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An exceptional setting, at the edge of Montpellier : overlooked by the Pic St Loup…. the sea in the distance…

Bought in 2001, this is the fruit of 15 years’ work on vines and wine.

It is here that Pierre and Estelle Clavel wanted to regroup the winery and the cellars dispersed up until then on various sites.

Les Garrigues 2003

Domaine Clavel

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The Domaine Deshenrys

  Soil

  The Vines of Domaine Deshenrys are growing on limestone clay soils and
villafrancian terraces that bring out the full expression of their personality.

  Grape Varieties

  The White Wines are made from Chardonnay, Sauvignon, Roussanne,
Muscat and Viognier.

  Red and Rosé Wines are made from Cabernet-Sauvignon, Merlot, Syrah,
Grenache, Carignan, Mourvèdre and Petit Verdot.

  Vinification

  Our wines are vinified by Nicolas and Henry-Ferdinand Bouchard, and then bottled on the Estate itself and stored in an air-conditioned cellar to improve keeping. The maximum
yield is between 50 and 65 hectoliters per hectare.

Red 2002                     Red 2003

The Château Cesseras is located in Languedoc, south of France, Minervois-La Livinière appellation.

Interview:

“I’m working for the familial farm of 160 acres in Cesseras, with my brother since 1985. We’re the seventh generation of the family since 1840 to run the exploitation.

 

 

 

Since I arrived, we totally restructured the vineyard adapting varietals to different kinds of soil. In the “appellation” area (AOC), we planted Syrah, Grenache Noir, Mourvèdre (In France and Portugal term used for wines whose characteristics and name derive from the location where the vines from which they come are grown. Their quality is guaranteed by special Government regulations controlling their production. In other countries the term is used for wine having particular qualities which derive from the place and methods of production). We’ve conserved an old Carignan, turned to wine by carbonic maceration. In the “Vin de Pays” areas, we planted white varietals as Viognier, Chardonnay, Marsanne and Muscat. Also, we have red varietals as Merlot, Cabernet Sauvignon and Franc, Marselan (Cabernet + Grenache). We just implanted a new varietal: the “San Giovese”, from Toscany producing the famous Chianti. 

 

We just equipped the cellar by high performance materials as: high volume pneumatic press (Apparatus used to extract juice from grapes or marc by pressure), stemmer (Machine for separating the stems from the grapes or crushed grapes), Hot & Cold generator for the control of fermentation temperature, with tubular refrigerators (Device used for cooling must or wine and consisting of a series of tubes in which the cooling liquid is circulated), Soil filter, inoxable metal and concrete fermentation cellar (The part of a winery in which the fermenters are located and the fermentation is carried out).

We have our own machine to harvest grapes, which means that we reap each varietal at its best maturity.”

 

Ageing:
The Syrah 2003 is a blend of Syrah (70%) and Grenache, Mourvèdre and Carignan (30%). These three last varietals are turned to wine by carbonic maceration (1° prolonged contact of the must with the solid parts of the grapes. 2° crushing or disintegration of grapes by mechanical means). 60% of this blend grows up is woody cask during 14 months.

 

 

 

Scoring:
Ø       The Syrah 2003 has won the gold medal at the 2006 International “Vinalies” challenge. The 2004 vintage won the gold medal at the same competition in 2007.

Ø       They just bottled in the 2005 vintage, and it’s going to be in the “Best wines of France” book, coming out in September 2007. 

Ø       Concerning previous vintages, the 2001 has been honored by 5 stars by the Decanter Magazine, and won a Languedoc wine tasting competition…The second one was the Château Massamier, La Mignarde (2000), elected best wine of the world later… Amazing, isn’t it?

Ø       They work since 1995 with the so famous Londoner Berry Bros & Rudd Company and also with the so famous restaurant “The IVY”…

 

>>> See details about The Syrah 2003 (tasting notes, etc)...

 

>>> See more about La Livinière.

 

>>> See more about Languedoc.

