Bergerie du Capucin, 'Les 100 Pas du Berger Blanc', Saint-Guilhem-le-Désert

A refreshing and expressive blend from the South of France, with floral notes and ripe apricot enveloped in a creamy texture and an uplifting citrus finish. 

Producer Note

his 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. 

Vineyard

The vineyards are situated in Lauret and Valflaunés, to the north of Montpellier in the foothills of the Cevennes Mountains and the Massif Central. The combination of the chalky-clay topsoils with a marly sub-soil offers excellent drainage and produce elegant wines. The distinct climate is a fusion of a Mediterranean climate, due to proximity of the sea just over 15 miles away, and a continental climate of the semi-mountainous location. The area experiences very high diurnal temperature differences, from 39°C during the day, to less than 15°C at night; and high rainfall, which can reach 1,000mm annually. This microclimate, allows a slow, gradual maturation of the grapes, which imparts complexity and natural acidity to the fruit, and results in beautifully balanced wines. The vines have an average age of 20 years and are sustainably cultivated; the vineyard is currently in conversion to organic status. The grapes are harvested during the night to preserve the quality. 

Winemaking 

The grapes were gently pressed and transferred to stainless steel tanks at cool temperatures to clarify the juice. Each variety was vinified separately and later blended. Fermentation took place with selected yeasts at 16 to 17°C in stainless steel tanks to retain the fruitiness of the blend. Vinified without oak, maturation took place in tank on the fine lees with bâtonnage to impart texture.

Tasting Note

A refreshing and expressive blend of Chardonnay and Viognier, offering aromas of wild flowers and ripe apricot through to a charming palate, with a creamy texture and an uplifting citrus finish. 

Grape

Chardonnay 60%, Viognier 40%