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Domaine de Marcoux is a historic wine estate based in the Châteauneuf-du-Pape region of France's southern Rhône Valley. The estate produces a range of wines from both Châteauneuf itself as well as other, neighboring geographical designations including Lirac and the Côtes du Rhône. It also makes Vin de France wines from fruit grown in the area.

The winery is located just north of Châteauneuf-de-Pape (but still within the production zone of the appellation) in southern Orange, not far from the high-profile Château de Beaucastel estate). Domaine de Marcoux is owned and run by the Armenier family, which can trace its roots in the region back to the 13th Century.

Although the Armenier family has a long history of winemaking in the area the domaine's first vintage was in 1989. The estate covers just over 18 hectares (45 acres) of vineyard land spread across multiple plots in southwestern production zone of Châteauneuf.

The vineyards are predominantly planted to Grenache although some of the plots also contain smaller portions of Syrah, Mourvèdre and Cinsault as well as lesser proportions of white varieties including Roussanne, Bourboulenc and Grenache Blanc. Other plots (some of which also supply the likes of the Côtes du Rhône and Vin de France labels) also cover the likes of Clairette and Caladoc.

The Châteauneuf-de-Pape vines average around 50 years old. Some of the oldest are up to 100 years old. Domaine de Marcoux has been certified organic since 1991.

The domaine produces two red wines from Châteauneuf-du-Pape, including the estate's top Vieilles Vignes from 100-percent Grenache, and a Châteauneuf-du-Pape Blanc. It also makes Cuvée La Lorentine from their La Lorentine estate directly across the Rhône river from Châteauneuf, in the commune of Saint Laurent des Arbres in Lirac, as well as a Côtes du Rhône from vineyards in the Châteauneuf-du-Pape area.

A red Vin de Table labeled Raisin de Loup comes from vineyards on the lower terraces of the Rhône valley, close to the river by Châteauneuf (but outside appellation designations), while its counterpart white comes from Clairette Rose in Saint Laurent des Arbres.

Winemaking: The grapes are picked by hand; ripeness varies between varieties and districts. They are first sorted at the vine, then transferred quickly to the cellar in 50 kg crates. Once in the cellar, the crop passes onto the sorting table; then is destemmed, crushed and cooled. No yeast is added; we only work with native yeasts. During alcoholic fermentation, we control the temperature and perform daily pumping-over. Maceration lasts 4-5 weeks. The wine is matured for about 18 months, chiefly in concrete vats and several foudres or 350-litre barrels.
Cultivation method: Organic (ECOCERT certified)
Grapes: The varietal proportions vary from year to year, but are generally: 80% Grenache, 10% Mourvèdre, 7% Syrah and 3% Cinsault.
Terroir: Quartzite pebbles, clays, red sandstone, colluvium, Cretaceous limestone of the Barremian age.