Steeped in history, Les Claviers is the culmination of a long journey driven by the desire to produce a white wine that ages well—one that embodies the identity of the Languedoc-Roussillon region, rich and powerful, yet with the necessary subtlety that makes it a truly great wine.
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Nose
aromas of citrus and white flowers with a subtle woody note
Palate
Fresh, with notes of white fruits (apple, pear, etc.) and honey
Serve
at 10-12°C
Drink starting at
2016
Drink before
2025
Food and Wine Pairings
pairs very well with cream-roasted poultry, sole meunière,
RVF - La Revue du Vin de France / Guide des Meilleurs Vins de France
Wine rated (2014 guide) 17/20 (Great wine)
Rated estate (2019 guide): 2*Stars (These exceptional estates, often boasting fabulous terroirs, are must-haves that, thanks to the consistency and excellence of their wines, deserve a place in the cellars of discerning wine lovers)
About the wine:
As a white wine, the sumptuous 2011 Les Claviers is enriched with notes of citrus, saffron, and more: it is a great wine full of character, highly original, remarkably precise, and enhanced by a long maceration—a wine that will delight enthusiasts of this style, among whom we count ourselves.
About the estate:
After a period working with a cooperative, Pierre Quinonero and Murielle Clavier produced their first bottling with the 1998 vintage. Located at the foot of the village of Caux, the vineyard features old Carignan vines and ancient Ugni and Clairette vines, some of which are over a hundred years old. The newly planted Grenache and Syrah vines come from massal selections. In the cellar built with the help of friends, the decision to use whole-cluster fermentation with extended maceration yields a red wine, Les Armières (90% Carignan), characterized by robust acidity, with tannins refined in concrete tanks and wooden casks. Rejecting any shortcut and aged for an extended period, the small production of white wine is no less original. This demanding style sometimes makes the wines difficult for novices to appreciate.