Clos de Caveau, Gigondas Rouge 'Champvermeil', 2020
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 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.
————
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.
————
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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