Clos des Mourres - Ingrid & Jean-Philippe Bouchet

The Vineyard

The 5-hectare vineyard in Cairanne faces the northwest-facing slope of the Col du Débat. This exposure contributes to the natural drainage of the vines thanks to direct exposure to the mistral wind. The plots are situated between 200 and 280 meters above sea level, on predominantly clay-limestone soils.

In 2012, we expanded the estate by an additional 10 hectares surrounding our farm/winery in Vaison-la-Romaine. These family vineyards have been passed down from father to daughter and from daughter to daughter (4th generation)! The story continues... The soil is primarily sandy, allowing us to produce wines with a different structure than the wines of Cairanne.

The work in the vineyard

We are artisan winemakers, because the term artisan implies that we work manually, but above all farmers, because we have made the choice to work the land to keep in contact with it, and in a natural way.

We found answers and solutions to our personal convictions in organic farming and the use of certain biodynamic principles to create living soils, a better balance in the vineyards, and to promote exchanges between the roots and the soil through microorganisms. In our view, this is the only way to express the terroir and produce authentic, vibrant wines.

All work is carried out according to the lunar calendar. Compost preparations are sprayed, and the soils are worked by plowing and raking several times a year. Phytosanitary protection of the vineyard is ensured by the use of natural volcanic sulfur and a minimal amount of copper.

In the cellar

The harvest is done by hand, with sorting in the vineyard, and the grapes are placed in crates to keep them intact until they reach the winery. The grapes are partially destemmed and transferred to vats without pumping. Fermentation begins naturally, thanks to indigenous yeasts, after a cold maceration of a few days.

Each vat develops at its own pace: maceration lasts approximately three weeks; a few punch-downs and pump-overs without aeration are carried out to preserve more fruity aromas. Aging takes place in concrete vats for eight months. The wines are racked only once before bottling.

Bottling is carried out according to the lunar calendar, to allow the fruit day impulse to the wine before bottling.