Dame Jeanne Rouge, Pic Saint Loup, Bergerie du Capucin

A fresh and velvety wine with complex notes of blackberry, Morello cherry and poached red pear complemented by cinnamon, pepper and balsamic nuances, savoury and mineral on the finish.

Producer Note

This 15-hectare estate is the passion of Guilhem Viau, who produces multi award-winning wines from vineyards situated at 658 metres’ altitude on the first spurs of the Cevennes and Massif Central hills. The Dame Jeanne range is named after his ancestor whom Guilhem describes as ‘an elegant, beautiful, very vivacious lady; a shepherdess on the high plains of the Bergerie du Capucin’, while ‘Les 100 Pas du Berger’ translates as the ‘100 Steps of the Shepherd’, which pays homage to path she trod. The vineyards are cultivated sustainably respecting the environment of this rugged landscape and allowing for the full expression of the garrigue and wild herbs that characterise this countryside.

Vintage

2018 was a very good vintage. Rain fell mainly in winter, spring and through to June, providing good soil moisture to support the vines. Summer temperatures were not overly high, with fresh evenings. The 2018 harvest took place during mid-September, producing fruit in excellent health resulting in well balanced wines with a wonderful fruit-forward character.

Vineyard

AOP Pic Saint Loup is the most northern appellation in the Languedoc, located north of Montpellier, at the base of the Cevennes and Massif Central hills. The soil is chalky-clay on marly sub-soil which imparts elegance to the wines. The climate is influenced by the Mediterranean Sea which is 15 miles away, but is also continental due to the surrounding hills. The diurnal temperature variation can be significant, with over 25°C difference between day and night time temperatures, promoting a long growing season. Average annual rainfall is 1,000mm which nourishes the vines throughout the warm, dry summer. The combination of these factors results in excellent maturation of the fruit and well-balanced wines. The vineyards are cultivated sustainably, ploughing takes place to ensure good aeration of the soil and since 2020 the estate is in conversion to organic status. Harvesting takes place in the cool of the night.

Winemaking

The wine was traditionally vinified. Fermentation took place with selected yeasts in resin vessels to preserve the purity of fruit. The temperatures were carefully controlled at around 23 to 24°C during fermentation rising to 28°C during maceration, which lasted from 15 to 18 days. Daily pumping over (remontage) took place, along with frequent pigeage or punching down of the cap, to extract the desired levels of tannins, colour and flavour. This cuvée was made without any influence of oak to preserve the fruity and spicy characteristics and was aged for 12 months.

Tasting Note

A fresh and velvety wine with complex notes of blackberry and Morello cherry complemented by violet, pepper and balsamic nuances. The velvety smooth and fleshy palate is enveloped in tight grained tannins finishing on a delicate eucalyptus note.

Grape

Syrah 70%, Grenache 15%, Mourvèdre 15%