15 different varietals but just one terroir : white limestone gravel under blue Mediterranean skies. The Sun for ripeness and character, the soil for fresh healthy taste.
Our grapes: Carignan, Carignan, Carignan, Syrah, Terret Gris, Muscat Petits Grains, Grenaches of all colors, Cabernet Sauvignon, Cinsault, Counoise, Maccabeu, Roussane, Viognier and Terret Noir and we’ve even identified some old Aramon…
When we look at this rough and rocky “garrigue” countryside, we can easily understand why the wines taste as they do.
We work the soil with light tools, having long ago abandoned herbicides in favor of mechanical and hand weeding. Organic certification was an obvious step. Vineyard work is conceived to bring the soil, vines, and all that lives in them closer harmony—low yields and lots of handwork in the spring and summer to allow us to pick the grapes when they are really ripe and precisely delicious.
"One gravelly Lunar Terroir
15 varieties of old grapes"
Once you’ve got wonderful grapes, you concentrate on bringing out their true character in the wines – you find your style (or it finds you). Our winery is very small, low tech—our crusher is several pairs of rubber boots. We try to keep it simple.
At Clos du Gravillas, we’re after a balance between rich and refreshing – a bit of chalkiness and a deep pure dark fruit in the reds, and in the whites an expression more mineral and floral than fruity.
We saved these old carignans, the oldest planted in 1911, from being ripped out and perhaps that’s why they’ve been giving their best. Carignan, treated seriously and respectfully, returns the flavour.
Our Carignans are stemmed and foot-crushed, left on skins six weeks with daily pigeage. With Carignan, you have to taste to judge ripeness— you wait for the seeds to be crunchy brown and the moment when you finally exclaim “ahh, that’s good…”
In 2006, we lost a significant part of our carignans (the second Cazelles field) to 9 days of waiting for the rain to end and the grapes to get just a bit more ripe. That’s our risk…
When tasting, the sensations that come first are: purety and balance. The richness of the fruit and tannins, make this wine the perfect seducer. Blackberry color, cherry and leather nose. Perfect with roast guinea-fowl, lamb, or lasagne.Download the technical documentation
Vin doux naturel AOC Muscat de St Jean de Minervois.
Pineapple, and roses aromas. Astounding apéritif to accompany Roquefort toasts or over fruit pie.
AOC Muscat de St. Jean de Minervois is fortified wine—fermentation is stopped with a fortification of 8-10% pure grape spirit when fermentation has lowered the sugars to only 125 g/litre. Fortification brings finished wine to 15 degrees. Oh Sweet Providence !
Nicole didn't come to St Jean to make muscat--but once here there's no denying that muscat is the soul of the village.Download the technical documentation
A red wine, frank and fresh—red fruit, fluidity and a touch of tannin. Short skin time for this blend of at least 7 varietals, one year’s aging in tank only.
In St. Jean, the soil is only white gravel ; in our youngest vine, under these rocks innumerable crickets find shade from the scorching Mediterranean sun. At night they come out to play (and during the day, they are under the rocks).
Vin de Pays Côtes de Brian
With steak, falafel sandwiches or just with good friendsDownload the technical documentation
A surprising full dry white wine--fresh but mineral and very complex, Grenaches (plus a bit of maccabeu) fermented and aged (12 months) on lees in 500L barrels.
Forceful enough to enjoy with good canned sardines, mackerel or veal blanquette, a rare match for organic goat cheese, surprising with Apple Crumble.
L’Inattendu is “the unexpected”.Download the technical documentation
A southern red -- syrah, cabernet sauvignon and carignan (and some mourvèdre and grenache) meet in a field of white limestone gravel. 25 months aging, 13 months in big barrels. An intense and refreshing wine--spice, leather, garrigue and black currant.
At the table, with duck a l’orange, couscous, saté, sweet & sour porkDownload the technical documentation
A lighter white, original and refreshing, made with Terret Bourret, local to the Herault. Fermentation and aging in Stockinger Austrian barrels
To get the best out of this old and unevenly ripening grape, we make 3 passes through each of the 3 vineyard blocks. First week and third week of September, we tell the pickers “only the pink bunches”. A week later we get the rest.
Great with cockles, oysters, light grilled fishes or chicken.Download the technical documentation
A grape from lands far far away...
Syrah. Style Northern Rhone.
A vigneron from far far far away
Young vines, ripe grapes, white rocks
Only made in 2009
Clean, healthy, truffles and violets. Drink with a side of Beef, rare.Download the technical documentation
A dry oxidized style white wine, made like vin jaune from Jura, but with Grenache blanc
Five years in barrel, exposed to air and under flor yeast. Is it sherry? Is it whiskey? 50 cl.Download the technical documentation
A fruity white, tailor made for the poolside.
Viognier and Roussanne are fruity, Terret brings some welcome freshness and acidity.
Lily is for the aperitif with new friends !Download the technical documentation
AOP Minervois Rouge... A red Minervois from the moon – carignan 50 %, syrah 50 %.
Tank aged wine. Preserved flavors of garrique, fresh fruit, chalky texture.
In honor of the lunar terroir of Cazelles.Download the technical documentation