70% Grenache, 20% Syrah, 10% Cinsault
30 separate parcels scattered thoughout the appelation. 40-50 year old vines.
A large diversity of soils and terroirs.
Vines are sustainably farmed with focus on yield control and terroir expression. Grapes are picked by hand into small crates.
After de-stemming, grapes are gravity-fed into 10,000 liter concrete vats where they are immediately cooled to avoid early fermentation. During fermentation, each vat is stirred once to twice daily. Wines are left to macerate for 20-40 days.
Aged in vats. Bottled after period of 12 months.
Also in need of some time in the cellar, the 2015 Chateauneuf du Pape Clos du Calvaire is Mayard's largest-production Chateauneuf. It's a full-bodied, richly textured wine, with firm tannins on the finish, but fruit notes of nectarine and red plum persist, picking up hints of spice along the way.
Bright ruby. Musky and penetrating on the nose, displaying cherry pit and red currant aromas and a suggestion of garrigue. Chewy and tightly focused on entry, then fleshier in the midpalate, offering red berry and bitter cherry flavors and a touch of peppery spices. Shows good energy and cut on the youthfully tannic, slightly rigid finish, where the peppery note repeats.
Field Publication Computed: