Les Garrigues comes from a 2.5-hectare plot with a section of 100-year-old Grenache vines located in the village of Courthézon and just outside the boundary of Châteauneuf-du-Pape. The soils here are a fine, pebbly, red clay covered with galets and planted with gnarled, mistral-blown vines. In terms of terroir, these vines express themselves more like Châteauneuf than a Côtes-du-Rhône. Hence Les Garrigues is made in a similar fashion as the estates Châteauneufs – 25% whole cluster fermentation in oak vats, a 21-day maceration with daily, manual pigeage followed by aging in a single foudre. Only 3000 bottles are made on average in each vintage.
Isabelle Sabon explains Les Garrigues in this short video from our friends at Jysk Vin.