While winemaker Petri Venter has made his mark on the red blend known as Le Chant Rouge, he credits much of his expertise in blending to his time spent working in the cellars of Sicily and France, owned by the same Oddo family behind Le Chant. These experiences have deeply influenced his approach to winemaking.
“Blending wines is like conducting a symphony where nature plays the instruments,” says Venter. “You work with diverse vineyards and varieties, aiming to create a harmonious wine that reflects the best of each grape and the unique influence of your terroir.”
At Le Chant, Venter’s red blend, Le Chant Rouge, is crafted from Merlot, Cabernet Franc, Cabernet Sauvignon, Shiraz, and Sangiovese. His winemaking philosophy is shaped by his time at two of Oddo’s European estates—Domaine Oddo Vallon des Glauges in Provence and Serra Ferdinandea in Sicily—where he refined his skills through hands-on experience.
In Sicily, Venter worked at Serra Ferdinandea, a stunning 110-hectare estate co-owned by the Oddo and Planeta families. The estate lies in the rugged terrain of the Sicani Mountains, bordered by pine and oak forests, with vineyards climbing to 480 meters above sea level. The estate produces the Serra Ferdinandea Rosso, a blend of Sicily’s Nero d’Avola and France’s Shiraz, a combination that brings together bright cherry and plum notes with dark, brooding berries and spice—flavours Venter is familiar with through his work at Le Chant.
In Provence, Venter honed his craft at Domaine Oddo Vallon des Glauges, situated between the Alpilles massif and the Mediterranean coast. This estate, which spans two prestigious appellations—Côteaux-d’Aix-en-Provence and Alpilles—is renowned for its Shiraz and Grenache blends. The Mediterranean climate and old riverbed soils create the perfect environment for cultivating these noble varieties.
“At both estates, I learned to respect varietal and terroir integrity while adding a bit of winemaker’s intuition,” Venter explains. For example, at Serra Ferdinandea, blending of the Nero d’Avola and Shiraz occurs right after malolactic fermentation, before the wines go into barrels. At Vallon des Glauges, the varieties are aged separately and then blended as finished wines.
For his Le Chant Rouge, Venter applies his own method. After malolactic fermentation, the wine is blended and aged in oak barrels for 13 months. The final stage involves a period in cement tanks, which enhances the fruit notes that may have softened during barrel aging.
“One key lesson I’ve taken from my time in Sicily and Provence is that while each grape variety plays a vital role, the real art lies in keeping the final vision in focus,” says Venter. “It’s about understanding the unique qualities each grape brings to the blend but always focusing on the ultimate harmony of the wine.”
