 |
|
|
 |
|
The first thing The Closes did after they took over the vineyard was to rebuild the cave from top to bottom. Without a clean modern cave it is imposable to make complex, long lived wines. Sue & Peter wanted to make sure that the high quality of the grapes found in the vineyard could then be made into extraordinary wines using the best technology and winemaking techniques in the cave.
The tanks were relined, the valves and pumps were replaced and temperature control was installed. The Closes purchased a new de-stemmer, crusher and a bladder press and replaced all the other out of date machinery.
Camplazens was the first vineyard in the Languedoc to install an automated pigeage machine in its cave. The device moves from tank to tank along a track and brakes up the cap on the fermenting must at regular intervals. Automating the pigeage eliminates backbreaking work, and regulates the process for better results.
Knowing it takes more than new machinery to make great wine, careful harvesting and vinification practices have been put in place. All of the individual vineyard areas are harvested and vinified separately. It is only after fermentation when the quality of each vat is evaluated that the careful blending begins. The AOC wines spend time in new and second year French oak to impart structure and balance. The vineyard practices a light-handed oak regimen so as to not mask the quality of the fruit.
All the wines are labeled and bottled at the vineyard.
|
|
|
