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Clos du Temple 2022, from the Languedoc region’s Cabrières terroir, is a biodynamic rosé known for its complexity and refined character.
The wine is made from a blend of 41% Cinsault, 45% Grenache Noir, 5% Syrah, 5% Mourvèdre, and 4% Viognier, reflecting a harmonious combination of grape varieties.
The harvest is done manually at dawn to retain freshness, and the grapes are cooled in a cold room before pressing. This careful process, including fermentation with minimal sulfites and maturation in new barrels for six months, enhances the wine’s purity and expression. Tasting notes reveal an elegant profile with red and exotic fruit aromas, including blackcurrant and pineapple, complemented by minerality and freshness.
The wine offers a silky texture and a long, aromatic finish, expressing the unique terroir’s water-rich environment.
Clos du Temple is a very pale and glittering rosé. Its nose reveals notes of ripe fruit (apricot, white peach), floral notes of rose and spicy green pepper aromas. On the palate, we find the same scents, with a delicate finish of blond tobacco.
Located at the heart of Languedoc in the south of France, Clos du Temple is created in the historic terroir of Cabrières, the birthplace of rosé wines. The terroir owes its unique nature to its geological origins. Contact between schist, limestone and the hilly terrain have created a complex network of groundwater circulation that enables an exceptional natural water supply for the vineyard, and the development of an extremely pure water source.
Its altitude of 240 meters combined with its southern/southwestern exposure help to produce a perfectly balanced wine with great aromatic freshness. At Clos du Temple, we decided to cultivate our vines using biodynamic principles and to use horses and mules to strengthen the connection between the mineral, plant, animal and human worlds.
The harvest is completed by hand in crates at sunrise to take advantage of the lower night-time temperatures. Each plot is harvested on the optimum date and vinified separately. As the winery is at the heart of the vineyard, transport times are minimal. First, the best free-run juices are selected.
After fermentation at a low temperature, clarification is performed at controlled temperatures of 8-10°C for 24 hours without any added sulphites. The wine is matured in new barrels carefully selected based on the origins of the wood, for six months on fine lees with yeast stirring. The wines are blended on a fruit day.
