The domain Les Clos Perdus is managed by Paul Old and Hugo Stewart. Its name is a reference to the domain’s old vines, on a group of isolated hilltops long forgotten by other winemakers as they were too difficult to farm. Yields are strictly controlled in order to respect the specificity of each terroir and grape variety, which gives the wines remarkable character. The domain (32 parcels, 20 hectares) has converted to organic agriculture and some parcels are cultivated biodynamically.

Here, Paul Old and Ben Adams have signed a Corbières from a clay-limestone terroir, produced following organic and biodynamic principles. The bunches of Carignan, Grenache and Mourvèdre from which this cuvée is made were harvested by hand (after careful selection in the vineyard), then destemmed. After partial treading, the are fermented on skins in stainless-steel vats after 3-4 days of maceration. The wine is then matured on fine lees in stainless-steel vats for 9 months. When tasting, it offers aromas of wild berries, melding aromatic intensity and freshness. A wonderful discovery; to be tasted alongside meat dishes.