“Wine can and should stand on its own!” This is what John Gillespie, a recognized economists and observer of the American wine market, said during an interview 2013. Although Gillespie spoke more on the subject of “Wine and Food”, his words perfectly fit to our thoughts on wine aging.
The wine barrel was probably invented in the 6th century BC and brought to perfection by the Gauls for wine and beer storage many centuries later. The use of wood casks was widespread from the 3rd century, but its apogee certainly came in the 1980’s, when the barrel was idolized for his influence on wine.
If we are well aware of what oak has brought to our wines and still can bring, the balance of power between both has fairly changed in our cellar in recent years. Large wooden vats have replaced small oak barrels and large clay jars were added recently. Today, we principally rely on the terroir and the grapes to create the identity of our wines.
After a year of maturation in 800 L clay jars, the wines of the 2014 vintage are self-confident and balanced. The pure Grenache of La Crau Ouest flatters the palate with fine, soft tannins, joined by mineral acidity and pleasant aromas of fresh plums, cherry blossoms and a hint of white pepper. The Gigondas Hautes Garrigues, mainly consisting of Mourvèdre, presents itself with strenght and mellowness and extremely complex aromas.
Our wines have convinced us! We agree to them to continue the experiment of wine ageing in clay jars on the 2015 vintage.