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Roussillon, France

Les Clos Perdus IGP Côtes Catalanes L'Année Rouge 2013

Grenache 60%, Carignan 30%, Syrah
Organic Status:
13.70% (Number on label may differ)
From modest beginnings with just 1.5 ha of vines in 2003, Les Clos Perdus has become one of the finest artisan producers of Natural and Biodynamic wines in the Languedoc Roussillon. With the retirement of founder Hugo Stewart, leaving Paul Old in charge, L'Année 2013 is their new-look version of favourite Le Rouge, made sans soufre and showing exceptional fruit purity and perfume. One of the most gorgeous expressions of terroir we know at this price level.
Tasting Notes:
This is a beauty, with very precise aromas of cherry, cassis and floral violet notes, as well as a touch of mineral, Garrigue, orange peel and black tea. The palate offers a wonderfully supple, silky-fine texture of tannins and juicy acidity to support the lively fruit character. Great energy is given back to the drinker to make you want to drink more and more...!
Vintage Notes:
2013 was fantastic in the Languedoc-Roussillon, much the best region of a difficult year in France, generally. The growing season started cool and wet, with a poor flowering for Grenache. There was some hot and dry weather from mid-June to the end of July, followed by below average temperatures in August and September, resulting in 2 weeks later than average harvest. Result, against expectation, a great year, the best in France, with wines showing fantastic freshness and purity.
From widely scattered parcels of old vines on varying soil types of clay and limestone in Tautavel, Montner and the Agly valley as well as in Maury where 60 year old Grenache is grown on schist soils at around 300m altitude on the south-facing slope of the hillside, the north facing side of which is planted with Syrah for the winery’s top wine, L’Extrême. The climate is hot and dry, Mediterranean tempered and cooled by the northerly Tramontane (‘across the mountain’) wind. The vines are cultivated organically and biodynamically, but not certified.
From yields of 15 to 25 hl/ha, hand harvested in the last week of September. 5% of the stems are kept, otherwise grapes are partially crushed and fermented separately using wild yeasts then assembled 2 months before bottllng. The crush tends to start to ferment very slowly thus getting a nice several day cold soak. Temperatures reach no more than 28ºC in the naturally cool of the cellar. Extraction is carried out briefly and with a very light touch. After 3 weeks on the skins, the wine is pressed very gently by basket press. The wine is matured for 9 months in stainless steel tank and bottled both unfiltered and unfined.
3,790 bottles (316 cases)
Jancis Robinson: “an exceptionally fine Languedoc specialist”  
Product Code:
¥3,240 / bottle SRP inc. tax

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