Denis Perroux and Michel Grisard, one of the pioneers of Biodynamie in Savoie. The "Coteau de Cevins" once produced some of the most exciting wines of France. 

The Coteau de Cevins was replanted in 1998 with the original, very qualitative vines of Persan and Mondeuse Noire (red) as well as Altesse, Roussanne , Mondeuse Blanche, Malvoisie et Jacquère (white). The slope holds a 60% incline, and the vines are planted on terraces of very old, complex mica schists, loam and sand. With 8,000 vines planted per hectare and 25 hectolitres per hectare produced, it is the Grand Cru hill of Savoie! Out of this magnificent hill, three wines are produced, called "Quartz," "Schiste" and "Améthyste." The first real crop was harvested in 2002. In 2005, Brice Omont was appointed wine grower and director of Domaine des Ardoisières, to pursue the work Michel Grisard had started. 

In addition to the "Coteau de Cevins," Brice Omont started to rent a vineyard on the "Coteau de St Pierre de Soucy" in 2008 in order to produce wines from clay and limestone soils and schist. The two cuvées, "Argile" white and red, were born. 

In 2015, Brice Omont started to rent another vineyard of great quality Jacquère to produce "Silice," a highly addictive cuvée of white alpine wine.

"All these wines have a cult following in France and abroad and I won't document here the amazing accolades the Domaine has received. But what I can say, is that you owe yourself a taste of these alpine wines. They have tremendous freshness, acidity and yet the fruit is ripe, profound and highly detailed. The grapes have been sun-kissed all day on these picturesque slopes of the Alps."

Tasting Notes Below

  • SILICE 2018

The bouquet is plush and focused, driving you through white floral and preserved lemon aromas, before a rush of white peach, crushed stone and salty sea spray minerals. The palate speaks of its alpine origin with intense white peach and nectarine fruits, salty, zesty lemon peel acidity and a crushed stone and almond meal finish. It can be paired with roast poultry, rich oysters, crayfish, scallops and white fish. You can drink it now with a 30-minute decant before serving or cellar it up until 2025+. 100% Jacquere.

  • ARGILE BLANC 2018
The "Argile Blanc" showcases an abundance of alpine tension and refreshment with flavours of white flowers, orchard fruits and green almonds. The palate contains crystalline purity, showing white peach and nectarine fruits, grapefruit and lemon peel acidity, and a crushed stone finish. It can be paired with raclette cheese, roast poultry, rich oysters, crayfish, scallops and white fish. You can drink it now with a 30-minute decant before serving or cellar it up until 2025+. 40% Jacquere, 40% Chardonnay and 20% Mondeuse Blanche.
  • SCHISTE 2018
The bouquet emerges with apricot, pears and orange blossom followed by slight toasted nuts and underlining herbal notes. The palate is lively but balanced, with the dense fruit shining through alongside fresh citrus acidity finished with a lip-smacking salinity. It can be paired with raclette cheese, roast poultry, rich oysters, crayfish, scallops and white fish. You can drink it now with a 30-minute decant before serving or cellar it up until 2025+. 40% Jacquère, 30% Roussette, 20% Pinot Gris, 10% Mondeuse Blanche. 
  • QUARTZ 2018
The king of Savoie varietals shows its personality here with fleshy stone fruit, evoking honeysuckle, shades of chamomile, honeyed accents and smoked vanilla. The palate is focused and rich, offering beautiful purity of peach, melons and nectarines followed by a touch of smoky oak finishing with fine salinity and a touch of white pepper. It can be paired with raclette cheese, roast poultry, rich oysters, crayfish, scallops and white fish. You can drink it now with a 30-minute decant before serving or cellar it up until 2025+. 100% Altesse.
  • ARGILE ROUGE 2018

The bouquet has an exotic complexity, leaping out of the glass with violets, spicy red fruits, pomegranates and rich iron minerals. The palate is structured with intense, spiced Christmas cake and a red-to-black fruit profile following a dried baker's spice mix. It can be served with charcuterie, roast chicken and pork, and charcoaled rib eye. Drink now with a 30-minute decant before serving or keep until 2026+. 65% Gamay, 25% Mondeuse, 10% Persan.

  • AMÉTHYSTE 2017

The bouquet has a richness that jumps out at you with concentrated red and black fruits, red peppers and delicate liquorice notes. The palate is voluptuous and structured, with intense red bramble fruit, black wild berries that bring a zesty acidity, and finishes off with velvety, crunchy tannins. It can be served with charcuterie, roast chicken and pork, and charcoaled rib eye. Drink now with a 30-minute decant before serving or keep up until 2026+. 60% Persian and 40% Mondeuse Noir.  


The allocation of the three top cuvées in Australia is very tiny, only 3,000 bottles are produced on any good vintage.


EXCLUSIVELY IMPORTED BY CLOS CACHET