Besoin de repères

Syrah 50 %, Grenache 30 %, Carignan 20 %. The Grenache and Carignan are selected from old vines of between 40 and 80 years old and young vines of Syrah. Mainly limestone-clay soils. The date for the harvest is picked to obtain the best possible fruit while maintaining balanced acidity. The grapes are picked manually.

Pre-fermentary cold maceration is done in 128 hectolitres stainless steel tanks with daily pumping-over. Maceration, Temperature-controlled, lasts between 15 and 21 days, obtaining soft extraction. Full malolactic fermentation. Aged for 8 months in tanks on fine lees and minimal quantities of SO2 added during ageing and at bottling. The concentration of this medium-body wine has been voluntarily controlled for maximum drinkability: explosive fruit flavors, delicate tannins and a silky texture… Delicious right from the time it has been bottled; will improve over the next two to three years.

Besoin de repères

Grenache blanc 90 %, Grenache gris 10 %. Produced with the oldest vines on the estate (over 100 years old) in the area of «Mas Farine». Some old Grenache Gris has been added from mixed plots, planted with various varietals. Limestone-clay soils at an altitude of between 200 and 400 metres, mainly facing North and West.

The date for the harvest is chosen with the aim of obtaining fully ripe fruit flavors while retaining freshness and «drinkability». Hand-picked grapes are transported in a refrigerated truck. The clusters are then pressed fully stemmed at low pressure, in a pneumatic press. Fermentation is carried out slowly in stainless-steel tanks for the Grenache Blanc, and old barrels for the Grenache Gris, with regular stirring. Aging on lees for 5 to 8 months. Fining and filtering prior to bottling in the spring. This rich and powerful wine has an amazing impression of sweetness, even though it is dry. Delicious right when it is bottled, it shuts down for at least 2 years and starts to open up after 3 to 6 years after the harvest.

Besoin de repères

A blend from the oldest vines on the estate (50 to 100 years old): 50 % Grenache et LLadoner Pelut, 35% Carignan, 15% Syrah. Limestone-clay soils, mainly on hillsides, pH >9. Extensive work on the vines: green harvest, bud and side-shoots removal and leaf thinning. Grapes are picked at optimum ripeness, and then sorted in the vineyard and after de-stemming. The harvest is transported in refrigerated trucks. Short pre-fermentary cold maceration in small stainless steel vats, at low temperature with daily punching of the cap and pumping-over. Temperatures controlled in the cap during fermentation. 20 to 25 day macerations with slow and gentle extraction.

Aged without racking for 12 months in one-year and two-year old barrels, as well as traditional cement tanks. Bottled after fining for 2 months in tanks. A naturally powerful wine, with no excess, but extremely aromatic. The silkiness of the tannins makes it enjoyable young, but it will show its full potential after aging in the bottle for at least 3 years. Ideal years cellaring: 5 to 10 year.

Besoin de repères

Selected plots of old hillside vines on limestone-clay soil. A blend of equal parts of Syrah, Mourvèdre, Grenache noir, Carignan noir. Intensive work in the vineyards: removal of buds and laterals, bunch equalising, leaf-thinning. Search for optimum phenolic ripeness, adapted for each varietals and each terroir. The havest is brought in and stores in refrigerated truck. Vinification is done in five hectolitre puncheons, de-vatted when warm, malolactic fermentation and ageing in 100% new oak barrels. All operations such as pumping-over, racking and barrel topping are done by hand, without pumps. Aged for 18 months on lees. Unfiltered. Powerful wine, concentrated, rich palate, exceptional creamy texture, yet fresh and focused. Delicious for a year after bottling, if one likes young and powerful wines, but needs to be decanted. Usually shuts-down the second year. Matures slowly and gradually acquires its character while retaining its vibrant fruit. Cellaring potential 8 to 15 years.

