Côtes-du-Ventoux La Vieille Ferme 1990
The 1990 Côtes-du-Ventoux from La Vieille Ferme is a French wine originating from the Rhône Valley, a region with a viticultural history dating back to Roman times. While the Rhône is divided into two distinct parts, this wine comes from the southeastern section, specifically the Côtes-du-Ventoux appellation, which officially changed its name to Ventoux AOC in 2009. The area spans over 50 municipalities in the Vaucluse department, where vineyards are arranged like an amphitheater on the lower slopes of the Monts de Vaucluse and Mont Ventoux, famously known as the "Giant of Provence."
The climate in this part of the southern Rhône is predominantly Mediterranean, yet it is heavily influenced by the altitude and the surrounding mountains. Mont Ventoux creates a cooler microclimate with significant temperature variations between day and night, which slows down the ripening process of the grapes compared to the warmer, lower-lying appellations in the valley. The vineyards are also exposed to the powerful Mistral wind and are planted on highly diverse soils consisting of red clay, limestone, sand, marl, and ancient rocky mountain deposits.
Gaining its official AOC status in 1973, the appellation is primarily recognized for its red wines, which are typically classic Southern Rhône blends utilizing grape varieties such as Grenache, Syrah, Cinsault, Mourvèdre, and Carignan. This 1990 vintage holds the Appellation Côtes du Ventoux Contrôlée classification and was bottled directly at La Vieille Ferme, presenting an alcohol content of 12.5%.
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
Côtes du Rhône
The Rhône Valley in south-eastern France has grown wine since Roman times. The region falls into two parts: the northern section with steep slopes, where Syrah produces deep wines in Côte-Rôtie and Hermitage, and the warmer south, where Grenache-based blends culminate in Châteauneuf-du-Pape. The wines are spicy and powerful with dark berries, pepper and garrigue herbs.
When this wine was made, the world looked very different. Here are some of the stories that unfolded while this bottle quietly aged in its cellar.
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How it handles
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Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
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