Clos du Calvaire

Wines from Clos du Calvaire: buy at the best price

Clos du Calvaire is one of the most remarkable and endearing family estates in the Châteauneuf-du-Pape appellation. Founded in 1923 by Alphonse Mayard and Marie-Louise Deydier, whose historic eponymous cuvée later gave the estate its name, this 33-hectare property has been passed down through five generations by the Mayard and then Roumieux families. Today, Françoise Roumieux and her children Nicolas and Coline run the estate with a constant commitment to respecting the terroir and achieving balance. The vineyard, fully certified Organic Agriculture, is managed according to an agroecological philosophy aimed at developing biodiversity. It spans around twenty plots, the two main terroirs being Grand Coulet (13 hectares in the south of the appellation, the heart of the estate) and the Crau plateau (6 hectares to the east), complemented by plots at Bois-Dauphin, Les Bédines, La Gardine and l'Etang. 

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Clos du Calvaire Châteauneuf du Pape Les Terres de la Crau 2023 blanc
1 in stock
112138
White
75cl
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Rhône | Châteauneuf du Pape

Clos du Calvaire Châteauneuf du Pape Les Terres de la Crau 2023 blanc

€48.00 inc-VAT per bottle
€40.00 ex-VAT

History of Clos du Calvaire

The history of Clos du Calvaire begins well before 1923. Gratien Mayard, known as "Père Pape", obtained a passport for Argentina in 1889, following the phylloxera crisis that was devastating French vineyards. He hesitated to go into exile, but his love of the terroir proved stronger. He rebuilt his vineyard vine by vine in Châteauneuf-du-Pape, helping to make his heirs the owners of a leading estate. His son Alphonse Mayard and Marie-Louise Deydier, herself from a family of Châteauneuf winemakers, formed an alliance of heart and hard work. In 1923, they were among the pioneers of bottling and selling their wines directly: the archives of sales and correspondence from that era bear witness to an intense commercial activity, with exports already reaching Parisian restaurants, Belgium and Switzerland.

In 1976, Maurice Mayard inherited half of the family estate: 7 hectares of vines complemented his activity as a wine broker, renowned and indispensable to any winemaker wishing to place their wines at the best price. In 1989, Maurice invested heavily and acquired 17 additional hectares, bringing the total to 43 hectares, part of which was under lease. The estate then passed to Françoise Roumieux, Maurice's daughter, who has managed it ever since, gradually joined by her children Nicolas and Coline. Organic Agriculture certification was obtained, and an agroecological philosophy developed. "For us, the Calvaire symbolises the annual work, the labour and the care we devote throughout the year to our vines. It echoes the peasant culture, the rural way of life and our history."

Terroirs and Vines of Clos du Calvaire

The Clos du Calvaire vineyard extends over 33 hectares, spread across around twenty plots covering several of the most renowned terroirs of the Châteauneuf-du-Pape appellation. The heart of the estate is the Grand Coulet (13 hectares), located in the south of the appellation around the winemaking cellar. The Crau plateau (6 hectares), to the east of the appellation, is one of the most emblematic terroirs of Châteauneuf-du-Pape, with its sandy soils and red clay covered with rounded pebbles (alpine diluvium). Other plots are spread across the entire appellation: Bois-Dauphin, Les Bédines (sandy and clay soils in the north), La Gardine and L'Etang, offering a remarkably diverse range of terroirs.

The grape varieties are dominated by Grenache noir, which makes up the bulk of the red vineyard, with Syrah, Mourvèdre and Cinsault as complements for certain cuvées. The old Grenache vines average 70 years, and some plots exceed 80 years. For the whites, the Crau plots are planted with Clairette (40%), Grenache blanc (30%), Roussanne (20%) and Bourboulenc (10%), with vines averaging 60 years old. The winery is equipped with a gravity-fed reception dock to preserve the integrity of the harvest, which is picked by hand in small crates, and an underground ageing cellar.

Winemaking at Clos du Calvaire

The winemaking philosophy at Clos du Calvaire combines tradition and technical precision. Harvests are entirely manual, with sorting both in the vineyard and at the winery. Reception is done by gravity to avoid any pumping of the grapes. Fermentations take place with indigenous yeasts in traditional concrete vats. Destemming is partial or total depending on the cuvée and the vintage. Macerations last from 15 to 25 days depending on the objectives. Ageing varies according to the cuvée: stainless steel vats without wood for the entry-level cuvée, large oak vats and demi-muids for the Terres de la Crau, and large oak vats and amphorae for 24 months for the flagship cuvée Père Pape. For the whites, pressing is direct pneumatic whole-bunch, followed by cold settling in stainless steel vats, then co-fermentation in demi-muids, with 8 months' ageing in demi-muids, amphora and stainless steel vats on fine lees.

The cuvées of Clos du Calvaire

Châteauneuf-du-Pape Rouge (Main Cuvée) : The estate's entry-level red cuvée, from a blend of Grenache with a complement of Syrah and Cinsault, "a cuvée that sees no wood." Aged in concrete vats. A fruity and approachable red wine, with aromas of ripe raspberry, red fruits and spices, a fresh and elegant palate. 2 stars in the Guide Hachette des Vins 2026 for the 2023 vintage. The accessible cuvée, faithful to the Châteauneuf-du-Pape terroir, to discover the estate's style.

Châteauneuf-du-Pape Rouge Les Terres de la Crau : A single-vineyard red cuvée from the Crau vines, a blend of 85% Grenache, 10% Syrah and 5% Cinsault from vines averaging 70 years old, on sandy soils, red clays and rounded pebbles. Aged for 20 months in large oak vats on fine lees. An intense and concentrated red wine, with aromas of blackberries, roses and spices (prune, soft pepper). A generous palate with well-ripened black fruits, rounded tannins and a chocolatey finish. "A beautiful wine with an intense nose, very classic, complex on the nose as on the palate, with ripe yet firm tannins, slightly peppery on the finish." 94/100. The flagship red cuvée of the estate, built for 10 years of ageing.

Châteauneuf-du-Pape Rouge Père Pape : The estate's flagship red cuvée and its absolute reference wine, produced only in the finest years. 100% Grenache from the estate's oldest vines, averaging 70 years, on the named plots of Bédines, Bois-Dauphin and La Crau, combining sandy soils, red clays and rounded pebbles. A luxurious ageing of 24 months in large oak vats and amphorae, with no oaky imprint. A red wine of exceptional elegance, purity and depth: aromas of blackcurrant, prune and spices, silky texture, rich and melted tannins, remarkable length and ageing potential. "A luminous, precise cuvée that highlights the purity of the Grenache." Rated 98/100 by the Revue des Vins de France for the 2023 vintage. A Châteauneuf for long ageing, to be cellared for a minimum of 10 to 15 years.

Châteauneuf-du-Pape Blanc Les Terres de la Crau : A white cuvée from a one-hectare plot on the Crau plateau, vines averaging 60 years old, on sandy soils and red clay covered with rounded pebbles. A blend of 40% Clairette, 30% Grenache blanc, 20% Roussanne and 10% Bourboulenc. Direct whole-bunch pressing, cold settling, co-fermentation in demi-muids, 8 months' ageing in demi-muids, amphora and stainless steel vats on fine lees. A white wine of remarkable finesse and precision: aromas of nectarine, honeysuckle, acacia honey, linden and white pepper. A pure and balanced palate, a vibrant style that highlights the richness of the Crau terroir. "One of the most beautiful whites from Châteauneuf, drawn directly from the exceptional terroirs of the Crau." Ideal with noble fish, shellfish and truffle-based dishes. Yield of 30 hl/ha. Very limited production.

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