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The Domaine was born from the will of its founder, and previous owner in 2003, to leave all his business to embark on this incredible adventure. In 2011, the current owner Mo...Lire plus Learn more
The Domaine was born from the will of its founder, and previous owner in 2003, to leave all his business to embark on this incredible adventure. In 2011, the current owner Mr Pedini falls in love with the places and wines and shares this with as many people as possible by developing it. Ariel Médigue, Cellar Master, has been giving it his constant attention since 2013: "Domaine Clos Gautier is located on Triassic soils, the particularity of which is a patchwork of acidic and calcareous soils, sometimes on the same plot. The estate being divided into 4 distinct blocks, this offers us a real complexity and a great variety of aromas depending on the parcels. For 4 years we have been working to restore our soils to microbiological activity. Organic amendment every winter, soil decompaction, mechanical weeding. After flowering, the vineyard is protected with products approved for organic cultivation, and the two previous treatments are adapted to the development of vegetation. This year we are converting a first plot of land to organic farming to reach an 8-hectare block within 4 years. We have in view of these grassy clover plots which fixes the nitrogen in the air and returns it to the soil through the roots and the crushing of the shoots. This will also prevent erosion due to increasingly heavy rains in the south of France. Our AOP lands are mainly located on hillsides, at the highest point of Carcès. Benefiting from a good exposure and a natural drainage, these vines express all the complexity of our terroir. The clay subsoil keeps the roots cool and allows us to benefit from a regular maturity of the grapes without water stress.
We want to write the history of the Domaine first of all for others: wine lovers, future generations, hoping that the Domaine will now be passed on from generation to generation. And this begins with the move towards organic farming: in 3 or 4 years' time, 8 to 9 hectares will be converted to organic around the cellar. Since 2013, we have been preparing for this by eliminating all treatments with synthetic products after flowering, by weeding mechanically, and by making natural amendments to boost the biological life of our soils. But we want this history to be a modern one: a strong link between the city and the countryside, which is reflected in bottle designs for new generations or new ways of consuming rosé. And it starts with the march towards organic farming.
We have been making wine in our world since the dawn of time. Being a winegrower means participating in this long chain that has been handed down from generation to generation. It is also the memory of a remarkable Bordeaux oenologist, Georges Pauli, who introduced me to some very fine wines 25 years ago and who has remained, for me, a model of the link between terroir, great wines and consumers around the world. Growing our wines all over the world is also a strong ambition that we want to share.
Our wines are a reflection of our terroir and we are committed to pushing this logic as far as possible. The diversity that exists in the world of wine with so many different flavours, colours and aromas is remarkable. It is a pity, sometimes, that those who sell it do not start their work by tasting it: it would bring less disappointment to consumers and a better value for their work to those who do beautiful things. Ariel Médigue, Cellar Master: Our wines are necessarily different from the others, each terroir (in the broad sense), each plot of vines with its own history, its own geology, its microclimate. The age of the vines means that the roots draw different mineral salts from one year to the next according to their increase. Our wines have a strong link with their terroir and the personality of the owner, which creates an identity. That's why we rage when a person of any kind of wine no longer talks about a bottle or a cuvée but about a "product". We often hear it, and it is a lack of respect for our work. A wine is alive, tells a story, tells a place and cannot be compared to a yoghurt bribe.