Tonneaux Vin Ile De Re Francois Blanchard

Les Vins de l’île de Ré

Discover the vineyards of the Ile de Ré during your stay.

Privileged geological and climatic conditions. An ancestral tradition of respect for nature. Demanding know-how combined with a touch of innovation. This is the secret of Ile de Ré wines, which express the full intensity of their terroirs.

Powerful, intense, fresh, dry, sparkling… an incomparable palette of tastes and sensations.
Something for everyone.

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The history of the vineyards

Although probably cultivated on the Ile de Ré in Roman times, vines were abandoned with the Norman invasions, which led to the departure of almost the entire population of the island.

Activity resumed in the XIIᵉ century with the arrival of Cistercian monks from the Abbaye des Châteliers in La Flotte. The monks set about clearing the primeval forest that covered much of the Ile de Ré, and planted vineyards that rapidly spread over almost all the arable land.

By 1880, vine-growing had become the island’s almost exclusive economic activity, covering more than 60% of the territory, although the wine was mainly used for distillation and the production of brandies exported to northern countries by the Flemish settlers on the island. The numerous diseases that devastated the vineyards in the XIXᵉ century and the emigration of the population due to wars and the economic crisis contributed to the decline of viticulture.

In 1890, farmers on the Ile de Ré formed a syndicate to manage their purchases. Today, this syndicate has become the supply cooperative. In 1933, the vegetable cooperative was created, followed in 1936 by the salt cooperative and in 1950 by the wine cooperative.

These cooperatives merged in 1966, and are now known as UNIRE. In 1951, the winegrowers of Reta began to reorganize and stem the crisis with the creation of the Cave Coopérative Viticole au Bois Plage. The diversification of grape varieties, improvements in quality and the regrouping of land led to a resumption of activity.

Today, average annual production on the Ile de Ré is around 90,000 hectolitres of wine. As the Ile de Ré is part of the Cognac region, 40,000 hectolitres are distilled, and 3,000 hectolitres are used to make Pineau Ilrhéa. 10,000 hectolitres are used to make white, rosé and red wines.

Working with vines: a real skill!

Vineyards are an integral part of the Île de Ré landscape. Viticulture bears witness to the deep-rootedness of the land. Here, the vineyards are rich in limestone or clay-limestone soils, covered with wind-blown sand and nourished by marine alluvium to produce grape varieties with typical flavors. The strength, richness and uniqueness of their territory enable the winemakers of the Ile de Ré to offer a range of Charentais wines that are a great success with consumers and visitors in search of local flavors.

Throughout the year, the winegrower alternates between work in the vineyard and in the cellar. It’s a tough, physical job (heavy loads and bent posture), subject to weather conditions and the whims of nature. Attentive and patient, he steers without bending what the terroir offers. While the vinification process allows each cuvée to express its full potential, it’s always at the foot of the vines that the wines are born.

The island of Ré boasts 650 hectares of vineyards, producing white, rosé, red and sparkling wines from the Pineau des Charentes and Cognac terroirs. The eight different grape varieties (ugni-blanc, colombard, chardonnay, sauvignon for the whites and merlot, cabernet franc, sauvignon and tannat for the reds) grown on six hundred hectares of vines are a worthy defense of the island’s identity and soul, helping to maintain the landscape and terroir.