La Blaca means white oak in Occitan. Clos du Serres is located between 2 distinct climatic zones: Mediterranean and mountainous. This microclimate where the Mediterranean Holm Oak and the northern White Oak live together is one of the reasons for this wine’s complexity and freshness.
|Appellation||Languedoc Terrasses du Larzac|
|Winery||Clos du Serres|
|Varietal(s)||Syrah (65%), Grenache (20%), Carignan (15%)|
|Inventory||In Stock (197)|
Clean aromas of cashew nuts, tapenade and fresh blackcurrant, so typical of the Syrah grown on the heights above St Jean. Medium to full-bodied and exceedingly silky and pure on the palate. Splendidly thirst quenching. The wine has a terrific finish with flowers and a hint of liquorice.
Duck breast, beef steak, lamb.
Schist, pebbles and ruffes (red soil) at between 150m and 250m.
Organic farming. Hand harvest.
Total destemming. Each parcel is vinified and aged separately. Maceration and fermentation in concrete tronconic tanks for 15 days with natural yeasts. Daily pump-over. Aged 12 months in concrete and wooden tronconic tanks.
Sébastien Fillon was born in the Loire and first worked as an engineer. At 30, he switched careers and became a winemaker. In 2006, Sébastien and his wife Béatrice bought Domaine le Clos du Serres in the relatively new Terrasses du Larzac appellation. ‘Serres’ translates as ‘hills’ in Occitan dialect. This large shift in temperature between day and night helps the grapes mature slowly, increasing complexity and maintaining acidity. Clos du Serres produces terroir-driven wines with lovely fruit and freshness.
“There’s everything one needs to make great wine: diverse and arid soil, deep water and a very special climate where the sun is tempered by the proximity to the limestone Larzac plateau which brings in cool air during the summer nights. “
In the vinyard
They are working the soil to protect the individuality and encourage insects diversity in the vines. From 2016 they put their own bees in the vineyard.
After picking the grapes by hand there are sorted again and put in big tronconic concrete vats or smaller ones made of glass fiber with floating ‘hats’. When the vinification is over the wine is aged in tank.