The terroir of the Le Clos Rouge estate

Soils

Located in the commune of Saint-Jean-de-la-Blaquière (Terrasses du Larzac), the 13.5 hectares of vineyards are surrounded by scrubland and olive groves. The soil consists partly of the red ruffes typical of the Salagou region, pelites rich in hematite (iron oxide) to the south of the village, and schist as one ascends towards Saint-Privat to the north.

The vineyards

The four regional red grape varieties are grown at the Le Clos Rouge estate: Cinsault, Grenache, Syrah and Carignan. All the vines are trained using the goblet system, with the exception of the Syrah vines, which are trained using the Cordon de Royat system. Since 2013, they have been cultivated without the use of any plant protection products other than sulphur and copper. Weeding is carried out mechanically and by hand. The only additives used are liquid manure and decoctions of horsetail, nettles, ferns and comfrey.

The climate

Under the influence of the Larzac plateau’s climate, the region experiences significant daily temperature variations, which are ideal for the gentle ripening of the grapes. The Tramontane and Mistral winds regularly sweep through the area, naturally keeping disease pressure at bay.

In the vineyard, in the cellar

At Le Clos Rouge, vineyard work is carried out without the use of industrial plant protection products, relying instead on mechanical and manual weeding. The use of liquid manure and herbal infusions (nettle, horsetail, fern and comfrey) is systematically combined with sulphur and copper sprays. The estate is certified organic.

All the grapes are harvested in 10-kg crates. The grapes are destemmed but not crushed. In the vats, pumping over and punching down are carried out judiciously based on tasting notes to avoid over-extraction. Pressing is carried out very gently using a pneumatic press. The wine is aged in concrete vats or demi-muids (600-litre barrels).

(Source: Domaine Le Clos Rouge)

A few photos of the Le Clos Rouge estate in the Terrasses du Larzac