The “Vin de Tahiti”, the Polynesian oenological experience

Elaborate a wine in the heart of French Polynesia, that is the crazy challenge of Dominique Auroy at the beginning of the 90’s.
The place was not randomly selected, it is the result of long years of research because no culture of this type had been undertaken in Polynesia and in addition on an atoll.
The first grape variety was imported in French Polynesia in 1992 for acclimatization tests and to choose the best place among the various islands of French Polynesia.
It is finally on a small motu of Rangiroa island, very close to the main village of the atoll Avatoru, that the vineyard is set up.

The domain of ” Ampelidacees” was established after long years of studies and research. A total of 27 acres of vineyard, which are cultivated on coral reef at 328 feet from the lagoon and 1312 ft from the deep sea. A unique region that has developed over the years an exceptional wine with colors and savors of Polynesian islands.

The Tuamotu archipelago has an average temperature of around 79°F, a pleasant natural environment for the vine allowing to obtain 2 harvests per year (in May and November). It must however be noted that there is no water source, no river, no lake and the average rainfall in the area is about 1.400 millimeters per year. Irrigation is made possible by wells dug at the lowest point of the plot, reaching the water table. A fairly heavy logistics makes this wine a scarce commodity.

For 12 years, a French oenologist has cultivated the vine on the atoll. It adapted its expertise to Polynesian floor what makes this wine harvested, vinified and aged domain, an amazing fresh aromatic beverage!
3 white wines and a rosé from different grape varieties are proposed:
– The blanc de corail, a delicate and elegant white wine opens on exotic, mineral notes of mango, pineapple and candied banana with subtle aromas of lychee and papaya”.
– The blanc sec with honey aromas followed by a spicy bouquet, tones of linden and verbena. The lightly woody background is supported by the very original mineral tone of coral”.
– The blanc moelleux with aromas of honey, tangerine and bitter orange.
– The rosé nacarat, with melon aromas coming up first, followed by very expressive raspberry and redcurrant accents.

Want to add a touch of exoticism to your festive season? Why about serving a good bottle of Vin de Tahiti on your festive table? You will amaze your guests!
But the best way to enjoy this Polynesian nectar is to join us and savor it on a beautiful Polynesian beach…