 

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See more >>>

"It was one of those magical days of autumn, all the more appreciated for the grey skies and rain left behind in London. This was the Minervois at its most seductive; the vines were changing colour, with brilliant splashes of red and yellow in the November sunshine, and the pretty little village of La Livinière nestled amongst the vineyards. We were enjoying a fine view and Maurice Piccinini was in full voice, speaking as fluently as ever, despite his advancing years. His subject was one close to his heart, the new cru of La Livinière.
He warmed to his subject, explaining how Minervois - a small appellation in the middle of a vast sea of vin de table - was created as recently as 1985. Within a couple of years, Piccinini and a handful of fellow growers had realised that the appellation was all very well, but that they needed to do more if the full potential of their wonderful terroir was to be achieved. They came up with the idea of a cru; a wine that was even better, with even stricter production criteria.
Maurice explained how people had taken little pride in their wine; many did not bother to declare their appellation, but preferred to work for larger yields of inferior vin de table. They needed motivation, and this is what Piccinini and other like-minded producers set out to achieve. The first discussions took place in 1987, but as bureaucracy moves slowly and the negotiations involved the cumbersome machinery of the INAO, Minervois la Livinière was finally recognized as a cru in 1997.
From our position on a terrace above La Livinière we had a splendid overview of the vineyards, which cover two terraces, a lower and a higher plateau, not just in La Livinière itself, but also the adjoining villages of Azillanet, Siran, Cesseras, Félines-Minervois and Azille. The geology is based on the limestone and clay of the Petit Causse, the cliffs that run at an altitude of about 140 metres at the foot of the Montagne Noir. A precise delimitation of the vineyards has been carried out, with about 2600 hectares qualifying for Minervois la Livinière, although much less is actually sold as cru wine: in 2000 five village cooperatives and 30 producers made wine from just 200 hectares of vineyards. For now the cru represents a tiny part of most producer's output.br>The criteria for production of the new cru echo the improvements taking place all over the Midi, with an emphasis on the so-called cépages améliorateurs, or improving grape varieties. Syrah, Mourvèdre and Grenache Noir get the nod, at the expense of Carignan, Cinsaut and Alicante Bouschet. The latter is recognisable from its autumn colours of deep red, but is now allowed only for inferior vins de pays or vin de table.
Carignan still has its protagonists, especially when the vines are 50 or more years old. However as Daniel Domergue of Clos Centeilles observed: "if you can make good wine with Carignan, consider how much better you can do with something else". He, on the other hand, enthuses about the quality of Cinsaut. His Capitelle de Centeilles is pure Cinsaut and he says: "It must have a low yield, with really ripe grapes, and needs a long cuvaison; nor must you put it in wood, or else it loses its fruit. It is also has the advantage of withstanding drought conditions with the sobriety of a camel crossing the desert without a drop of water!"
Syrah and Mourvèdre must account for a minimum of 40% of the blend in La Livinière, whilst Carignan and Cinsaut must account for no more than 40%. Grenache Noir can make up the balance. You may produce a pure Syrah, but are not allowed to say so the label. Whilst Syrah and Grenache grow stunningly well in the wild hills, Mourvèdre is more problematic, reacting badly to the ravages of the north wind and rarely ripening really well.
However, the essence of Minervois la Livinière, as in so many Midi appellations, is the blend; a marriage of different grape varieties that adds subtle nuance of flavour to the whole. Natural alcohol level must reach a minimum of 12% without enrichment (so no chaptalisation) and maximum yield is a modest 45 hl/ha. Ageing may be in barrel or vat, and unlike basic Minervois, the wine must be bottled at source, so cannot be sent off to a négociant elsewhere in France.
There are strict tasting criteria to be met before a wine may be sold as Minervois la Livinière; not everyone is guaranteed acceptance of their wine. An energetic syndicat for this small cru is headed by Patricia Domergue of Clos
Centeilles. She has just taken over responsibilities, and one senses a firm determination behind her genial front, with great ambitions for her cru. The syndicat is also trying to achieve some sense of cohesion, with a distinctive logo on the capsule. Again not everyone is prepared to accept another blind tasting for this privilege; even amongst a small group of producers, a sense of unity can be difficult to achieve with so many ideas, personalities and opinions.
Each year there is a tasting of the newly released vintage, to award the Livinage to the best wines. And that was the reason for my visit. Patricia Domergue had assembled a panel of 16 tasters, mainly from France, but also a small representation from Germany and Britain. We worked our way through 22 examples of the attractively supple 2000 vintage, with its ripe fruit and harmonious tannins. My tasting notes conveyed the typical flavours of the Midi: peppery, spicy notes, conjuring up the images of warm sunshine that are so particularly appealing on a winter's evening back home.
Six wines were awarded the Livinage, namely Grand Terroir Rouge from the cooperative at La Livinière, Cuvée Gaia Rouge 2000 from the cooperative at Azillanet, Domaine de Vipur for Lady A, Château Saint Eulalie for la Cantilène, Domaine Borie de Maurel (the property of Michel Escande) for La Féline Rouge and Cuvée Limitée from Château Laville Bertrou.
Maybe Minervois la Livinière will remain of specialist interest for the moment, but it is none the less a fascinating illustration of the enormous progress made by the whole of the south of France over the last few years, with a dramatic improvement in vineyard and wine making techniques. Other parts of the Minervois are set to follow its example, but for the moment it remains a lone cru. Seek it out for a glass of warmth on a grey winter's day."

