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Peter Fischer, a native of Baden and an absolute globetrotter in his early wine education. Diverse influences from near and far determine his understanding of wine. In 1984, while searching for a winery in Provence, he came across the Château Revelette came across. The large area was hardly used, but 10 hectares of Syrah grew, which still make Fischer rave today. Little by little, he converted the winery to organic viticulture. Slowly and thoughtfully, he has grown with his tasks and the winery. Quality was and is his first priority. The wines are treated as gently as possible in the vineyard. Fungicides, herbicides and pesticides are of course taboo. In the cellar, he works with aroma-neutral concrete tanks, traditional clay amphorae and concrete eggs.

Besides Syrah, he relies on Grenache, Carignan and Cinsault for the red wines, which are typical for the region. Cabernet Sauvignon is an exception. For the white wines, Ugni Blanc, Chardonnay, Sauvignon Blanc and Rolle are used.

More about Revelette

The wines of Revelette

A unique wine in Provence: The white top wine from Revelette is a pure Chardonnay. Today, the vintner does not want to miss the high quality of the old Chardonnay vines anymore, even though the variety is no longer as popular as it used to be. à la mode is just like it was in Fischer's early days. This Le Grand Blanc is only partially aged in small wood to contribute smoothness and structure. The Gros Cuvée comes from stainless steel vats and delivers freshness and polish.

For red wines, the new wood plays only a minor role. Le Grand Rouge from Syrah, Grenache and Cabernet Sauvignon undergoes a long maceration. A racy, spicy wine that wears the Mediterranean proudly on its chest.

Exciting are the as Château Revelette filled Blanc, Rosé and Rouge. All three wines clearly stand for their origin, for Provence, for the Mediterranean attitude towards life. This goes wonderfully with food or of course also to enjoy solo. In its PUR series Fischer conveys his interpretation of a natural wine. Precise, lean and reductive.

Written by Marian Henß
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