List of products by brand DOMAINE DES DIABLES

Situated in Puyloubier at the foot of the Sainte-Victoire, Domaine des Diables covers 30 hectares of stony, calcareous soils under the Côtes de Provence appellation. In 2007, Virginie Fabre and Guillaume Philip rescued the long-abandoned Domaine de la Gavotte, renamed it, and set about rebuilding it from the ground up with clear ambition. The estate has been awarded a Prix d'Excellence at the Concours Général Agricole every year since 2011 — a mark of rare, consistent quality. At Halles Quercamps, we have selected this estate for the precision of its red, white, and rosé blends and for the rigour with which this project has been driven since its refoundation. A Provençal address well worth following.

At the foot of the Sainte-Victoire, in the village of Puyloubier, Domaine des Diables represents a demanding, serious side of Provence — one far removed from the easy pleasures of bulk rosé. Founded in 2007 on the ruins of a neglected estate, it has established itself in under two decades as a dependable reference within the Côtes de Provence appellation.

A fresh start in Puyloubier

In 2007, Virginie Fabre and Guillaume Philip acquired the Domaine de la Gavotte, which had been left to fall into disrepair, and renamed it Domaine des Diables — a bold statement of intent. Rather than inheriting an established reputation, they built one from scratch, rehabilitating the vineyards and defining a clear identity for the estate. This is a project rooted in personal conviction, not inherited prestige, and that distinction shows in the wines.

Terroir: stony soils beneath an iconic landmark

The estate's 30 hectares sit on the plain at the base of the Sainte-Victoire — the limestone massif immortalised by Cézanne and one of the most recognisable landscapes in all of France. The soils are rich yet stony and calcareous, providing excellent drainage and encouraging the vines to root deeply. This combination of mineral subsoil and the moderating influence of the mountain gives the wines a freshness and definition that sets them apart from many Provençal estates further south. The principal grape varieties — Syrah, Grenache, Cinsault, and Rolle (Vermentino) — are well suited to this terroir, each contributing to the estate's three colours.

Consistent recognition: Prix d'Excellence since 2011

Since 2011, Domaine des Diables has been awarded a Prix d'Excellence at the Concours Général Agricole every single year. In a competition of this scale and seriousness, such regularity is not a matter of luck. It reflects a disciplined approach in both vineyard and cellar, and a commitment to quality that has not wavered since the estate's refoundation. For us, this track record is one of the most compelling endorsements a Provençal producer can carry.

The wine range: red, white, and rosé

Domaine des Diables produces wines across all three colours, each assembled from the estate's own parcels in Puyloubier:

Rosé — the estate's flagship, pale and precise, built on Cinsault and Grenache with the aromatic lift of Rolle; dry, structured, and genuinely food-friendly.
Red — led by Syrah and Grenache, the reds show the garrigue character and mineral backbone typical of this corner of the Côtes de Provence.
White — produced from Rolle (Vermentino), the white is fragrant and textured, a less common but rewarding expression of the appellation.

Why we have selected Domaine des Diables

We have listed Domaine des Diables for three reasons that matter to us as merchants. First, the consistency: an unbroken run of Prix d'Excellence at the Concours Général Agricole since 2011 speaks for itself. Second, the story: this is an estate built from nothing by two individuals with a clear vision, and that commitment is traceable in every bottle. Third, the range: the ability to produce convincing red, white, and rosé from a single terroir is a mark of genuine mastery. We recommend these wines to anyone who appreciates Provence beyond the obvious — and who wants a rosé that holds its own at the dinner table rather than simply by the pool. They pair beautifully with grilled fish, ratatouille, or a well-aged Provençal goat's cheese.