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Balance and freshness ...

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Food pairing by Olivier Bompas

A dense and complex wine, with finely spiced notes, ideal to accompany a red meat grilled like a rib of beef with the embers, a duck breast of roast, or a filet of bull from Camargue to la plancha.

Le Clos

AOC Coteaux du Languedoc Red

« Le Clos » Le Clos has aromas of blackberries, Mediterranean herbs, spices and mineral notes. To appreciate its balance, rich, complexity and long finish, it is best to decant this wine before serving.

100% estate grown grapes

Grapes : 60% Syrah, 35% Mourvèdre, 5% Grenache Noir

Vignerons indépendants médaille or
international challenge bronze
Vignerons indépendants médaille or
Vignerons indépendants médaille or
Winemaking Technique

Soil Type : A blend of river gravel and limestone, with a red loam subsoil; extremely well-drained
Age of vines : Average of 20 years
Fermentation : Block selection and tasting of berries before mechanical harvest with totally destemmed grapes. Three week of long maceration for optimal extraction. Malolactic fermentation at 100%.
Ageing : 12 to 18 months. Partly in French oak (25% new oak), partly in stainless steel.