Clos de Caveau, Vacqueyras Rouge 'Fruit Sauvage', 2022
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 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.
————
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.
————
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.
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