La Ferme du Mont

Stéphane Vedeau established La Ferme du Mont in 2000 after relocating to the Southern Rhône from the Languedoc region. A former professional soccer player and third generation winemaker, Vedeau began his viticultural career in 1989 and spent fifteen years producing wine in the south of France before focusing on the Rhône. The estate functions as both a domain and a boutique winemaking operation with its headquarters in Valréas. It remains an independent family business and has expanded its footprint through the acquisition of Clos Bellane in 2010 and Domaine Val des Rois in 2020. In 2018, Vedeau partnered with Jean François to further develop the estate and explore diverse terroirs across the valley.

The domain oversees fifty hectares of vineyards spread across a complex mosaic of terroirs in appellations such as Châteauneuf du Pape, Gigondas, and Vacqueyras. Viticulture is centered on biodynamic and organic principles, with the estate officially achieving Agriculture Biologique certification in 2014 after years of chemical free farming. In the cellar, Vedeau utilizes native yeasts and gravity fed systems to maintain the integrity of the fruit. The winemaking philosophy prioritizes harmony and balance, often seeking a style comparable to the elegance of Burgundy rather than the heavy extraction or high alcohol levels common in the region. Individual parcels are vinified separately to ensure the final blends reflect the specific geology and elevation of each site.

The producer is primarily recognized for its Grenache dominant red wines, notably the Côtes Capelan and Vendange bottlings from Châteauneuf du Pape. These wines are frequently cited by critics for their refined tannins, silky texture, and persistent mineral focus. Beyond its flagship labels, the estate produces a range of regional wines including the Jugunda Gigondas, Le Rif Vacqueyras, and several Côtes du Rhône Villages such as Séguret. The portfolio also features white blends based on Grenache Blanc, Viognier, and Roussanne, including the La Truffière Côtes du Rhône Blanc which is matured in concrete vats to maintain its fresh aromatic profile. Recently, the estate has expanded into the Northern Rhône with a production from Crozes Hermitage.