The Mayard Estate was established in 2021 by Arthur and Hugo Mayard, representing the sixth generation of winemakers in the family. This followed the division of the Mayard vineyards into the Domaine Mayard and the Clos du Calvaire (owned by the cousins of the Mayard brothers). The split necessitated the search for a new cellar, which the Mayard brothers found in the center of Châteauneuf-du-Pape, within beautiful 17th-century buildings.

In the cellar, work is done by plot, and vinifications are carried out in concrete, wood, and stainless steel truncated tanks, allowing for great adaptability for each plot. The harvest is partially destemmed, and fermentations are done using indigenous yeasts without added inputs, particularly sulfites. The winemakers take their time: macerations—of the infusion type—last around 40 days and are carried out gently. The aging is done in wooden vats for one year, followed by six months in concrete vats.

The estate produces blended cuvées to offer the best possible quality and a worthy representation of a vintage by producing only one red Châteauneuf-du-Pape and one white. The wines of the estate are distinguished by their extreme elegance and very silky mouthfeel. This type of wine, thanks to its infused style, can be appreciated even by those who are usually not fond of Rhône wines. It is even whispered that these wines have a certain resemblance to those of Mr. Reynaud, with their crushed strawberry aromas...