AOC PIC SAINT-LOUP

To introduce Southern France’s remarkable crus & terroirs with a focus on old vines grown at high altitudes.

The vineyards of Pic Saint Loup are located among the first foothills of the Cévennes in the garrigue scrubland to the north of Montpellier and cover a surface area of approximately 1,200 hectares. With an average of 1,000 millimetres of rain per year, Pic Saint Loup is one of the terroirs with the most rainfall in the Languedoc. The vines plunge their roots into an extremely diverse variety of soils: hard limestone, soft limestone, conglomerates, dolostones, scree, fluvial limestone and marls. We believe that what makes this terroir unique is the incredible aromas and flavours from the Syrah grapes grown in early Oligocene marl and sandstone soils that are characteristic of the Tréviers terroir.

The plots are harvested when the grapes are at their peak of ripeness and vinified separately:
- Syrah: cold pre-fermentation maceration for finesse and minerality followed by lengthy fermentation at moderate temperatures for freshness.
- Grenache: The grapes are completely destemmed before undergoing cold pre-fermentation maceration for 48 hours followed by lengthy vatting with gentle extractions and warm post-fermentation maceration.
- Mourvèdre: the grapes are completely destemmed and under go lengthy vatting with gentle extractions and warm post-fermentation maceration.

Aged 50% in barrels and casks for 12 months to lend length and complexity; 50% in concrete tanks on fine lees for 12 months to develop structure and fruity, spicy aromas and flavours.

The plots that we have selected are therefore chosen for this very uniqueness:
- Syrah grown in Oligocene marl and sandstone-based soil for delicate aromas and flavours along with minerality (60% of the blend).
- Mourvèdre and Grenache grown in calcareous clay soils containing soft late Berriasian limestone (35% for Mourvèdre and 5% for Grenache).

This deep red-hued wine offers an intense nose redolent of notes of red fruit (blackcurrant) and mild spices. The palate features even more complex flavours evocative of garrigue herbs and ripe fruit, finishing on a toasted note.