Nestled in the heart of Provence, in the commune of Jouques, on the northern slope of the Montagne Mont-Victoire (famously painted by Cézanne), lie the unspoiled and wild lands of Chateau Revelette. The estate is run by Peter Fischer who grew up in Germany and dreamt of one day being a real cowboy. He moved to California in the late 1970s to work as a ranch hand, but shortly after realized his true passion was in winemaking. He decided to study oenology at the famous University of California – Davis, and upon completion of the program and a short stint at Buena Vista winery in Sonoma, he moved to the south of France and began his search for suitable land. This was during a time when the area was in serious decline and vineyards could be purchased for relatively little money.

Peter decided to purchase the property of Château Revelette after looking at dozens of other estates. It included a beautiful 18th century home that sits in the middle of a field and Peter felt “like [he was] in another world each time [he] returned to it.” It was a farm for many years, then a series of rich families from the region enjoyed it as a holiday home.  This is an enchanting property where the peacocks still roam, explaining their presence on the Château’s label.

Since his ownership, Peter has expanded the land under vine to 24 hectares and has planted nine grape varietals, all while respecting the surrounding nature. He has established Revelette as a domaine of real quality and as one of the most respected addresses in the Coteaux d’Aix-en-Provence. His goal is to capture the terroir in its purest state, and not to necessarily make a perfect wine, but to be able to enjoy the charm of imperfection. He farms organically and follows biodynamic principles. They have small yields that are all manually harvested. Post-harvest and in the spring they plough and utilize natural grassing-down during the wintertime. They spray with an organic mixture of nettles and eggshells, which is done according to the phases of the moon.

In the cellar, he lets the wine take its natural course. He uses traditional techniques during fermentation, utilizing all concrete tanks. All of the grapes are destemmed, except for a small lot that undergoes carbonic maceration, and to the best of their ability only natural yeasts are used for fermentation. Grapes are vinified separately, parcel by parcel. Peter has a relaxed and straightforward approach to winemaking and despite his Californian education, his resulting wines exude a classical Old World elegance and refinement.