Clos des Augustins is winery located at the foothill of the spectacular Pic Saint Loup mountain in the heart of the Languedoc region in Southern France.
Now using biodynamic techniques, the family-owned domaine makes red and white wines with a true expression of the local terroir.
Read along as we discover more about the History, vineyards, and wines of this French family acclaimed for the quality and typicity of their wines.
TASTING NOTES & WINE REVIEWS
Browse bellow the Clos des Augustins’ wines we’ve tasted, scored, and detailed:
At Clos des Augustins, the same dedication to wine and vineyard has been passed down from father to son since 1920.
The history of Le Clos des Augustins began in the early twentieth century and has remained within the Mézy Family until today. Under the watchful eye of:
- Odile, the grandmother
- the management of Roger, the father
- the goodwill and skills of Frédéric, the son.
At the Mézy’s, wine is a family history transmitted from generation to generation.
The main actors in the Clos story can be traced through the generations back to Frederic, le Gamin (the Kid).
At the beginning of the twentieth century, two great-grandfathers both named Augustin, already worked the wine on these 25 hectares of land, at the foot of the Pic Saint-Loup. It was in their memory that the domain was named le Clos des Augustins. The Joseph vintage is also a tribute to the paternal great-grandfather Augustin, whose second name was Joseph.
Odile, the grandmother, daughter-in-law of Joseph-Augustin also worked on the domain during her youth. Her son Roger decided to relaunch the domain, which was abandoned during the post-war years, and revived the family tradition.
Our family was located in Lozère and to find work, they came to Languedoc Pic Saint Loup area mainly to work in the vineyard.
In 2000, 4 hectares of vines (10 acres), located on a 25-hectare property (60 acres), were entirely replanted. Ten further hectares were later replanted. The wine storehouse was built where an old hangar once stood. One of Roger’s sons, Frederic, began to be seriously interested in the vineyards and took up studies in oenology.
In 2005, Frederic bought six hectares in the commune of Fontanès, to which four hectares of old Syrah were added at the foot of the Pic Saint-Loup in the commune of Saint-Mathieu de Tréviers. The history continues and succession is assured. In 2008, we rented a new 7ha plot at St Jean de Cuculles dedicated to cuvee Les Bambins.
In 2012, we start planting vineyards at Sainte Croix de Quintillargues which is now 5 ha.
The diversity of chalk and clay of the appellation is really important for blending grapes and ground.
The climate is very specific in this area.
This is the combination of continental from the Cevennes mountain at north of the appellation and Mediterranean with the sea 20 kilometres at south.
The showers are more intense and the difference of temperature between days and nights is a guarantee of the quality and the specifics aromas.
The diversity of soil types is really impressive in Pic Saint Loup.
The two mountains Pic Saint Loup and Hortus have 3 million years of difference which explains this diversity. It comes from hard to tender chalks, Gravette, silt, and clay soils.
We have specific plots with quartz and mineral agregates also.
VINEYARDS AND GRAPE VARIETIES
The overall surface of the domain is 35 hectares now (86 acres).
We plant each year to improve the quality and find new grounds, exposition and altitudes.
Each cuvee is made with the idea of wine-sharing depending of moment.
We have simple wines for easy drinking, as well as more terroir-driven expressions on which you’ll need to spend more time cooking.
We use stone soils for reds higher cuvee and silt for whites (no reflexion which helps maintaining acidity in the wines).
Depending on the grape, we plant on the soils where the potential is the best (dry ground for Syrah, humid grounds for Mourvèdre)
We have old Carignan also and old Cinsault.
For whites, we use Chardonnay, Roussane, Marssane, Vermentino and white Grenache.
We’ve just built the new winery and used for the first time for 2016 harvest.
This new building is made to have the best possible grape-sorting process, vinification, and aging, and includes an underground chai (wine barrel room).
Since the beginning of the adventure, we are looking to take care of nature and animals.
In this way, we don’t use any chemicals, work the ground and treat with care.
I always say that worms are the hardest workers on a vineyard.
Since 2008, to make another step in this way, we use biodynamics preparation and treat with mix of herbs to reduce Copper and Sulphur spraying.
We try to conserve natural balance in our wines and vineyards, with constant attention on quality.
- Low yields, from 15hl/ha. to 35hl/ha.
- The grapes are harvested by hand and placed in small boxes to preserve the berries.
- They are harvested when they have come to perfect maturation: the actual grape-picking can be spread out over several weeks as they are picked only when they have fully ripened. Grapes of insufficient quality are rejected. This is why the grapes are picked over small areas at a time, even row by row.
- The wines mature in new oak casks, which requires important material investment and is our guarantee of high quality.
My father, Roger MEZY invested to rebuild the domain of their great fathers.
I was studying chemistry and was always outside for my vacation work (vineyards, gardens, drilling…).
All this was combined to understand the soils and the plants.
I didn’t feel good to be stuck in a laboratory so when my father talk about it, I study the wines and start to take care of the vineyard.
At the beginning, we have a local oenologist for following fermentation and aging. We meet Pascal CHATONNET, which is a top oenologist and he accepts to work with us.
We met Olivier POUSSIER (World best sommelier 2000) in 2006 and he works with us to improve the idea of wine pairings and go to more purity.
We make the wine by our own since 2007 and Mister CHATONNET comes for aging and blending.
In 2008, Pauline GRIZOU, now my wife, who was a wine merchant in Montpellier comes work with me and is in charge of vinification and aging.
Then we met François CHARTIER and his science about molecular links between food and wines opens new doors.
Depending on the vintage, we make around 130,000 bottles, with retail prices from 7€ to 35€.
The main appellation is Pic saint Loup AOP and Pays d’Oc IGP.
- Clos des Augustins l’Ainé Pic Saint Loup
- Clos Saint Augustin Pic Saint Loup Le Gamin
- Clos des Augustins Merlot de Tino
We use a part of domain production to make négoce wines.
CELLAR DOOR INFORMATION
The cellar is open from 10 to 12h30 and 14h to 18h from Monday to Saturday and Sunday morning every two weeks.
FIND CLOS DES AUGUSTINS ON SOCIAL MEDIA
Find out more about Clos des Augustins at closdesaugustins.com
The information above was provided by Clos des Augustins exclusively for Social Vignerons.