Domaine Haut-Lirou

About

The Domaine Haut-Lirou is a family operated vineyard owned by the Jean-Pierre RAMBIER family for over 5 generations. Since 1848, each generation of the Jean-Pierre RAMBIER family has run the winery with the same amount of care and attention. We also make sure to adapt to our time and upgrade our methods of working. A combination of tradition and modernity…a subtle alchemy. We are contemporary winemakers since 1848 ! A passion which is passed on from generation to generation… Nestled in the heart of the Mediterranean scrubland, the ninety five (95) hectares of grapevines stretch out over the easing calcareous clay slopes of the Pic Saint-Loup. The Coteaux du Languedoc appellation « Pic Saint- Loup », located between the Mediterranean sea and the Cevennes mountains, is northest of the appellations d’origine of the Languedoc. Subject to Mediterranean and continental influences, this unique terroir gives the wines of the Domaine Haut-Lirou all its specificity and finesse. The vineyard spreads partially on the gentle calcareous clay slopes of the Pic Saint-Loup with an verage altitude of 150 meters. The other part of the vineyard is located on hard limestone at an altitude of 250 meters on clearings and terraces. The soil is poor and rocky. The climate is hot, benefiting from the sea breezes and a good temperature difference between day and night during the ripening of the grapes. All of the necessary elements are present for the production of Mediterranean wines of the best quality. The majority of our walled vineyards (over 50) are situated on limestone scree, some on terraces, others on the last slopes of the Pic Saint-Loup. The grapevines are cultivated in a traditional and rational way : they are pruned short so as to limit yield ; the soil is frequently aerated ; the grassing is alternated. The vines are fed according to soil analysis results. The fertiizers are only composed of organic materials (manure + plant debris + straw). Manual leaf-thinning and thinning of the clusters are done during the summer. All of the vines are trellised in order to obtain a minimum height of 1.80m, thus benefiting from maximum sun exposure. The density of the plantings are high : over 6600 grapevines per hectare. The grape harvest is done by hand. The grapes are picked and collected in baskets at optimal ipeness. The clusters are first sorted on the vine and then again on the sorting table in the cellar. We handle the grapes as little as possible in order to keep the fruit healthly and in the best condition possible. The average yield is 30 hl/ha which is much less than the maximum yield of 50hl authorized by the AOP. The vinification is traditional. After having been on the sorting table, the grapes are then destemmed and crushed before being vatted by gravity. Each walled vineyard and each grape variety is vinified separately. The vatting lasts 4 to 8 weeks and the alcoholic fermentation is temperature controlled. During vatting, our winemaker carries out daily cap punching and rack and return for a better extraction of color, tannins, polyphenols and aromas. Next, a light pressing is done. The free run and press juices are then blended before maturing. Our wines are aged in the underground cellar of the domain. Every year different barrel makers supply us with one third new barrels. We only work with barrel makers who use French oak. The barrels have a capacity of 225 liters, equivalent to 300 bottles. The wine is aged between 12 and 16 months in French oak barrels. The temperature and humidity are controlled regularly. The barrels are topped up every 15 days to compensate for natural evaporation, which the French refer to as « the angels’ share ».