Vineyard: 30 separate parcels scattered thoughout the appelation. 40-50 year old vines
Orientation: Multiple parcels, exposure varies.
Soil: A large diversity of soils and terroirs.
Viticulture: Vines are sustainably farmed with focus on yield control and terroir expression. Grapes are picked by hand into small crates.
Vinification: 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.
Aging: Aged in vats. Bottled after period of 12 months.
Production: 40,000 bottles
Notes: The Clos de Calvaire wine was first created by grandparents Marie Louise and Alphone Mayard.
(made entirely from destemmed fruit and aged in concrete vats for a year): Ruby-red. Ripe, smoke-tinged cherry and dark berries on the nose and in the mouth. Subtly sweet black raspberry, cherry and lavender pastille flavors tighten up slowly on the back half. Picks up a hint of succulent herbs with aeration and finishes taut and youthfully tannic, echoing the floral and smoke notes.