Les Caourdets
For its first vinification, this single-vineyard wine comes 100% from the 2021 harvest.
All wines rested for six months after disgorgement before leaving the estate.
The Parcel
The Parcel:
Rootstock: 41B
Year of planting: 1984
The soils of the Les Caourdets parcel are worked only under the vine rows, while the rest is protected by ground cover established naturally by native plants.
To preserve this parcel, we use exclusively copper, sulfur, and plant extracts.
The Wine
Work with the wines at the estate is very simple: we intervene only when necessary and nothing is systematic.
Our main objective is to allow the purest expression of the terroir.
Each year, the cuvée Les Caourdets is made primarily from a single harvest, complemented by a perpetual reserve begun in 2015 from this same parcel.
Alcoholic fermentation occurs spontaneously in our barrels thanks to the site’s indigenous yeasts. Sometimes, before harvest, we carry out a micro-harvest to create a native-yeast pied de cuve, thus facilitating fermentation.
We never use sulfur at harvest; the juice goes directly from the press to the barrels to begin fermentation.
Sulfur is added only lightly after fermentation and is the only input used.
Settling occurs during fermentation, causing our barrels filled to 100% to overflow, which expels inert parts and keeps the pulp.
Our wines mature in 228-liter barrels for a minimum of 11 months, on their lees. We do not stir our wines, except in the case of undesirable oxidation.
The wines are topped up only after fermentation until the arrival of warmer spring periods.
Bottling at the estate takes place at the end of July or beginning of August, followed by 30 months of maturation before disgorgement.
Dosage is adjusted to each wine and therefore varies from year to year.
We do not fine, filter, or carry out tartaric stabilization. This is why a very light sediment may be present in the bottle.