GRAPE VARIETIES : Rolle, Grenache and Muscat
TERROIR : Yellow marls - Gard
TASTING NOTES : A white wine of medditerranean influences with light saltiness, great freshness and a very floral bouquet.
WINEMAKING : We harvest the grapes manually at sunrise. After must settling, the wines ferment with indigenous yeasts in stainless steel and french oak barrels (15%). Méridional is bottled after staying on lees for 8 months.
GRAPE VARIETIES : Clairette, Roussanne
TERROIR : Calcaerous loess, 250m altitude - Gard north
TASTING NOTES : Discrete aromas of white peach and toasted haselnut compliment this wine’s floral bouquet. A wine with elegant volume, finesse and a refreshing crispy lime finish.
WINEMAKING : We harvest the grapes manually at sunrise. After the must has settled, the wines are fermented with indigenous yeasts in french oak barrels and stay on lees for 12 months. The barrels are cigar shaped to increase the contact surface of the lees.
French oak from the
GRAPE VARIETIES : Muscat, Grenache - Pétillant naturel
TERROIR : Pyrenees fluviogacial alluviums - P.O.
TASTING NOTES : The bubbles reveal notes of peach and white melon. A balanced mouthfeel with crisp freshness, light saltiness and hints of honey.
WINEMAKING : We follow the "méthode ancestrale" process. The wines are bottled during fermentation at exactly 24g/L of residual sugar. Fermentation goes on in the bottle which will disolve natural bubbles in this sparkling wine. After 9 months on the lees, the wines stay on pupitre for 30 days of riddling and then we hand disgorge each bottle. Fermentation with indigenous yeasts.
Extra Brut and no added sulphites.
30 days of riddling
GRAPE VARIETIES : Syrah, Cinsault
TERROIR : Calcaerous Loess - Gard
TASTING NOTES : The pomegranate colour reflects the elegant fruit forward wine. Peppermint and blueberry add the complexity to this dangerously drinkable wine.
WINEMAKING : The grapes are handpicked and destemmed. We macerate the grapes 8 days whithout any pumpovers or punchdowns to keep an elegant and complexe structure. Fermentation with indigenous yeasts. Aged 8 months in stainless steel tanks.
No added sulphites.
GRAPE VARIETIES : Cinsault - Vieille vigne
TERROIR : Limestone from the lower Cretaceous - Gard
TASTING NOTES : The ruby color reflects the fresh raspberry notes. A fruit forward wine with smooth tannins and long minerality.
WINEMAKING : The grapes are handpicked and destemmed. We macerate the grapes 10 days between 20 and 25°C. Fermentation with indigenous yeasts. Aged 12 months in amphoras.
No added sulphites.
60 year old vines
Limestone from the
GRAPE VARIETIES : Grenache noir
TERROIR : Dolomitic limestones - P.O.
TASTING NOTES : Elder flowers and graphite nose. Typical Grenache notes with red currant and cherry compliment this concentrated and mineral wine.
WINEMAKING : The grapes are handpicked and destemmed. We macerate the grapes 17 days between 20 and 26°C. Fermentation with indigenous yeasts. Aged 12 months in 400L french oak barrels.
No added sulphites.
We are two young winemakers who operate from an old refurbished wine-cellar in the village of Aubais, in southern France. As well as working our vineyard on a limestone plateau, we also travel around France to source different grapes.
Throughout the year we are in partnership with our viticulturists, so we can ensure that we get the best quality grapes that are representative of their region.
All our vineyards are farmed organically and biodynamically in order to get the finest expression of the terroir. All grapes are hand-picked and we ferment all our wines with indigenous yeast and no added Sulphur.
Our winemaking is minimalist but precise to produce pure and high-quality wines.
Robin learned about winemaking and biodynamic farming throughout his youth at his family's winery Costes-Cirgues. He's always seaking new terroirs for different winemaking styles.
Imogen's first vintages where in Argentinia and Chile more than 10 years ago. With experience in the Loire Valley, South Africa and California, she learned how to make great and complexe white wines on warm terroirs.
Le Quai à Raisins also offers consulting in the wine industry. As winemakers with a master's degree in Enology (Diplôme National d'Oenologue), we accompany winemakers in an eco-friendly winemaking process. We specialise in organic, biodynamic and substainable vineyard management and in low intervention winemaking.
Feel free to contact us for any questions regarding training courses or estate consulting.
The ageing process