A dry-stone wall runs all around the vines and gives the clos its name. Inside, the vines grow on south-facing hillsides, on clay-limestone and marl. Yields here are 25 hl/ha.
- of vines
- 15ha
- yield
- 25hl/ha
- in barrels
- 18months
- of ageing
- 10years
THE CLOS
Vines between low walls
THE ESTATE
From hillside to glass
01The clos
Around fifteen hectares in Pic Saint-Loup, enclosed by a dry-stone wall, on south-facing hillsides.
02The house
Designed by Rudy Ricciotti, the architect of the MuCEM, to blend into the natural setting of Pic Saint-Loup, in the middle of the vines.
03The cellar
Each grape variety is vinified separately, for four weeks in concrete vats, then aged for 18 months in barrels.
04Ageing
A red that keeps for around ten years and benefits from decanting before serving, between 16 and 18 °C.
IN PICTURES
Clos du Pic
In the middle of the vines enclosed by dry stone, the house designed by Rudy Ricciotti. Around it, the south-facing Pic Saint-Loup hillsides, on their clay-limestone and marl.
QUESTIONS
Questions about Clos du Pic
Behind the name Clos du Pic are a dry-stone wall and a house designed by Rudy Ricciotti. The answers go from the place itself to how to serve its red.
Where is Clos du Pic?
In the Pic Saint-Loup appellation, north of Montpellier, about 45 minutes away by road. Its hillsides face south. In the same appellation, Puech-Haut also grows Château Lavabre and vines at Fontanès.
Who designed the house?
Rudy Ricciotti, the architect of the MuCEM in Marseille. He designed the Clos du Pic house to blend into the natural setting of Pic Saint-Loup, among the estate's vines.
Why "clos"?
Because the vines are surrounded by a dry-stone wall. A clos is a vineyard plot enclosed by a wall or a fence, an old tradition in French vineyards.
Which wine is produced here?
Clos du Pic red, an AOP Pic Saint-Loup, which blends Syrah, Grenache and Mourvèdre. Its colour is inky, with blood-red glints; on the nose, raspberry, violet and blackcurrant; on the palate, silky tannins.
How is it made?
From yields of 25 hl/ha, each grape variety is vinified separately, for four weeks in concrete vats. It is then aged for 18 months, in new barrels for the Syrah and in barrels that have held one previous wine for the Grenache.
Which dishes should it be served with?
With duck, a cassoulet, a rib of beef, game, lamb with rosemary or a Camembert. Serve it between 16 and 18 °C, after decanting; it keeps for around ten years.
TO DISCOVER
Around Clos du Pic
Château Lavabre is in the same appellation as Clos du Pic. The other châteaux, the Pic Saint-Loup terroir and visits to Puech-Haut can all be explored from here.