Le Grand Cros
This is the story of a couple, Hugh and Jane Faulkner who falls for a vineyard. Le Grand Cros is situated at the foot of the Massif des Maures, Var center and heart of the Côtes de Provence. The 24 hectares of vineyards alongside pine, olive terraces at the heart of which stands an authentic Provencal farmhouse.
Hugh Faulkner, Canada, the challenge of rehabilitation of ancient olive groves to allow us to produce our own olive oil. Jane is a professional artist who has been in a creative advertising agency.
It is responsible for creating our logo, labels and packaging in the field. Julian, their eldest son, took over the estate in 2000 after completing a Masters in Management vineyard in Bordeaux.
The team is completed by Stéphane, a professional who has worked for several areas considered in Provence before joining us in the vineyard and in the cellar, Maryline is responsible for the
administrative and logistics; Said right arm Stéphane the vineyard, managing teams and seasonal Hugh assists in the grove, recently takeover. Finally, Irene discover wines throughout France and Europe while remaining attentive to the customers.
Marry science and tradition:
A recovery in the field, and for ten years, Raymond Guido was the winemaker. He worked for 30 years on the land until his retirement in 2000. Raymond was the memory area on what was done and experienced. Beyond the wisdom gained from past experiences and not be locked in tradition, it seems important to continue to experiment and innovate in order to grow and remain competitive.
With the intention to fully exploit the potential of the soil, Julian has made major changes in the field. After two years of study and soil water stress, Julian was re raise tying several parcels to significantly increase leaf area and proceeded to their permanent grass cover. Finally, a new planting program began with an increased density of 4,000 to 5,000 vines per hectare favoring a choice of clone and rootstock innovative.
Julian has also invested in a weather station connected to a computer equipped with a powerful modeling software diseases to calculate the theoretical risk of attack. It is therefore possible to treat only when strictly necessary and to an optimum efficiency issue.
With these environmentally friendly practices, there is a good auxiliary fauna present which does not resort to the use of insecticides. Moreover, since the year 2002, the production is certified by "Terra Vitis" which is a charter of sustainable agriculture that respects the environment.
The harvest is carried out overwhelmingly by hand with a team of 16 to 18 people. Addressed the issue of identifying the optimal maturity for each type of wine. Julian taken samples 3-4 times before harvest each plot where he tasted the berries and toasted seeds. With experience, this method is very reliable but lacks precision.
In addition to laboratory testing of technological maturity (sugar, acidity, minerals) as well as analyzes of phenolic ripeness (tannins and anthocyanins) are made.