2003 Domaine de Marcoux Chateauneuf-du-Pape

CULTIVATION METHOD: Organic (ECOCERT certified) GRAPES: The varietal proportions vary from year to year, but are generally: 80% Grenache, 10% Mourvèdre, 7% Syrah and 3% Cinsault. TERROIR: Quartzite pebbles, clays, red sandstone, colluvium, Cretaceous limestone of the Barremian age.

It was hard to get going again after the calamity of 2002. We thought that maybe all our work would be for next to nothing – but then we got back in the saddle! Winter was cold, and it even snowed three times! We began working on the estate – as yet nameless – that we purchased in Saint Laurent des Arbres (AOC Lirac) with the Canto family. Romuald, our second permanent employee, joined the team. After the rains of September 2002, mildew had become established on the leaves (downy mildew) and remained hidden in the ground all through winter before re-emerging in spring 2003, despite the good weather. Fortunately, and precisely because of the good weather, we overcame it without any problems. June saw intense heat and no rain: the mercury soared to 40-41°C, and most June records were broken! The 35°C mark was reached earlier than ever (6-10 days before the previous record), and the number of very hot days had never been so high.

The grapes are picked by hand; ripeness varies between varieties and districts. They are first sorted at the vine, then transferred quickly to the cellar in 50 kg crates. Once in the cellar, the crop passes onto the sorting table; then is destemmed, crushed and cooled. No yeast is added; we only work with native yeasts. During alcoholic fermentation, we control the temperature and perform daily pumping-over. Maceration lasts 4-5 weeks.