Château Capitoul


AOP La Clape

Grape varieties

Carignan, Grenache, Syrah

Barrel ageing



Spicy, Oaky


Yields are deliberately low, around 25 hl/ha, in order to obtain maximum concentration and complexity. The grapes are harvested with great care, with double sorting, before and after destemming, 50% vinified in full vinification in barrels for 1 and a half months then aged in new barrels and one-wine barrels for 12 to 18 months.

Food & Wine Pairings

Magnificent dense dark red colour. The nose is powerful and at the same time elegant, complex. With superbly silky tannins, this well structured wine is a symphony of aromas encompassing black cherry, raspberry, blackcurrant and very delicate smoky notes.

Food and wine pairing: deer pâté, wild boar in sauce, Creole red beans, Roquefort, Brie with truffles.

Tips from the sommelier

Serving temperature



7 years

Advice for opening

decant 2 hours before serving

AOP La Clape

The La Clape hill range has a dry, harsh climate. Sunshine and wind form a generous couple with the exposed rocks either bathed in their warmth or buffeted by their force. La Clape is one of France’s sunniest spots, with up to 3,000 hours of sunshine a year. This is no accident – in the sky above, thirteen different winds cross paths. The Tramontane, Cers, Ponant, Spanish wind, Lebech and Gregaou, to name a few, take it in turns to drive away the clouds that may otherwise form a shroud over the beautiful peninsula. Occasionally, a southern storm rises and outsmarts La Clape’s windy allies. And when it does, the spectacle is as magnificent as it is rare.

Here, the soil series alternate: the land is home to a mantle of flat stones with sharp edges; red earth with oxidised iron; grey or yellow marl; and red or green sandstone for instance. La Clape offers a merry-go-round of soil types uniquely suited to the needs of each grape variety. The stones toughen up the vines and allow them to fully express their potential.