LOCATION: the stony Plateau de la Crau, in the south-east of the appellation, where the villages of Bédarrides, Châteauneuf-du-Pape and Courthézon meet.
SOIL AND SUBSOIL: molasse from the Miocene epoch (1-1.5m in depth) sitting on a thick layer of clay with high stone content, and covered by the pebble blanket of Alpine diluvium generally known as “galets roulés”
GRAPE VARIETIES: 65% Grenache Noir, 15% Mourvèdre, 15% Syrah, Cinsault, Clairette and sundry others 5%.
VINE AGE: 70 years on average.
VINIFICATION: grapes are hand-picked, with double sorting at the vine, then a third sorting in the winery. Gentle pressing and selective destemming, followed by 30-40 days’ traditional fermentation in temperature–controlled stainless-steel and wooden vats. Pneumatic pressing, then systematic malolactic fermentation.
MATURATION: 20-22 months in French oak foudres (60hl). Bottled unfined and unfiltered, then released at 2 years.
PERSONALITY AND AGEING: a classic red Châteauneuf-du-Pape, very fine and elegant. The best vintages will age for 25 years and more.