Domaine Padié

COUNTRY: France

REGION: Calce

Jean-Philippe Padié, one of the leading figures in Roussillon’s natural wine movement, has been crafting soulful, boundary-pushing wines in the tiny village of Calce since 2003. A Burgundian by birth, Jean-Philippe headed south to Montpellier to study agronomy, eventually finding himself under the mentorship of Mas Amiel and Domaine Gauby, whose influence shaped his path. With an initial 6.5 hectares, his estate has grown to 18 hectares across 30 micro-parcels, each reflecting the mosaic of soil types, exposures, and elevations that make Calce a legendary hub for expressive, terroir-driven winemaking.

Farming Carignan, Grenache in all three colors, Syrah, Mourvèdre, and Macabeu using agrobiological and biodynamic methods, Jean-Philippe balances scientific precision with a romantic sensibility. Each cuvée is a blend of technique, music, and storytelling, creating wines that embody both the land and the joy of human connection. His work speaks to his belief that wine offers a “chance de pouvoir voyager immobile” — the opportunity to travel while sitting still, evoking distant lands and intimate memories in every glass. Two decades into his journey, Jean-Philippe continues to be a vital force in Calce, inspiring a global audience with wines that are as vibrant and alive as the man himself.

CUVÉES

“Le Pacha”

Region: Roussillon 
Grape: Carignan
Soil: limestone, schist
Average Age of Vines: 100 years
Farming: agrobiology and biodynamic practices
Harvest: by hand
Winemaking: whole bunch direct press, cold settled. Grenache Blanc and Gris fermented in enamel tank, old barrels, and foudre. Macabeu fermented in concrete
Aging: concrete for 6 months
Fining: none
Filtration: none
Added S02: none

“Milouise”

Region: Roussillon
Grape: Grenache Blanc, Macabeu, Grenache Gris, Carignan Blanc, Clairette, Tourbat, Muscat Petit Grains, Muscat d’Alexandria
Farming: agrobiology and biodynamic practices
Harvest: by hand
Winemaking: all varieties pressed together, cold settle in tank, fermented in 15hl foudre
Aging: foudre for 6 months
Fining: none
Filtration: none
Added S02: none

“Gibraltar”

Region: Rousillon
Grape: Grenache Noir
Vineyard: plots with varying primary soils
Soil: schist, marl, granite 
Farming: agrobiology and biodynamic practices
Harvest: by hand
Winemaking: each parcel fermented separately in concrete
Aging: over winter in neutral barrels
Fining: none
Filtration: none
Added S02: none

“Petit Taureau”

Region: Roussillon
Grape: Carignan, Syrah
Soil: calcareous marl, schist
Farming: agrobiology and biodynamic practices
Harvest: by hand
Winemaking: whole bunch, fermented in concrete tank
Aging: concrete tank for 10 months
Fining: none
Filtration: none
Added S02: none

“Le Tourbillon de la Vie”

Region: Rousillon
Grape: Macabeu
Vineyard: purchased grapes from vineyards that Jean-Phillipe supervises
Farming: agrobiology and biodynamic practices
Harvest: by hand
Winemaking: whole bunch direct press to fiberglass and enamel tank
Aging: fiberglass tank, enamel tank, old barrique for 8 months
Fining: none
Filtration: none
Added S02: none

“Fleur de Cailloux”

Region: Rousillon
Grape: Grenache Blanc 50%, Macabeu 40%, Grenache Gris 10%
Vineyard: mostly planted in 1940, half of the Grenache Blanc planted in 2000
Soil: mosaic of mostly limestone, includes clay-limestone, calcareous marls, schist
Average Age of Vines: 53 years
Farming: agrobiology and biodynamic practices
Harvest: by hand
Winemaking: whole bunch direct press, cold settled. Grenache Blanc and Gris fermented in enamel tank, old barrels, and foudre. Macabeu fermented in concrete
Aging: on the lees, no stirring
Fining: none
Filtration: none
Added S02: none