Vieux Telegraphe
Summary
Vieux Télégraphe, operated by the fourth-generation Brunier family since 1898, farms 70 hectares of predominantly Grenache vineyards on Châteauneuf-du-Pape's La Crau plateau, where old vines grow in galet-covered clay soils at 120 meters elevation. The estate maintains traditional methods through hand harvesting, co-fermentation in concrete tanks, and extended aging in large oak foudres for up to 22 months.
Heritage & Leadership
Vieux Télégraphe was established in 1898 by Hippolyte Brunier on La Crau, the elevated plateau in Châteauneuf-du-Pape. The estate takes its name from an actual telegraph station that once stood on this site in the 1800s. The Brunier family has maintained continuous ownership through four generations, with Henri Brunier taking charge in the 1920s, followed by his son Henri in the 1960s. Today, brothers Daniel and Frédéric Brunier direct operations, maintaining the estate's focus on traditional Châteauneuf-du-Pape production.
Vineyards & Wines
The estate's holdings comprise 70 hectares in the La Crau plateau, situated at the highest point of the Châteauneuf-du-Pape appellation at 120 meters above sea level. The vineyard's distinctive terroir features a deep bed of galets roulés - large, heat-retaining rounded stones - overlying red clay subsoils. Grenache dominates the plantings at approximately 65%, complemented by Mourvèdre (15%), Syrah (15%), Cinsault and other varieties (5%). The average vine age exceeds 60 years, with some parcels dating to the 1920s.
Philosophy & Practice
Vieux Télégraphe maintains traditional winemaking practices centered on expressing La Crau's specific terroir. Harvest is conducted entirely by hand, with double sorting tables ensuring only optimal fruit enters production. Fermentation occurs in temperature-controlled concrete tanks, followed by aging in large oak foudres for 20-22 months. The estate practices minimal intervention in both vineyard and cellar, allowing each vintage to reflect its growing season. Mechanical harvesting is never employed, and all grape varieties are co-fermented following historical protocols established in the early 20th century.