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Chateau Camplazens

Chateau Camplazens is located in the communal zone of La Clape in the Coteaux du Languedoc, and is the property of British couple Peter and Susan Close. Searching the Languedoc for a site to establish their vineyard, they came across Chateau Camplazens in La Clape, and knew almost immediately that this was the place where they would set up. The pair now run the property with the help of Robert Ferreres, who tends the vineyards, and Yann Claustre, who oversees the vinification.

Chateau Camplazens, which covers 111 hectares in all - although only a small proportion of this is planted up - came with a handsome collection of old vines, including some 60 year old Carignan. The varieties include the traditional Languedoc crowd, namely the aforementioned Carignan, with Grenache, Mourvèdre and Syrah, but there is also some Viognier. Since taking over at Chateau Camplazens, 18 hectares have been added to the original 13 hectares by Peter and Susan, more than doubling the area under vine. Because of appellation regulations it will take a few years before the fruit of these new vines is eligible for inclusion in the wines. Meanwhile, the team at Chateau Camplazens keep themselves busy planting out 5 hectares of an experimental variety - eligible for vin de pays - called Marselan, a cross between Cabernet Sauvignon and Grenache.

There is a fascinating mix of traditional and innovative styles of wine produced at Chateau Camplazens. Undoubtedly the three red cuvées, all bottled under the Coteaux du Languedoc La Clape appellation, are of most interest. La Garrigue is the most basic AC cuvée, a blend of Cariganan and other Languedoc varieties. The blend of La Reserve is restricted to the improving varieties - Grenache, Syrah and Mourvèdre. Top of the range, Premium is predominantly Syrah (85%), with 10% Grenache and 5% Mourvèdre, and 90% of the wine spends twelve months in French oak. The only white produced is a varietal Viognier, which is made in tiny quantities - typically 150 cases per annum. In addition there are red and rosé cuvées called Midi, bottled as Vin de Pays d'Oc. (12/2/04)

Contact details:
Address: 11110 Armissan
Telephone: +33 (0) 4 68 45 38 89
Fax: +33 (0) 4 68 45 59 70
Internet: www.camplazens.com

Chateau Camplazens - Tasting Notes

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Chateau Camplazens Vin de Pays d'Oc Viognier 2002: A pale wine, with a faint tinge of gold. Plenty of typicity on the nose, with pine kernels and mineral-laden stone fruit in abundance. What impresses on the palate is the acidity - so often missing when tasting this variety - and the delightful balance that follows. There is weight and some texture as well, but fantastic spice and grip too. This is an impressive effort as winemakers outside Condrieu so frequently get it wrong with this variety. 16/20 (February 2004)

Chateau Camplazens Coteaux du Languedoc La Clape 'La Garrigue' 2000: A good colour. Pleasant nose, a touch gravelly, with plenty of garrigue herbs and ripe fruit. Soft spicy tannins surrounded by upfront fruit on the palate. A touch of grip. Short finish. Very nice for current drinking. 15/20 (February 2004)

Chateau Camplazens Coteaux du Languedoc La Clape 'Premium' 2000: Dark, glossy, red-black hue. The nose gives little at first, but opens out a little with time, to reveal dark, smoky, black fruits. Behind this there are notes of roasted meat and black pepper. Big, creamy texture on the palate. Like the La Reserve it is showing more texture and structure than fruit and present. There's balance here, with grippy tannin and acidity standing up to the almost opulent mouthfeel. This is another wine which needs time in the cellar. Should be very good indeed in two to three years. 16.5+/20 (February 2004)

Chateau Camplazens Coteaux du Languedoc La Clape 'La Reserve' 1999: Great colour - a deep red-black hue, not quite opaque. It gives little away on the nose at present, offering mere hints of brawny fruit, burnt underbrush, and perhaps some oak. The palate is impressive in terms of texture, which is full, creamy, brawny even, and it surrounds a core of sweet, ripe tannins. At this point in this wine's evolution it is very backward and closed. It needs another year or two in the cellar, by which time I think it will open out into a beautifully fragrant, mature wine. 15.5+/20 (February 2004)