Besoin de repères

Unique parcel plot (2hectare 32ares 32centiares – 5.74 acres, half productive) of old bush vines of Grenache noir, located on the southern slope of a hillock facing East – West. Planted on a clay-limestone base, layers of shale and mica-schist, dark red in colour and exceptionally rich in iron. Extreme weather conditions: the plot is swept by icy North-West winds more than 200 days per year. Late pruning. Intensive work in the vineyards: buds and lateral shoots removal, bunch equalising, leaf-thinning. Perfect phenolic ripeness is aimed for, while preserving freshness and fruit. Hand-picked grapes are stored and transported in refrigerated trucks. 20 days of maceration with extraction through gentle daily cap-punching. De-vatting in new oak barrels. Aged on lees with no added sulfur until the end of malolactic fermentation. Regular topping-up with a blend of Mourvèdre/Syrah (5 to 7% depending on the vintage). Bottling without filtration. This impressive wine changes depending on the location and when it is tasted. It evolves in the glass over several hours and has an amazingly long finish with strong tannins and a memorable silkiness. Will improve for the next 10 years and can be cellared for 30 years.

Besoin de repères

Pure Syrah. Hillside plot located in a complex granitic amphitheater, 600 m (1968.5 ft) above sea level, facing south, southeast, in the town of Lesquerde. Unique terroir, full with minerals (quartz, mica, feldspar). Low pH, looks like poor soil, well drained, yet surprisingly fertile. Easy rooting, allowing good access to water resources. Parcel of approximately 3 hectares (7.41 acres) with thirty years old vines, bush pruning, replanted in 2007 on 2.10 m (6.9 ft) individual poles. Hard pruning. Classic work in green: buds and lateral shoots removal and moderate leaf-thinning. Late parcel. We look for technological ripeness instead of phenolic in order to maintain “fresh fruit” and enrich the aromatic palette. Rapid fermentation with vigorous and frequent pumping-over. Maximum ventilation. Maceration 20 days, keeping the cap submerged. Early malolactic fermentation, moderate addition of SO2 and rapid clarification by successive racking. Aged in vats for five to six months. Bottled in April / May, following light filtration to capture all the energy of an adolescent wine.

Besoin de repères
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Micro-parcels of 7,000 m2 (1.73 acres) planted in 2005 with Massale selection of Tempranillo, also called “Tinto Fino”. Density of 7,000 stocks per hectare, bush pruning, on individual poles. Carignan planted after the war from parcels located at 450 meters (1476 ft) above sea level, facing west and ripening late. First harvest in 2011. Ripening pushed for the Tempranillo and harvested in early October, by hand and in small crates. Destemmed, pre-fermentation maceration for several days. Carignan are added to bring freshness and power. Traditional vinification with slow fermentation for about two weeks, with light pumping 0ver and soft daily punching down. Aged in vats on lees with frequent open pumping over to avoid reduction. Bottling after light filtration and minimum SO2. Black and dense wine. Compact and dense palate, both velvety and … rustic. Unusual wine, disconcerting but with a tasty finish, leaving a fresh and engaging palate. Unique wine with character.

Majority of Cabernet-Franc from high quality Massale selection. Planted 6,800 vines per hectare, bush pruning, on individual poles. Parcel facing north on the western side of a limestone cliff. Vines were planted so each stock protects its neighbor from direct sunlight. Merlot located in an area called “Le Clos des Fees”, bush pruning, crowded multi-clonal planting on poles. Harvest done at the end of phenolic maturity. “Mixed bays” vinification done in controlled temperature, with punching down and open pumping over. Barrel aging, partly new, and then in tank until bottling, done early, usually in May/June Objective being finesse, length and salinity for a new expression of this varietal grown on a very fine terroir of clay and limestone. Dark garnet wine, ripe red fruit nose and delicate hints of oven roasted red peppers. Tannic palate, silky, long, distinguished, the term “classic” comes immediately to mind. The label changes every year, the Faune slowly growing up with the wine…