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In the 16th century, the Sauvaire family settled on the land in the communes of St Vincent de Barbeyragues and Assas, giving rise to Domaine de la Perrière.
After 1956, the year of a devastating frost, René Sauvaire restructured Domaine by planting higher-quality grape varieties. It was not until some twenty years later that Thierry Sauvaire, his son, undertook major changes to modernize Domaine. He acquired new vineyards and expanded the winery. In 2001, Domaine is relocated outside the village between St Vincent and Assas. This was followed by the creation of a barrel storehouse, a cellar and operating buildings. Between 2006 and 2018, new vintages are created and a new winery is built with modern, high-performance equipment. Antoine Sauvaire, Thierry's son, also joined the team in 2015.
The Domaine is positioned on two appellations: Pic Saint Loup and Grès de Montpellier. Geographically, it lies between the garrigues to the north of Montpellier and the foothills of the Cévennes, which protect the vines from the Mistral and Tramontane winds. The warm Mediterranean climate, Sec, is ideal for viticulture. As for the terroir, dating from the Oligocene, it is mainly clay-limestone with silica lenses.
The wine appears in the glass with an intense garnet-red color. The nose, rich in aromas, expresses scents of ripe red fruits, sweet spices as well as menthol and eucalyptus, which bring freshness. Hints of thyme add to this gentle blend, reminiscent of the garrigue. On the palate, this Pic Saint Loup is fine, fresh and silky. There's a fine balance between roundness and tannic structure. The finish is persistent, with notes of violets and pepper.
Technical information
- Vineyard area: 45 ha
- Soils: Limestone
- Varieties: 95% Syrah and 5% Grenache
- Average age of vineyard : 25 years
- Planting density: 4444 vines/ha
- Harvesting: Mechanical
- Vinifications: Grapes are picked at optimum ripeness early in the morning. Fermentation is traditional, with maceration and fermentation lasting 20 days (with temperature control). All grape varieties are picked and vinified at the same time. Vatting.
- Maturation: 1 year in oak barrels
- Degree: 13.5%
