The 30 hectares of Coudoulet are located just east of the vineyard of Beaucastel on the other side of the A7 motorway. For reasons that have now become obvious, Coudoulet is often considered the ‘Baby Beaucastel’. The Coudoulet soil has many similarities to that of Beaucastel. It is made out of Molasse seabed covered by diluvial alpine deposits. These pebbles called ‘Galets Roules’ play a big role: They take in the heat during the day and let it if off slowly at night which gives a good start to the vines in the Spring.

Each variety is harvested manually and separately, then sorted in the cellar. The harvest is heated to 80C (skins) and then cooled down to 20c. Classic maceration occurs in cement tanks for 12 days. Pressing in pneumatic presses. Blending of the different varietals after malolactic fermentation. Ageing in large Oak Foudres for 6 months.  beautiful ruby-red colour with shiny reflections and shows a powerful nose with notes of red fruit, spices and ‘garrigue’. With great finesse, the mouth is full bodied and silky with velvety tannins and fruity, chocolate and thyme aromas. A nice length on the finish.

Certified ‘AB’ (Agriculture Biologique) organic grapes