My ‘Mourvèdre’ label is made entirely from this grape variety.

This varietal is particularly well-known in the Bandol area, but is still relatively uncommon in Languedoc.

In 2001, I planted three plots of Mourvèdre over a total of 4 ha across my hillsides. It flourishes there because it needs sunshine and water, two elements that it finds naturally in my vineyard. A late-ripening grape variety that tends to get carried away in cropping terms, it only ripens if it is skilfully grown on the few soil types that lend themselves to it.

Technical sheet

In the vines

My three Mourvèdre plots are in the middle of the other blocks on my hillside, classified under the Saint Chinian appellation and where the soil is composed of stony limestone.

The vines are trained in the time-honoured Languedoc bush-vine style, a traditional Languedoc system for the development of vine structure, fostering good aeration and excellent exposure, which are pivotal to producing healthy grapes reaching peak ripeness.

The grapes were harvested ultra ripe, by hand.

In the cellar

As soon as they arrive in the cellar, the grapes are immediately destemmed, then lightly crushed and put into tanks. Fermentation and hot maceration (about 25°C) in these tanks last for four weeks, with twice daily pumping over.

Racking during October.

Matured in tanks for about 18 months, with two rackings per year, no fining and very light filtration.

In the glass

The colour of this wine is an intense ruby, with purple highlights.

The nose is peppery and suffused with aromas of spices, garrigue herbs, blackcurrant and blackberry.

On the palate, the wine is very robust and tannic, but with lots of roundness, beautiful fleshy character, minerality with black fruit aromatics, and heady with a spicy finish.