Les Templiers

In the 13th century, it was under the influence of the Knights Templar that the vineyard developed, enabling it to quickly acquire a certain reputation for the quality of its wine. Our interpretation of the terroir respects its original fleshiness and its garrigue spirit. We have sought to give it extra breadth and length for a wide range of pairings.

Les cartes en main

Nature

A small plateau at 110 meters in altitude with thin soils about 15 metres thick with a mixture of red clay and white rolles pebbles. The yields are naturally low here so as to ensure unrivaled concentration in the wines. In summer, even the grass refuses to grow and only oaks and vines find their resources. The scrubland influences result in a beautifully complex medley of aromas.

The hand of man

This trio of varietals is regulatory. The vine is gobelet trained and yields are at 35 hL/ha. The harvest is partially de-stemmed in order to preserve the freshness and distinctive of this Côtes-du-Rhône Villages

Character and potential

Organoleptic profile: black fruits, gamey notes and spice. Deep, powerful and incredibly seductive wines

Notre ambition

Vision

Edouard Guérin: ‘We had no doubts whatsoever when it came to vinification. The gobelet trained Grenache vieilles vignes are harvested manually and vinified as whole clusters in order to bring floral notes and licorice to the wine.’

Profile

Tame the strength of the terroir, take its potential to the limits and not let oneself be fooled by its friendly exuberance.

Tasting notes

’Smooth, rich and complex palate. The wine’s finesse is balanced out by the generosity of the vintage.’

Détails techniques

Additional information

SOIL TYPES

Alluvial Riss terrace beneath a layer of limestone pebbles and blue clay or safre sandstone

VARIETALS

Grenache, Syrah, Mourvèdre

VINIFICATION

Fully de-stemmed. Traditional vinification in concrete vats between 25 and 30°C with delestage and remontage.

AGEING

Concrete vats and tuns for 8 to 12 months

FOOD AND WINE PAIRING

Grilled or sauce-based meats, feathered game

SERVING TEMPERATURE

16-18°C

CELLARING POTENTIAL

3-5 years

A retenir

1 of 21 Villages
Aroma of truffles
Long length
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