Clos de Caveau
Vacqueyras, Southern Rhône, France
WHERE
WHO
Lewis & Henri Bungener
Organic farming at the very top of Vacqueyras, under the forest for added freshness.
HOW
Vacqueyras Blanc "Le Louis d'Or"
Côtes du Rhône Rouge "Les Bateliers"
Vacqueyras Rouge "Fruits Sauvage"
Vacqueyras Rouge "Carmin Brillant"
Gigondas Rouge "Champ Vermeil"
Vacqueyras Rouge "Lao Muse"
WINES
Clos de Caveau is owned and operated by the Bungener family. Specifically, it's currently run by Henri Bungener, who took over from his father, Gérard Bungener. The estate has been in the Bungener family since 1976, but was formerly owned by Stephen Spurrier, who said “my one regret in life was selling Clos de Caveau”.
They have been practicing organic farming since 1989 (and have been certified for nearly as long) and have been true pioneers for the Vacqueyras appellation, with a privileged position at the top of the hill and just below the woods that cover the tops of the Dentelles de Montmirail. This lends incredible freshness to a region typically known for full bodied wines. Across the whites and reds there is a marked salinity and herbal quality which make them supremely versatile - we love the reds with Langres and other similar cheeses.
AOP Vacqueyras, Southern Rhône
80% Grenache Blanc, 20% Clairette
13.5% abv / 75cl
Organic farming since 1989. 25 year-old vines from clay-limestone soils. Manual harvesting with sorting.
Grapes destemmed, lightly crushed and direct pressed. Indigenous yeast fermentation half in stainless steel and half in Stockinger demi muids.
All the soft, white stone fruits and oily texture you want from Grenache yet with a fresh, mineral streak, spice and salinity.
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Clos de Caveau is owned and operated by the Bungener family. Specifically, it's currently run by Henri Bungener, who took over from his father, Gérard.
The vineyards have been organic since 1989 and Clos de Caveau have been pioneers for the Vacqueyras appellation, with a privileged position at the top of hill and just below the woods that cover the tops of the Dentelles de Montmirail. This lends incredible freshness to a region typically known for full bodied wines. Across the whites and reds there is a marked salinity, freshness and herbal quality which make them supremely versatile - we love the reds with Langres and other similar cheeses.
AOP Gigondas, Southern Rhône
70% Grenache, 30% Syrah
14.5% abv / 75cl
Organic farming since 1989. This parcel is at 200m altitude above le Clos.
Manual harvest, sorting and 100% destemmed. Indigenous yeast fermentation in concrete vats. Some punch downs and pump overs. Aged for months 6 in large wooden vats and then a further 6 months in bottle before release
Cherry fruit with a steely, iron rich core. Dried earth & terracotta. Fine grippy tannins and an intense, persistent finish.
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Clos de Caveau is owned and operated by the Bungener family. Specifically, it's currently run by Henri Bungener, who took over from his father, Gérard.
The vineyards have been organic since 1989 and Clos de Caveau have been pioneers for the Vacqueyras appellation, with a privileged position at the top of hill and just below the woods that cover the tops of the Dentelles de Montmirail. This lends incredible freshness to a region typically known for full bodied wines. Across the whites and reds there is a marked salinity, freshness and herbal quality which make them supremely versatile - we love the reds with Langres and other similar cheeses.
AOP Côtes-du-Rhône, Southern Rhône
80% Grenache, 30% Syrah
14.5% abv / 75cl
Organic farming since 1989. Their grapes for their Côtes-du-Rhône come from the plain of the valley, near Violès, 25 year-old vines.
Manual harvest, sorting and 100% destemmed. Indigenous yeast fermentation in concrete vats. Aged for 6 months in concrete with a light filtration before bottling.
Generous and ‘gourmand’ with structure and freshness from the concrete. Crunchy, herbal tannins.
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Clos de Caveau is owned and operated by the Bungener family. Specifically, it's currently run by Henri Bungener, who took over from his father, Gérard.
The vineyards have been organic since 1989 and Clos de Caveau have been pioneers for the Vacqueyras appellation, with a privileged position at the top of hill and just below the woods that cover the tops of the Dentelles de Montmirail. This lends incredible freshness to a region typically known for full bodied wines. Across the whites and reds there is a marked salinity, freshness and herbal quality which make them supremely versatile - we love the reds with Langres and other similar cheeses.
AOP Vacqueyras, Southern Rhône
60% Grenache, 40% Syrah
14.5% abv / 75cl
Organic farming since 1989. This parcel is at 160m altitude around Le Clos, vines are 30-70 years old.
Manual harvest, sorting and 100% destemmed. Indigenous yeast fermentation in concrete vats. Aged for more than 12 months in large wooden and concrete vat and then again in bottle before release.
Dried herbs and gariguette strawberries. A lightness of touch, despite full body. More savoury than the CduR and more present, persistent tannin structure.
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Clos de Caveau is owned and operated by the Bungener family. Specifically, it's currently run by Henri Bungener, who took over from his father, Gérard.
The vineyards have been organic since 1989 and Clos de Caveau have been pioneers for the Vacqueyras appellation, with a privileged position at the top of hill and just below the woods that cover the tops of the Dentelles de Montmirail. This lends incredible freshness to a region typically known for full bodied wines. Across the whites and reds there is a marked salinity, freshness and herbal quality which make them supremely versatile - we love the reds with Langres and other similar cheeses.
AOP Vacqueyras, Southern Rhône
60% Grenache, 40% Syrah
14.5% abv / 75cl
Organic farming since 1989. This parcel is at 200m altitude above le Clos.
Manual harvest, sorting and 100% destemmed. Indigenous yeast fermentation in concrete vats. Some punch downs and pump overs. Aged for months 6 in large wooden vats and then a further 6 months in bottle before release
Cherry fruit with a steely, iron rich core. Dried earth & terracotta. Fine grippy tannins and an intense, persistent finish.
————
Clos de Caveau is owned and operated by the Bungener family. Specifically, it's currently run by Henri Bungener, who took over from his father, Gérard.
The vineyards have been organic since 1989 and Clos de Caveau have been pioneers for the Vacqueyras appellation, with a privileged position at the top of hill and just below the woods that cover the tops of the Dentelles de Montmirail. This lends incredible freshness to a region typically known for full bodied wines. Across the whites and reds there is a marked salinity, freshness and herbal quality which make them supremely versatile - we love the reds with Langres and other similar cheeses.