Domaine Boisson Wines

HISTORY

The wine cellar was built in 1957, but the estate has been in the family since the mid-nineteenth century. In those days a variety of crops were grown, cereals, fruit and olive trees, some vines and a vegetable garden. It was only after the great freeze of 1956, which killed whole groves of olive trees, that the cultivation of vines was developed. Soon after, the introduction of tractors enabled the family to enlarge the estate. Finally in 1986 the first Domaine Boisson wine was bottled on the estate. Today the Domaine Boisson is a 34 hectares estate, on the communes of Lagarde Paréol 2 ha, and Cairanne 32 ha. For the last ten years the owners, Régis Boisson and his son Bruno, have focused on modernising their cultivation methods in order to produce premium quality grapes.

TERROIR

The Lagarde Paréol vineyards
Area: 2 ha (5 acres)
The soil is covered with flat stones called ‘lauses’, which accumulate heat and facilitate the ripening of the grapes and increase their concentration in sugar. A layer of clay, which lies 2 metres deep, provides a regular supply of water. As the vineyard is surrounded by stone walls, they have been allowed to name the wines ‘Clos de la Brussière’, ‘Clos’ being a term reserved for enclosed vineyards.

The Cairanne Vineyards
The vines grow on three different types of soil:
- South-facing slopes of limey clay soil, which produce powerful, concentrated, high quality wines.
- A clayey, stony plateau called ‘garrigues’, a hot soil producing well-structured, spicy wines.
- Sandy slopes exposed to the south-west, where our oldest vines grow.
The wines originating from these vineyards have finesse and roundness. They are used to balance the powerful, concentrated character of the two others, and to convey depth and elegance to the blends.

GRAPE VARIETIES

Though Grenache is the major production (60%), they also grow other varieties to bring a balance to the strength of the Grenache. Mourvèdre (10%) conveys structure to the wine, while Syrah (10%) brings colour and finesse, and Carignan (15%) contributes freshness and a slight acidity. White grape varieties make up 5% of our production: they are Roussane, Clairette, white Grenache, Bourboulenc and Viognier.

VINIFICATION

Environmentally friendly methods of cultivation are practiced throughout the estate. The soils are ploughed to enable better water absorption and to encourage the roots to grow deeper into the soil, so that the wines can acquire the specific terroir taste. Some grass is left to grow between the rows, which limits the weeding process, enriches the soil and reduces the yield.

The grapes are hand harvested to minimise oxidation, and sorted after picking on special tables above the harvesting bins. These selected grapes are then promptly delivered to the winery, where they are destemmed before fermentation.

Fermentation takes 10 to 20 days, depending on variety, exposure and soil, and is carried out at a temperature of 26° to 28°C to preserve the nature of the grapes. The wine is then racked and the grapes are pressed to obtain more powerful, rich wines. Our oenologist, Philippe Cambie, supervises the maturing of the wines all year round.