From a 2 hectare parcel on steep north-facing schistose marls at Mas de las Fredas, Vallée de l’Agly. 75% Lladoner Pelut, 25% Syrah. Destemmed with no crush, with 20% as whole bunch. Fermentation with indigenous yeast in 50% new 400L French oak and stainless steel. 21-44 days on skin. Basket pressed before elevage in 400L barrels and stainless steel on fine lees for 20 months. Bottled without fining or filtration. Low yielding vines in this harsh environment create a defined terroir wine that offers concentration and yet is feminine in nature.
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High levels of selection from 5 separate parcels on heavy clay and limestone, bordering the etangs near Peyriac-de-Mer and Bages. Mourvèdre 65%, Carignan 30%, Grenache 5%. Fermentation with indigenous yeast, with 40% in 500L coarse-grained new French oak and the rest in stainless steel. Significant aerations are made for these typically reductive varieties. Basket pressed after 21 days on skin, with completion of fermentations and then elevage in equal parts 1st, 2nd and 3-4 year old barrels, on fine lees for 20 months. Bottled without fining or filtration. An intense muscular wine, which is defined by late ripening Mediterranean varieties in this coastal location.
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From 3 parcels (walled Clos’s) grouped together, high on a 1.5 hectare isolated plateau of free draining limestone and clay, near Villesèque-des-Corbières, Hautes Corbières. Grenache Noir 80%, Cinsault 20%. Destemmed with no crush, with 20% as whole bunch. 3 days maceration before fermentation in stainless steel with indigenous yeast. Basket pressed after 21 days on skin before elevage in stainless steel on fine lees for 9 months. Bottled without fining or filtration. Vineyards characteristics, low winemaking intervention and extended solid contact forms a wine of transparency and purity that gains complexity with mid-term ageing.
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The first wine made at Les Clos Perdus, the blend has been adjusted since, but is now consistent. Carignan 50% delivers freshness, with Grenache 35% bringing mid-palate weight and Mourvèdre 15% adding intensity and complexity. Predominantly sourced from parcels in the Corbières Maritimes, there are often additions from the Hautes Corbières to bring tension to the blend. Fermentation with indigenous yeast. Basket pressed after 21 days on skin before remaining in stainless steel on fine lees for 9 months. Bottled without fining or filtration.
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From parcels throughout the 3 terroirs. 60% Grenache, 30% Syrah, 10% Carignan. Destemmed with partial crush, with 5% as whole bunch. Short extraction, gentle pressing, extended solid contact in stainless steel. This, together with no fining or filtration, has created a textured wine, with freshness and great drinkability.
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From 1 hectare of dark schistose marls on steep north-east facing slopes, planted 1898. Mas de las Fredas, Vallée de l’Agly. Grenache gris 70%, Grenache blanc 25%, Grenache noir 5%. Basket pressed with a degree of juice oxidation, reducing primary fruit character whilst enhancing, complexity and stability for mid-term ageing. Cold settled before spontaneous fermentation in new 225L and old 500L French oak barrels. Elevage in stainless steel, with extended solid contact and autolytic impression preferred to lees stirring. Malolactic fermentation. No fining, bottled with light filtration.
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As indicated by name, the ‘L’Année’ wines describe characteristics of the year in which they were produced, rather than a specific terroir. From vineyards in Montner, Maury and near Mas de las Fredas, with varying aspect and soil. Macabeu 65%, Grenache gris 30%, Muscat 5% from 5 different parcels. Varying levels of skin contact and harvest times mean that differing lots are basket pressed and cold settled as batches, but ultimately fermented together, with indigenous yeast, in a single 3000L. Elevage is in barrel and stainless steel with extended solid contact. No fining, bottled with light filtration.
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From a selection of our Corbières maritimes parcels, set on heavy clay and limestone bordering the etangs near Peyriac-de-Mer and Bages. Mourvèdre 95% and 5% Grenache. Basket pressed and cold settled, before spontaneous fermentation and elevage in 2nd and 3rd year 225L, and 4th year 500L barrels with extended solids contact, blended to stainless steel. No malolactic fermentation. No fining, bottled with light filtration.
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