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.

Young grapes from Vermentino and Roussanne planted in 2011 in limestone-clay soils. Both multi-clonal planting and massal selection on a dense parcel plot- 7000ft/ha on 3309 rootstock. Old Maccabeo grapes (1945 plantation) located in ‘Lou Bac’, standard gauge per square which means 1,65 x 1,65.

Maximum ripeness is aimed for, as well as moderate alcohol content. Grapes hand-picked in the morning, and then transported in refrigerated trucks. Whole grapes directly pressed at a low heat and low pressure (5 hours) in order to preserve the fruit and stop oxidation. Light debourbage to enable the growth of lees necessary to the yeast’s autolysis. Low heat fermentation with natural yeasts in tanks. Maturation on fine lees, fining with clay, early bottling in February. A fruity, airy, tasty first impression on the palate, a taut wine but just what you need, ripe and crisp with a thirst-quenching and easy to digest finish, which makes you want to swig it down. An obvious choice for mediterranean-style cooking.

A blend of young black Grenache and old Carignan planted on layers of shales and mica-schist, in the Espira de l’Agly village. Syrah planted in the clay-limestone soil of Vingrau, a seven-year old vine planted on 6800ft/hectare by the domaine. Mourvèdre in Opoul, from the ‘Mas Farines’ terroir, a fifteen-year old grape.

Early harvest for the Grenache in order to obtain maximum ripeness and low alcohol content. Grapes picked in the morning and transported in skips with vibrating spouts. Direct pressing at low heat and low pressure (4 hours) for minimal colouring of the must. The Syrah grapes harvest was delayed by one and a half week and the Mourvèdre started the third week of September. A fast but light debourbage in order to keep nutrients and character. Long fermentation on fine lees with stirring to avoid reduction and an early bottling.

A clear and bright wine with notes of berry, lychee and grapefruit. The first impression on the palate is of a full, ample and smooth wine, which you usually get with more alcoholic rosés. Fresh and thirst-quenching, its mouth is taut and aromatic.

A blend of Grenache and Syrah grapes planted on layers of shales and mica-schist soil in Espira de l’Agly. The richness of the terroir allows a high yield for the Roussillon (45hl/ha), the key to the wine’s drinkability. A young vine full of energy and well-balanced despite its significant thickness. 35 year old Cinsault planted on stony clay-limestone. A Mourvèdre selection. Harvest on the hillside at the beginning of the phelonic ripeness in order to keep a moderate alcohol content as well as some degree of acidity essential to the future balance of the wine. Short maceration and fast fermentation with natural yeasts. Botted in January in order to maintain all the bright, fresh fermentation aromas.

A very clear and translucent wine, reminiscent of pinot noir… Refined and powerful nose with a clear and complex emphasis on fresh fruit evoking withered rose, currant and tints of humus. Smooth, pure and flowing wine with extremely delicate tannins thanks to its low alcohol content. A surprisingly fluid, strong and fresh finish – a rare combination nowadays which can be unsettling. To be served at the same temperature as a white or rosé wine.

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…

100% Sémillon. 50 acres plot, a 15 year-old grape grafted in 2006 with massal selections of Sémillon from the Meditrranean region using the cleft grafting method.

Vine in cord of Royat.

Work on the perfect ripeness of the grape. Hand-picked grapes at dawn then transported in crates. Carried to the cellar in refrigerated trucks. Long pneumatic pressing (5 hours), whole grapes. Cold debourbage. Put in new 500 litres demi-muids. Long fermentation (6 weeks) with natural yeasts. Aged in the same containers with monthly stirring. Matured on lees for 12 months. Malolactic fermentation. Rested in tanks for 6 months, then light filtration before being bottled. Minimal SO2. Aged in bottles for a minimum of 24 months at the Domain.

Liquid gold colour, complex nose, surprising notes of beeswax, saffron, homemade apricot jam and Bourbon vanilla. Ample and powerful mouth with obvious tannins and a neverending finish with a touch of well-controlled oxidation. After airing for one hour, its bouquet turns into rose and peony. Surprisingly fresh despite the richness and strength of a white wine “à l’ancienne”.