-By Rosemary George MW, 04/03

  See our wine from La Livinière

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 Let's see what we know about this wine maker...

We are 100 % estate winegrowers who exclusively harvest and transform our own production. We do not buy any grapes nor juice or wine (Alsatians winegrowers represents only 22% of the regional production).
Situated on the dizzy heights of the hills of Guebwiller, in the south of Alsace, with slopes of 50° and at an altitude going from 250 to 390 metres, our vineyard is certainly one of the most breathtaking in Alsace.
Its excellent southwest, south, south east exposure gets a great deal of sunshine.
Guebwiller is the only spot in Alsace producing 4 Grands Crus. Half of our vineyard, i.e. 70 hectares, are composed of these unique “terroirs”.
The wines of our Grands Crus portray, from year to year, the ancient memory of the stones of the land.
Vosges sandstone gives subtle nuances : sometimes wine can be lightly different just for a few meters difference.

Our estate is located in Alsace, east of France. When our ancestors in the XVI Century settled in Guebwiller, the monks “les Princes Abbés” of Murbach controlled the vineyard. This power ceased at the French Revolution, end of the XVIII Century and it permitted a new land regrouping.

In 1810 Nicolas Schlumberger (1782-1867) set up a factory of materiel machines in Guebwiller. As he was attached to the land he also bought about 20 hectares of vines. That was the start of a rare harmony between earth and human exigencies: “Les Domaines Schlumberger” were born.

Three generations later, Ernest Schlumberger (1885 – 1954) took care of the Domaine. Because of the phylloxera that ruined the vines in the early XX Century, the vineyard of Guebwiller was abandoned by most of the winegrowers during this period. Shrewdly, Ernest Schumberger realised the opportunity in front of him, so he bought plots of vine and replanted them. He also built terraces on the whole vineyard and established horizontally planting of the vine.
Eric Beydon-Schlumberger arrived in Guebwiller in 1971 and invested himself in the company. We owe to him a re-planting of the old vineyard as well its world famous renown.

 The Cellar

The grapes are harvested during the first days of Autumn and transported under 2 hours to the cellar. No stripping (except for the Pinot Noir), but the grapes are conveyed whole to the presses. 
Slow and regular pneumatic pressing provides almost limpid juices. The juices are strained using static sludge removal. A perfectly limpid juice is put to ferment, at a controlled temperature between 20°C and 23°C, in tuns made of centenary oak casks, for 6 to 12 weeks.

The new wine is then racked, then it rests for 8 to 9 months on fine lees inside the tuns.

A filtration ends this first stage of wine making at the start of the Summer.

The wine is then refined, at constant temperature, for 12 to 18 months in a stainless steel tanks, then prepared for bottling.

Bottling is performed using an equipment sterilised with steam and using a membrane filtration unit with 1.2µ then 0.65µ cartridges, to guarantee a perfect microbiological stability.

4 sample bottles are taken during each bottling session for analysis by an independent laboratory certified by COFRAC in order to guarantee the perfect quality of our wines to every customer.  

All our wine bottles are fitted with a natural cork, which we select ourselves from the same suppliers we have been using for more than 50 years.

The bottled wine, stored in pallet cases, is stored in our wine storehouses for several months, before being labelled, then dispatched throughout the world. All of our cellar work is controlled by ECOCERT once a year or the traceability of our wines is checked from the vine to the bottling.

^ - ^

What about Horses ?

