Clos des Mourres

Located in Vaison-la-Romaine, Clos des Mourres comprises around ten hectares surrounding the family farm. To this should be added five hectares acquired near Cairanne in the Vaucluse when the estate was launched in 2009, followed by one hectare of family-owned land in Vacqueyras. The estate’s name, Clos des Mourres, derives from a wild salad plant (the mourre) found on the estate. It symbolises Jean-Philippe and Ingrid Bouchet’s deep roots in the environment of their childhood. It is also a nod to their respective grandparents.

Organic farming and a holistic natural approach

From the very start, Jean-Philippe and Ingrid Bouchet decided to convert Clos des Mourres to organic farming. Furthermore, they opted for biodynamic practices in line with their personal convictions, aiming to maintain living soils and authentically express the terroir. Work in the vineyard is carried out according to the lunar calendar, with ploughing and grubbing 2 to 3 times a year; vinification involves gentle extraction, minimal handling, short vatting, fermentation with natural yeasts, and no chemical products are used. Le Clos des Mourres ages its wine on lees without racking, in concrete vats for six months. Recently, they have also begun trials in demi-muids of various sizes, jars and eggs.

A few photos of Clos des Mourres

The winegrowers tell you all about it

Vineyard work at Clos des Mourres

“We are artisan winemakers, because the term ‘artisan’ implies that we work by hand, but above all we are farmers, because we have chosen to work the land to maintain our connection with it, and to do so naturally. We have found an answer and solutions that align with our personal convictions in organic farming and the application of certain principles of biodynamics to create living soils, achieve a better balance in the vines, and promote interaction between the roots and the soil through microorganisms. In our view, this is the only way the terroir can truly express itself, resulting in wines that are authentic and vibrant.

All work is carried out in accordance with the lunar calendar. Compost preparations are sprayed and the soil is worked through ploughing and harrowing several times a year. Pest control in the vineyard is achieved through the use of natural volcanic sulphur and a minimal amount of copper.

In the cellar at Clos des Mourres

“The grapes are harvested by hand, sorted in the vineyard, and placed in crates to keep the bunches intact until they reach the winery. The grapes are partially destemmed and placed in vats without pumping. Fermentation begins naturally, thanks to indigenous yeasts, following a cold maceration of a few days. Each vat develops at its own pace: vatting lasts around three weeks; a few punch-downs and pump-overs without aeration are carried out to preserve more fruity aromas. Ageing takes place in concrete vats for 8 months. The wines are racked only once before bottling. Bottling is carried out according to the lunar calendar, to allow the wine to absorb the fruit’s vitality before bottling.”