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Le Domaine Chabrier
It all started in 1925 with the installation of Louis Chabrier at Bourdic. He was also one of the founders, a few years later, of the Cave Coopérative. It is he who will begin the culture of the Vine.
Then his two sons, Louis and Robert will take over the operation and re-plant until 1988. This year marks the start of the recovery by Christophe and Patrick, Louis's two sons. It is out of love for wine that they created their own cellar in 1998.
The area of the Estate is around sixty hectares of vines in several municipalities: Bourdic, Arpaillargues, Garrigues Sainte Eulalie and Uzès for a production of around 4000 hectoliters.
AT THE BEGINNING
Our grandfather Louis settled in the town of Bourdic in 1925. He was one of the founders of the cooperative winery in 1928. He developed the culture of the vine.
His two sons, Louis and Robert, took over the farm and re-cultivated, first with Mediterranean grape varieties: Syrah, Grenache, Cinsault then, in the early 1980s, they introduced the following grape varieties: Cabernet-Sauvignon, Merlot, Marselan, Chardonnay, Viognier, Marsanne, Sauvignon Blanc and Muscat Petits Grains.
THE BIRTH OF THE ESTATE
The property was taken over in 1988 by Louis' two sons, Christophe and Patrick, who for love of wine, created their own cellar in 1998.
Half of the production is bottled. The great Mediterranean grape varieties: Grenache Noir, Cinsault, Carignan and Syrah for the Reds and Rosés; Grenache Blanc, Viognier, Marsanne for white wines are used to make our Duchy of Uzès wines, which have become AOP since 2013.
A reward for Christophe and Patrick who have been working for 20 years, to have their Terroirs and Wines recognized and for some time their sons Baptiste and Louis are already hard at work at Domaine Chabrier
IN THE CELLAR
Our cellar, buried, allows the aging of high-end vats in French oak barrels. Extreme care is given to all these wines during their aging which varies from 4 months (for rosés and some whites) to 36 months. Great Wines, as we know, require absolute rigor for bottling.
This is carried out at the Domaine under the watchful eye of Christophe and Patrick who have "pampered" their wines since the plantation of the vine, through vinification, to finish on the consumer's table. Air-conditioned building allows bottles to be stored at a constant temperature of 14 degrees winter and summer.
WHITES AND ROSES
The whites and Rosés are harvested at the end of the night, at the coolest time to preserve the aromas. Skin maceration and cold settling, bleeding, racking and pressing under inert gases, everything is done with the utmost care.
Maceration takes place in vats with temperature control, or in barrels with regular batonnage. In addition, we practice aging on lees: technicality does not take away from tradition.
The reds are harvested at optimum maturity. Destemming, crushing, carbonic maceration, load shedding, punching down, all these vinification techniques are adapted to the grape varieties as well as to the terroirs. The extraction is pushed to the maximum to develop the characters specific to each