Les Grès. 

The southern Rhône blend 

A racy and powerful red wine made from the best grapes of the estate's. Opulent and fresh mouth with fine and refined tannins. The nose already reveals the greatness of the wine on a register apart for a Luberon. A wine to be kept for patient wine lovers.

Vintage : 2021, the beginning of a vintage characterized by a very warm February which favored the early emergence of buds in the spring. A historic frost followed on the night of April 7th, which damaged these new buds. Certain plots took until the beginning of June to recover. Nature being as it is, we nevertheless had nice bunches of grapes, few in number, but of good quality. We doubled our efforts to take care of them and assure a superb vintage. The summer was hot but not scorching and the water levels remained good until the harvest, allowing the vines to express themselves fully without suffering. 

Due to the delay in growth caused by the spring frost, the harvest, which was later, took place with very cool nights. This allowed us to bring in chilled grapes in a good sanitary state, in spite of some rain. As the maturities were later, the wines generally have a lower alcohol content than the last vintages. 

THE WINEMAKING 

Grape varieties: Grenache noir (99%) and Serine (1%) 

Soil: Sandy loam and gravel 

Climate: Land parcels located at 300 meters altitude at the foot of the Luberon mountains. In summer, the microclimate allows Maslauris grapevines to benefit from cool nights which reduce the heat of the day. The presence of the Mistral wind, which is active year-round, plays a key role in the irreproachable healthy state of our grapes. These different factors bring subtlety to our matured grapes and lively to the wine. 

Grapevines: Vines from certified organic agriculture, harvested by hand with the strictest rigor, very early in the morning using headlamps in order to bring in the grapes cold and thereby preserve their integrity.

Vinification: Reception of the harvested grapes is made using a gravity based structure. Alcoholic fermentation only by indigenous yeasts in concrete tanks. Upon reception, 1/3 of the grapes were put into the vats in full clusters, 1/3 destemmed but not pressed and 1/3 destemmed and crushed. Blending after 4 weeks of maceration. Slight sulphiting at bottling. Wine not filtered and not fined.