# Pic Saint Loup L'Olivette Clos Marie (2023)

- **Producer:** Clos Marie
- **Colour:** red
- **Type:** still
- **Grapes:** Grenache, Syrah, Cinsault
- **Region:** Languedoc-Roussillon, France
- **Style:** Classic
- **Alcohol:** 14.0%
- **Average price:** €25
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–17 °C
- **Aromas & flavours:** cherry, plum, blackberry, black pepper, herbaceous, violet, smoke, cedar, game, forest floor

## About this wine

Clos Marie, established in 1995 by Françoise Julien and Christophe Peyrus, is a benchmark estate in the Pic Saint-Loup appellation of the Languedoc. Named after Françoise’s grandmother, Marie Julien, who previously sent her grapes to the local cooperative, the estate has been rebuilt from the ground up with a focus on biodynamic viticulture. Located on the foothills of the Pic Saint-Loup cliff, the vineyards benefit from unique microclimates with significant diurnal temperature shifts that preserve freshness. The cuvée L'Olivette is named after a historical parcel that was once an ancient olive grove, reflecting the deep connection between the estate's terroir and its history.

## Interesting facts

- The cuvée 'L'Olivette' is named after a historical vineyard plot that was once an ancient olive orchard.
- Clos Marie is a pioneer of biodynamics in the Languedoc, established in 1995 by Christophe Peyrus and Françoise Julien.
- In 2023, Pic Saint-Loup received 200mm of rain in spring, saving the vines from the severe drought affecting the rest of Languedoc.

## Food pairing

The wine's medium-plus acidity and smooth, silky tannins cut through the richness of roasted meats like duck and lamb. The distinct herbal and black pepper notes of the wine beautifully mirror Mediterranean herbs like rosemary and thyme, while the savory undertones complement earthy dishes like wild mushroom gratin.

## Wine making process

The 2023 vintage of L'Olivette is crafted from a blend of Grenache, Syrah, and Cinsault. The grapes are harvested manually with strict sorting. Vinification is highly traditional, utilizing 90% whole clusters to enhance aromatic freshness, with fermentation driven by indigenous yeasts. The maceration lasts between 15 to 20 days with regular pumping over and punch-downs. The wine is aged for 12 to 15 months on its fine lees in neutral 600-liter demi-muids and oak casks. It is bottled naturally without fining to preserve its purity and structure.