As the name suggests, Roc du Pière comes from rocky, bony, limestone-rich soils. Two plots contribute to the cuvée—80% Mourvèdre (from 60-year-old vines) and 20% Syrah (45 years old)—and both around 250-300 metres altitude. These are the same estate vineyards used for Les Traverses, but here the vines are older. The varieties and the southern exposure mean that this is winemaker Brunnhilde Claux’s deepest and most layered wine, while the cool nights, altitude and mineral soil give it ample freshness.
Claux’s biodynamic viticulture and minimalist approach in the cellar are geared towards preserving the grapes’ natural vitality. For example, the wine aged for only 12 months in a neutral, 4,000-litre cask. As with all her wines, she adds only a pinch (20 mg/L) of sulphur. The new release is generous, with ripe blackberry and black cherry and an engaging savoury profile filled with touches of baking spice, woody green herbs and meaty depths. Fresh acidity and chalky tannins provide levity and framework—it barrels through the palate, finishing with a lingering stony presence. A paradoxical mix of power and refinement, all at just 13%.