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Revelette
His grandfather invented UHU, his father bought a château in Provence. Peter Fischer turned it into one of the most exciting wine estates in the south of France.
30 hectares at an altitude of 400 metres, surrounded by 170 hectares of forest. Alpine air slips into the valley here at night - a microclimate that is unique in Provence. Organic since 1990, biodynamic since 2011.
More about Revelette
From Baden via Davis to Jouques
Peter Fischer comes from Baden-Baden, studied oenology in Davis, California, and then looked for a place where he could realise his ideas. He found it in 1985: Château Revelette, 30 kilometres north of Aix-en-Provence, at the foot of the Montagne Sainte-Victoire - the mountain that Cézanne painted countless times.
What he found: an old villa with centuries-old plane trees, a stream providing shade, peacocks on the roof. And a terroir that everyone thought was impossible. Too high, too cold, too northern for Provence.
Alpine nights in Provence
On 330 to 400 metres Revelette lies at the north-westernmost edge of the Coteaux d'Aix-en-Provence. At night, cold air glides down from the Alps and fills the valley. The result: large day-night differences, slow ripening, wines with freshness and tension.
The Syrah from 1984 - the first vines Fischer found - still makes him rave today. Grenache, Cabernet Sauvignon, Carignan, Cinsault. The whites are dominated by a single-varietal Chardonnay - unusual in Provence, but at home here for decades.
Concrete eggs and nettle spray
Fischer was one of the first to Concrete eggs The egg-shaped tanks that can be found everywhere today. Plus amphorae, foudres and flavour-neutral concrete tanks. Certified organic for over 30 years, biodynamic since 2011: spraying according to the lunar calendar with a mixture of nettles and eggshells.
The Le Grand Blanc shows what Chardonnay can do if you give it time: partly aged in small wood, the rest in stainless steel for freshness and polish. The Le Grand Rouge made from Syrah, Grenache and Cabernet also needs patience - spicy, racy, Mediterranean.
PUR: Wine without compromise
The PUR series is Fischer's most radical statement: minimal sulphur (less than 1 mg/l), no filtration, no stabilisation. Precise, lean, reductive - natural wine without folklore. No wonder the wines ended up on the menus of Troisgros and Paul Bocuse.
While Château de Pibarnon in southern Bandol favours lime and Mourvèdre, Revelette in the north shows that Provence can also be cool. Hugo and Clara, the next generation, are now working with the company - 40 years of knowledge passed on.