The château possesses an ultramodern cellar whose original architectural style is reminiscent of a ship. The blend is for the most part Syrah, with Grenache Noir and Carignan, picked by hand and hand sorted both before and after destemming.
Skin maceration last 15 days, with manual cap punching and strict temperature control – between 22 and 24°. The wine is then matured in cement vats for 12 months before being bottled.
Deep red with ruby gleams, it is a wine that offers up its distinguished and powerful aromas progressively, in a harmony of black fruits and spices.
The fresh, lively palate develops an elegant and complex structure, with silky tannins melting into toasted notes, black cherry, black olive and cigar box in a finish that is a precursor of the great potential of this cuvee, reminding us that patience is a virtue.
Food and wine pairing: beef fillet, pastry stuffed with chestnuts, with apple and hazelnuts, a platter of various cheeses.
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.