Clos du Calvaire is made from 70% Grenache, 20% Syrah and 10% Cinsault. Complete de-stemming is used for all wines. Fermentation takes place in concrete vats containing approximately a hundred hectolitres. This cuvée is aged in cement tanks for 12-18 months.
The Mayard family has been winemakers for 5 generations. Didier, Françoise (the winemaker) and Béatrice manage 43 hectares in the Chateauneuf du Pape appellation.
"Revealing a classic Provencal combination of ground pepper, herbs, balsam wood, and underbrush, the medium to full-bodied 2000 Chateauneuf du Pape Clos du Calvaire was made in a Mediterranean, fruit-driven style with plenty of gutsy cherry fruit, attractive glycerin, and a luscious finish."