Chateau La Roque is a dozen miles from Montpellier in southwestern France, in the shadow of Pic Saint-Loup mountain. The chateau has changed little in more than 800 years; Benedictine monks built the vaulted-ceilinged building which remains, sheltering the chateau's current cellar. In the 13th century, the de la Roque family replanted the estate, and vineyards have thrived into modern times. The proprietors have implemented biodynamic viticulture and organic practices, virtually eliminating the use of chemicals on the soil or vines. Vineyards are planted on terraces 18 miles from the Mediterranean Sea. The rocky plateau central to the Pic Saint-Loup sub-appellation consists of clay and limestone soils. A blend of 40 percent mourvedre and 30 percent each grenache and cinsault were sourced from 20-year-old vines. In the cellar, the juice fermented with indigenous yeasts in gravity-fed, temperature-controlled cement vats followed by four months of aging in stainless steel tanks. In the glass, it offers subtle aromas of strawberry, mineral undertones and soft, sweet spice. On the palate, taste raspberry, citrus and watermelon. Drink it as an aperitif or with egg dishes, seafood, salads, vegetables, chicken, veal and barbecued pork. Buy it at: Martin Wine Cellar. Drink it at: Loa.