Domaine de Rapatel

Gérard Eyraud

Languedoc

Garons

Gérard Eyraud, born in 1950 at the family farmhouse in Caissargues, is a free-spirited and charismatic figure of the Camargue. The estate, Domaine de Rapatel, was founded by his grandfather in 1905 and has remained a family property ever since, nestled near the Parc Naturel Régional de Camargue, 10 km south of Nîmes. Gérard grew up between vineyards and livestock, once worked as a Torero, and retained a deep connection to the Camargue’s cultural heritage, including its black cattle and lamb farming traditions. He took over the estate in 1979 at the age of 29, rejuvenating its vineyards and producing his first vintages under the Eyraud name a decade later, quickly earning awards for his natural, lively wines. Rapatel, meaning “hot sun,” reflects both the terroir—exposed to the Mistral and Mediterranean sun—and Gérard’s independent philosophy. The estate has weathered challenges including a TGV requisition and a devastating 2016 fire that destroyed 7.5 hectares of vines, yet Gérard remains determined to restore and preserve the estate’s legacy.

Rapatel spans almost 15 hectares on heterogeneous soils of gneiss, limestone pebbles, and clay, with a wide range of grape varieties including Grenache, Syrah, Carignan, Cinsault, Mourvèdre, and Roussanne. Gérard manages the vineyards organically, avoiding pesticides and chemical fertilizers, while relying on natural preparations like nettle manure, ewe whey, and horsetail decoctions. Vines are trained using Cordons de Royat or Gobelet methods, and sheep graze to maintain soil health and feed the earth. Harvesting is meticulous, with low yields around 20 hL/ha, and grapes are carefully sorted for vinification. Most grapes are destemmed, while riper bunches are pressed whole. Fermentation is guided by native yeasts with 2–3 months on lees, daily pigeage, and no oak, while temperature is carefully controlled. Each grape variety is vinified separately, and blends are assembled only after 2–3 winters. Further aging occurs in giant fiberglass tanks with floating caps, sometimes up to 10 years, allowing natural clarification, oxygen acclimation, and preservation of the wine’s natural structure without sulfur.