Camas – Sauvignon Blanc
The grapes come from small parcels scattered among three zones, each with their own climate: Mediterranean, Oceanic and Pyrenean. The sub-soil is composed of clay-limestone and gravel.
The grapes are harvested in two successive tris: first for grapes with a bit less maturity in sugar but more acidity and citric aromas (for freshness), then for grapes at peak maturity, for richness and fruitiness. The grapes are pressed directly without maceration. Vinification (separate for each harvest) is achieved through temperature-controlled fermentation (16-18° C) for four weeks and followed by chilled settling (débourbage) that naturally clarifies the wine. The wine from both harvest (25% first pass/75% second pass) is then blended and aged for three months on its fine lees, in stainless-steel tanks. Citrus nose that translates to the palate. Full, aromatic and elegant with a long, mineral finish.
About the Producer
Cave Anne de Joyeuse is a high quality cooperative winery in Limoux, which was founded in 1929 and which currently boasts 650 members. It is directed today by Guy Andrieu. Anne de Joyeuse is one of only ten wine cooperatives in France to carry the highest level of quality accreditation. All the individual growers (all of them sustainable) who supply Anne de Joyeuse have to adhere to rigorous procedures, laid out and monitored by the co-operative's oenologists. They use GPS to track where the grapes and the growers are, and throughout the whole year constantly visit them to ensure that quality is achieved. If an additive is needed in the vineyard it is supplied by the winery in a specific quantity and the grower is instructed when and how to use it. Ripeness in all of the vineyards they control are monitored by thermal imaging satellites. The cave produces 85% reds, 10% whites and 5% rosés.
In addition to farming practices the winery has also made a commitment to all aspects of protecting the environment. Use of all equipment is closely monitored to keep pollution to a minimum and the water used by the winery is collected, purified and reused. The state of the art winery utilizes solar power and geo-thermal technology and all left over raw materials are composted. Anne de Joyeuse also considers the social impact that their business has on the region. As they demand a high level of commitment from their growers they pay top dollar for their grapes, in the winery worker safety is of utmost importance. In order to ensure that they are living up to their commitment the winery has contracted with Veritas Bureau International to certify each year that they are living up to their mission statement.
The results of their commitment to the environment is best illustrated by the fact that over 80 varieties of orchids which are native to the region have spontaneously regenerated in their vineyards. (Hence the flower on the label). Since 1994 they have been recognized by the label “Protect The Planet” for work methods which are compatible with sustainable agriculture and the promotion of biodiversity. The wines are vegan -when fined, it is with bentonite.
Anne de Joyeuse