The winery, created in 1998, has 15 parcels of land in this beautiful part of the world, and was taken over by Béatrice and Sébastien Fillon in 2006. The area has everything needed to make quality wine: arid soil, deep water and good sun. Then vines grow on the cusp of two distinct climate zones: the Hérault with its dominant sun, and the Aveyron which pours cool air into the valley. The wines made here have the generosity of Languedoc and the freshness of Larzac.
The Fillons use minimal intervention and are in the second year of organic conversion. The ground is treated with composted lees and manure and they don’t use weed killers. The yields are strictly controlled and the grapes are hand harvested. Different parcels of wine from the different plots of land are vinified separately, so they have a great range of wines to choose from when blending.
When the Fillons bought Clos du Serres it really turned their lives upside down. It was a total change of direction for Beatrice, who worked for Decathlon and for Sebastien, an engineer. Born in St Etienne, Sebastien grew up in a rural, agricultural environment, so he knew about working the land and it was Beatrice, who comes from Montpellier, who chose the area. They wanted “to abandon a lifestyle where speed was of the essence, which seemed more and more unreal”. The project took time to take off: agricultural training, learning about vinification and a three year search for a vineyard in the Languedoc. ‘We were searching for a terroir with its own, special character. We visited over 20 domaines. Our quest stopped here thanks to its very special climate and the geological mosaic we discovered. We were won over by the quality of life, surrounded by wild, unspoilt nature, set among olive groves, vines and the wild garrigue, close to some great natural sites (Lake Salagou, St Guilhem le Desert, the Herault gorges) but not far (40 kms) from Montpellier, 50 kms from the sea at the foot of the Larzac plateau.”
The wine, made with Syrah, Cinsault and Grenache, is matured in vats for a few months and does not have any oak contact. Maceration takes place for 10 to 12 days.
Incredibly well-balanced and sumptuous, with rich notes of damson and liquorice complemented by lighter, more peppery notes of redcurrant and cherries.