Sur le Caillou

Philosophy

The idea behind this cuvée is to produce a full-bodied yet subtle wine, with a grainy mid-palate while maintaining a smooth, digestible finish.

Terroir

Plot selection of deep marl and clay.

In the Vineyard

Vines cultivated using certified organic farming methods since 2012.
Careful tillage between the rows, with all the grass underfoot.

In the Cellar

“Combining tannic structure and digestibility”
Vinification without any added oenological products and the lunar calendar consulted beforehand. Every intervention, from harvest to bottling.
80% Grenache – 10% Syrah – 10% Cinsault.
Cold vatting, alcoholic fermentation begins after one week.
Two punch-downs a few days apart, followed by light pumping over. Vatting for 14 days.

Tasting

A beautiful garnet red color. The nose develops aromas of ripe red fruits and spices.
The palate is straightforward with flavors of blackberry, morello cherry, and blackcurrant, and an imposing mid-palate with plenty of grain. The finish is long, subtle, and balanced.

Ageing

A wine that can be drunk immediately or kept for 5 to 8 years in a cool cellar.