Introducing Chteau de Campuget, ‘1753’ Syrah Sans Sulfites. This classic Syrah wine boasts intense fruit notes of liquorice and violet, enhanced by a touch of dark chocolate. Its rich black fruit flavours are complemented by a smooth texture and fresh finish. Perfect for pairing with rare meats and rich chocolate desserts.

About the Producer

Chteau de Campuget was established in 1942 and is a top quality estate near
Nmes, which is steeped in history. The Chteau itself was built in 1753 and at the same
time the first vines were planted, prompting the ‘1753’ range of wines which mark this
historic date. Now in the hands of winemaker Franck-Lin Dalle, who is the third
generation of his family to run the estate, the fusion of tradition and progression unites
in the cellars where Franck-Lin deftly crafts wines with integrity, finesse and a wonderful
expression of terroir from a wide range of traditional Rhne varieties. In 2019, Chteau
de Campuget was certified as Haute Valeur Environmentale, which officially recognises
the environmental performance of winegrowers, including biodiversity conservation,
plant protection strategies, managed fertiliser use and water resource management.

Vineyard and Winery

The grapes come from the Chteaus vineyard, which is situated 15 kilometres south of
Nmes, near the village of Manduel in the heart of the Appellation dOrigine Protge
(AOP) of the Costires de Nmes. However, winemaker Frank-Lin Dalle has chosen to
designate this wine as Vin de France to distinguish the distinctive style of this wine,
which has been made without sulphites. The average age of the vines is approximately
25 years. The main characteristic of the vineyard is the soil, which is formed of gress,
an accumulation of rounded pebbles that have been deposited by the overflowing
Rhne River thousands of years ago. These pebbles allow the vines to grow in the best
possible conditions and due to this natural soil filter; the vines roots can easily draw the
necessary water for their growth. The vines also benefit from the Mediterranean
sunshine, which bring the grapes to perfect maturity and allows them to be picked at
maximum phenolic maturity in early September.

This wine was vinified without the addition of sulphites. The grapes were carefully
selected to ensure only the healthiest and highest quality fruit was fermented. The
berries were destemmed and vinified with minimal intervention in temperature
controlled stainless steel tanks at 20C. Post fermentation maceration lasted two weeks
with twice daily pump overs extracting the rich fruit flavours and structure from the
tannins. The wine was made without any oak influence in order to allow the purity of
fruit shine through and was bottled early.