We find records of this rustic, good-tempered horse as far back as the Roman period.
It seems that it comes from a crossbreeding between local mares and German stallions. They were the best reproductive stallions in all Burgundy and the knights of the middle age mounted them when they fought in tournaments.

Horse of warriors, the Sun King Louis XIV, and Napoleon I adopted them for their cavalry as well as for towing artillery and coaches. Unfortunately all these withdrawals for the army led to a shortage of the breed. It is only early in the 20th century that a few people decided to take care of them. In 1910 the first breeder competition took place in Maîche (Department of the Doubs). This proud horse once again found its place of honour, assisting numerous farming activities. Since then, though motorisation has increased, the Franc-Comtois horse is still present in our vines and hearts.
Today, it is the first breed for farm working in France.

Let's see what we have in stock...

Sparking New Vintage                             Gewürztraminer Kessler 2001

Gewürztraminer Cuvée Anne 500mL          Gewürztraminer Cuvée Christine VT 2000

Grand Cru Kitterlé 1998                           Pinot Gris Spiegel Grand Cru 2004

Pinot Gris Grand Cru Vendanges tardives 1996 

Riesling Cuvée Esnest Nobles 1999           Riesling Grand Cru Saering 2004

Gewürztraminer Fleur de Guebwiller 2003   

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JUSTIN Vineyards management techniques include vertical trellising, special resistant rootstock and clonal selection, canopy thinning, crop load management, and biodynamic farming to assure the highest quality fruit.  Whole cluster pressing, extended maceration, barrel fermenting, native yeasts, no filtration, and gravity racking are just a few examples of the techniques that make JUSTIN wines stand out.  JUSTIN’s vineyards incorporate a total of 160 acres.  They range in elevation from 1100 feet to almost 2000 feet, are mostly dry farmed, and are primarily planted in full-bodied Bordeaux grape varietals, including Cabernet Sauvignon, Cabernet Franc and Merlot.  Soils are mainly sedimentary limestone and clay interspersed with nutrient rich volcanic out-croppings.  Replanting is done periodically.                       

In addition of our home estate vineyard planted in 1981 JUSTIN has expanded its vineyard acreage by contracting working with a handful of select growers in the Paso Robles appellation. 

The Paso Robles appellation encompasses more than 600,000 acres and is the largest stand alone AVA in California.  Numerous distinctions exist within the overall appellation and to highlight those differences 11 “sub-appellations” were established in 2007.

Vineyard Practices

Aggressively pruning the vines helps focus the plants stored carbohydrates on promoting strong early growth in shoots. When shoots reach around 6 to 8 inches, we remove any growth not intentionally left at pruning. To help intensify color, ripen tannins and maintain healthy vines, we increased sun exposure and air circulation by removing laterals and creating a tunnel through the middle of the canopy. In May, we removed smaller fruit bearing shoots that might have had difficulty ripening their clusters to decrease production and increase fruit quality. In June, an early crop removal pass was done to balance out the unusual heavy crop load. The warm summer provoked early verasion, and to ensure we had even maturity throughout the vineyard, we removed green or pink colored fruit. Yields of less than 3 tons per acre extended the growing season and we harvested most of the Cabernet Sauvignon from the middle of October through early November, depending on the micro-climate of the vineyard site.


Winemaking Practices

Our winemaking team began sampling the ripening grapes on a regular basis in early September. During the last few weeks before the grapes were picked, we tasted the skins, juice and seeds two to three times per week. We evaluated color, flavor and tannin ripeness to determine the exact harvest date.

A skilled crew handpicked the grapes into ½ ton picking bins. Once at the winery, our crusher-destemmer removed all of the stems and lightly crushed the grapes. The must (crushed grapes) was then placed in a stainless steel tank. UV-43 yeast, a strain known for its intense cherry and berry characteristics, then fermented the wine to dryness over a ten-day period. During fermentation, the fermenting wine was pumped over for about 35 minutes twice daily to extract the ripe tannins and intense flavors from the skins. After fermentation, another two to three weeks of pump overs were needed to extract the slower releasing tannins found in Cabernet Sauvignon. Malolactic fermentation took place in barrel to incorporate the complex flavors. We blended the wine in mid July of 2006 to allow the wine to integrate for 9 months prior to bottling. The wine was aged for 18 months in 24% new American oak.

Wines:

Cabernet Sauvignon 2005

Chardonnay 2006

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