Press, Reviews and Medals

They make a fresh, detailed and transparent style of Vacqueyras, both in red and white. They also own a small plot of Gigondas, which is equally approachable and delicious.

Gilles Fumey, teacher-researcher in Cultural Geography at the Sorbonne, has published on "Géographies en mouvement", part of Mediapart, an article on the Clos de Caveau.

Three Clos de Caveau cuvées have been selected by Pierre Guigui for his new guide, The Best Organic Wines of France, published to coincide with Millésime Bio 2026, in which Guigui describes the cuvée Le Mistralet as 'a master stroke.'

Very easy to drink, and easy to love. Really all about the fabulous texture.

Ripe, soft, juicy and approachable. Really fruity and attractive, with fine tannins and plenty of them. A mineral style with great clarity and transparency. Will age well and drink well young. Sandy, silty soils over clay-limestone; natural yeast, no new oak.

Flowers, juniper and garrigue herbs on the nose. Then the palate is light-bodied, fresh and approachable. Detailed, with good acidity and small, pixelated tannins. Appealing and drinkable. A petite Vacqueyras of real interest and authenticity.

This has real freshness and elegance; it will be very fine when it's ready.

Light style, fresh and precise, with well-balanced acidity and super-fine tannins, like fine sand. A crisp, drinkable wine with only moderate alcohol. This feels light for a Gigondas, but has lovely limestone freshness.

Un vin profond, au nez intense et captivant de myrtille macérée, de girofle et de menthol.

Derrière sa jolie robe carminée, cette cuvée dévoile un nez fin et alléchant de framboise au sirop, de rose et de thym frais. Caressant et ourlé de tanins soyeux, souligné par une délicate acidité, le palais offre une belle concentration de fruits rouges frais, persistant longuement en finale.