Pierre Rousse is an unforgettable guy and his wines are extraordinarily delicious.
Charlotte and I first met Pierre late one afternoon in Ocober, 2014. He was very generous with his time and gave us a very thorough explanation and tour of his two small parcels just outside Cepie, which is a short distance to the north of Limoux. He’s been farming the two plots for ten years, organically and with a healthy promotion of biodiversity.
It’s interesting country side here. From Pierre’s original plot, pictured, you can see the Pyrenees in the distance. His two parcels are exposed to wind and there is a high content of limestone – the wines are very fresh and deliciously ripe, with low alcohols.
The winemaking is very simple. The chardonnay is macerated in some vintages and the reds, a mixture of Pinot Noir, Caberbet Franc, Cabernet Sauvignon annd Merlot are fermented as whole bunches.
The wines are generally not oxidative, through slow fermantions and the bottling taking place roughly 8 months after harvest. Pierre is also a member of Les Vins S.A.I.N.S.
These wines are impossibly enjoyable.