Le Clos des Grillons
Nicolas Renaud
Rochefort du Gard
Nicolas Renaud is a geologist born and raised in the Rhône. For many years, he taught the geology at university, tending vines on the side. In 2005, he began renting his own vines, and in the meantime has cultivated a mosaic of parcels – in and around Rochefort du Gard – with unique bedrocks, soils and long forgotten vines. His wines are the perfect physical analog to the breadth of knowledge he brings to the vineyard. Working organically, Nicolas shows what the magnificent terroir of the Rhône has to offer.
It's impossible not to be charmed by Mr. Renaud. There's a comical element at his core that endears you to him and to his project. Nicolas's great gift and great weakness is that he simply cannot help himself. Every year, every visit, there's a story about a new little parcel that charmed him and demanded its own fermentation. He's fascinated. He is madly in love with his work and his terroir. He's a winemaker of such experience and prowess, and yet I think his name falls to the wayside because of the scope and breadth of his endeavor. One year he introduces a wine from pure limestone, then a wine from some purchased Picpoul, then a small but interesting plot of old vine Syrah, all with new names and labels that make the domaine a bit of a puzzle, if a happy one. There's always more to explore, and always new ways to be excited.
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2023
2021
2020
Vdf “Primo Senso” 2020
VARIETY : 80% Cinsault / 20% Grenache
TERROIR :
30 year old vines
Sandy-silt, decomposed granite
Certified Organic
Certified Biodynamic
HARVEST : hand picked
VINIFICATION :
2 stainless steel tanks
5 day carbonic maceration for Grenache
10 day carbonic for Cinsault
Racking and bottling by gravity.
Vdf “La Pointue” 2020
VARIETY : Grenache / Cinsault / Clairette / Bourboulenc / Carignan / Petit Bouché / Alicante / PicPoul Gris
TERROIR : Rochefort-du-Gard.
Loam / decomposed granite and clay bedrock.
Organic and biodynamic
HARVEST : hand picked, overripe fruit
VINIFICATION :
Whole harvest, crushed and long maceration
Vdf “Esprit Libre” 2020
VARIETY : 50 % Mouvèdre and a bit of everything else on the domain. (Grenache / Cinsault / Viognier / Syrah / Clairette Rose)
TERROIR : Rochefort-du-Gard.
Loam / decomposed granite and clay bedrock.
Organic and biodynamic
HARVEST : hand picked
VINIFICATION :
Parcels fermented separately in fiberglass or stainless tanks.
Aged in barrique before blending in July.
2019
Vdf “Esprit Libre” 2019
VARIETY : Grenache / Cinsault / Viognier / Syrah / Clairette Rose
TERROIR : Rochefort-du-Gard.
Loam / decomposed granite and clay bedrock.
Organic and biodynamic
HARVEST : hand picked
VINIFICATION :
Parcels fermented separately in fiberglass or stainless tanks.
Aged in barrique before blending in the Spring.
Vdf “Les Grillons” Rouge 2019
VARIETY : Cinsault / Syrah / Grenache / Mourvèdre / Bourbonlenc
TERROIR : Rochefort-du-Gard.
Loam / decomposed granite and clay bedrock.
Organic and biodynamic
HARVEST : hand picked
VINIFICATION :
Parcels fermented separately in fiberglass or stainless tanks.
Aged in barrique before blending in the Spring.
2018
Vdf “Primo Senso” 2018
VARIETY : Cinsault / Grenache
TERROIR :
30 year old vines
Sandy-silt, decomposed granite
Certified Organic
Certified Biodynamic
HARVEST : hand picked
VINIFICATION :
2 stainless steel tanks
5 day carbonic maceration for Grenache.
10 day carbonic for Cinsault.
Racking and bottling by gravity.
Vdf “Terres Blanches Vieilles Vignes” 2018
VARIETY : 50% Syrah / 50% Grenache
TERROIR : 30 year-old vines Syrah
25 year old vines Grenache on sand/silt
Certified Organic
Certified Biodynamic
HARVEST : hand picked
VINIFICATION :
2 weeks carbonic maceration
aged in neutral oak for 6 months
Racking and bottling by gravity.
Vdf “Primo Senso” 2018 Rouge
VARIETY : Grenache / Cinsault
TERROIR :
30 year old vines Rolled pebbles and granite
Certified Organic
Certified Biodynamic
HARVEST : hand picked
VINIFICATION :
2 stainless steel tanks
5 day carbonic maceration for Grenache
10 day carbonic for Cinsault
Racking and bottling by gravity.
2017
Vdf “Esprit Libre” 2017
VARIETY : Grenache Noir / Syrah / Cinsault
TERROIR :
Grenache from Clos des Mourres 40 year old vines
Syrah from 20-year-old
Cinsault vines
Rolled pebble terroir
Organic
HARVEST : hand harvested in 3 passes (uphill)
VINIFICATION :
Carbonic Maceration for 9 days
Vinified in concrete tank.
Aged in stainless steel
Bottled in April.