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VDP D'Oc Red | 13°

Ref : 486215

6.95 6, 95

Bottle 75 cL

i.e. 9.27 € / liter

1  product(s) soldsince yesterday

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  • Keeping level 2023
  • Service temperature 18°

Our oenologists' opinion

Powerful bouquet

Dark ruby colour with garnet reflections. Straight, frank nose, typified by gratinated fruit, prunes, blackcurrant notes. Good balance, vinous, nice terroir with spices, cooked prunes, hints of leather. Good finish with ripe tannins.



Body ? The body is the way a wine feels inside the mouth. Several factors, such as the alcohol content and the presence of tannins, contribute to the feel of the wine.

Freshness ? The freshness of a wine is defined by its level of acidity. Unlike rounded wines, fresh wines are easy to drink, and are more lively. Acidity plays a necessary part in a wine's structure.

Aging ? All wines do not have the same aging potential. Some are supposed to be consumed at a young age while others must be kept for longer periods of time.

Tannins ? Coming from stems, grape pips and their storage barrels, the tannin gives structure to red wines only.

Do you know ?

Following the name of the one of the largest plots of Domaine de la Clapière, the "Jardin de Jules" curvée expresses fruitiness and roundness.

Domain and appellation

  • Domaine de la Clapière

    In the region of Languedoc, the estate of Clapière is situated halfway between Montpellier and Béziers. The property was aquired by the Castel Family in 2006.

    • Terroir: The 60 hectare estate with 40 vignes is situated in a gravelly area made up of rocks and rests on ancient alluvial terraces. Each hectare has 3 500 vine plants.
    • Viticulture: Merlot and Syrah are subject to two steps, traditional wine making to which is added to a carbonic maceration. The first step consists of destemming the grapes which will ferment in tanks between 18°C to 20°C. The wine then undergoes fermentation for around 10 days. Carbonic maceration is perfor,ed to the grapes that have been harvested manually. The entirety of the grapes are put in a tank which is saturated with CO2. They stay there for 15 to 20 days, without the marc being worked, which promotes the intracellular fermentation which decreases the acidity of the wine and develops its aromas.

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