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Domaine Mayard is a recent creation of brothers Arthur and Hugo, 6th generation after the split of Vignobles Mayard in two distinct properties, Le Clos du Calvaire and Domaine Mayard. The brothers are focused on the respect of the living, soil and plant, they describe themselves as paysan vigneron. Their vineyards are split between 8 hectares in 4 distinctives lieux dits: le Grand Coulet, les Serres, la Crau Est, le Pointu in the villages of Sorgues, Châteauneuf-du-Pape et Courthézon. And 2 hectares of Côtes du Rhône in surrounding terrois: Valoris. A new property in Lirac has been recently acquired. They are working with cover crops, agroforestry and are analysing vine leaves regularly to regulate as necessary. The vineyards are planted with very old Grenache (between 80 and 120 years Old), Mourvèdre, Cinsault and Syrah.
Appelation: Chateauneuf-du-Pape Grape variety : Grenache noir 63% Mourvèdre 17% Cinsaut 19% Terroir : South Würmian terrace of the appellation with quartzite pebbles (rounded pebbles) packed in a red clay-sandy matrix. North slope of the Crau on Miocene sands and Pliocene clayey sands. Miocene sand for Pointu. Vineyard/Plot name : Lieu-dit ‘le Grand Coulet’, Sorgues 5.3ha Lieu-dit ‘les Serres’, Sorgues 2.15ha Lieu-dit ‘la Crau Est’, Chateauneuf du Pape 1.5ha Lieu-dit ‘le Pointu’, Courthezon 1ha Natural Yeast: Yes Vinification: Our wines are made from grapes picked by hand at full ripeness, sorted in the vineyard and in the cellar, and then vinified without additives. Macerations last 4 to 5 weeks. Ageing: Aged in concrete tanks as needed and then bottled 18 months later. Filtration: Yes Alcohol: 14.5% Organic: Some vineyards still in conversion
