1
Languedoc-Roussillon

Domaine Jean-Philippe Padié

3.5
(12 customer reviews)
The adventure began on a whim in 2003, with 6.5 hectares, initially on our own. Today, there are three of us on the estate (with Kikito in the vineyard, and Lorelei "multipass"), and some thirty parcels covering some fifteen hectares are worked with love and respect for life and balance. Calce is... Find out more
Filter
24
Languedoc-Roussillon :
Best rated red wines
Languedoc-Roussillon :
Best rated white wines
24

The winemaker

The adventure began on a whim in 2003, with 6.5 hectares, initially on our own. Today, there are three of us on the estate (with Kikito in the vineyard, and Lorelei "multipass"), and some thirty parcels covering some fifteen hectares are worked with love and respect for life and balance. Calce is a small piece of limestone carved out of the Corbières and fractured by the birth of the Pyrenees. The numerous vertical faults that run through this causse have given rise to multiple valleys oriented East/West, where the variations in limestone, marl and schist soils can be read to the nearest metre. The wines are mostly blends of grape varieties, but above all of terroirs. Gaining in complexity through this diversity of soils. Carignan, Grenache Noir, Syrah and Mourvèdre for the reds; Maccabeu, Grenache Blanc and Gris for the whites. The wind regime (tramontane and sea breeze), which is very marked on this small promontory, ensures naturally fresh balances in these Mediterranean wines. Agrobiological and biodynamic cultivation of the vines and soil also helps to achieve this quest for digestibility and sincerity. Light ploughing in winter and/or spring, natural grassing, summer mowing, phytotherapeutic treatments in addition to sulfur, biodynamic spraying (500 essentially). The harvest is transported in small crates from the stump to the cellar. For the reds: sorting on the vine, unsystematic de-stemming, manual vatting and de-vatting, "indigenous" fermentations, no acidification or enzyming, moderate and unsystematic use of SO2, maceration in concrete vats, ageing in concrete or old demi-muids. For whites: delicate pressing, light settling, slow natural fermentations (alcoholic and malolactic) mostly in old 300- or 600-liter barrels, ageing on total lees without stirring or racking until bottling. All work in the vineyard and cellar is guided by instinct, using the lunar calendar as a daily tool, without any pretension of holding any truth whatsoever, but above all with the desire to guide the vineyard and the wine according to his (often very subjective) observations.
Registered since 07/07/2016
11 RUE DES PYRENÉES ,
66600 CALCE
47 wine's scans
on Twil application
Best rated wines on Twil :
You might like
Find your ideal wine
De € à €
Validate