Clos de Caveau

Clos de Caveau is located on the border of Vacqueyras and Gigondas in the Southern Rhône region of France. Surrounded by forests and nestled in a secluded valley of the Dentelles de Montmirail, the estate benefits from an unspoilt environment. Far from roads and in the heart of nature, the distinct geology of the Clos and its rich biodiversity are reflected in the character of each wine.

A family-run domaine for three generations, Clos de Caveau has been in the Bungener family since 1976, when Gérard and Nicole Bungener purchased the estate from Stephen Spurrier. Today, the family estate is led by Henri Bungener, assisted by his son Lewis.

Three-quarters of the domaine’s 17 hectares of vines surround the 17th-century farmhouse where the wines are made. It is here, in this landscape rich in biodiversity, that the Clos de Caveau's philosophy takes root.

Shortly after taking over the domaine in the 1970s, Gerard Bungener converted the entire estate to organic. The Clos went on to become one of the first vineyards in the area to achieve official organic certification in 1989. No pesticides or synthetic products have been used in its vines or cellar for almost 50 years. 

The Clos' commitment to sustainability and regenerative agriculture goes beyond an organic label. From grazing sheep across its fields to planting trees across the vineyard, the team at the Clos is constantly striving to learn from and do more for the land they feel fortunate to look after.

More than just a tasting, visit the Clos de Caveau to take part in a unique experience at the heart of the organic wine estate. Walk between forest and vines, uncover the origins of each cuvée, discover the best of Provençal produce, and share a special moment over a glass of Clos de Caveau wine. 

Clos de Caveau produces 8 cuvées in white, rosé and red, including AOC Vacqueyras, AOC Gigondas and AOC Côtes du Rhône.

The quality of Clos de Caveau wines originates in its land. After years of research and experimentation, winemaker Henri Bungener has developed an intimate understanding of the unique geology across the estate. Each cuvée is meticulously crafted from distinct “micro-terroirs” that surround the Clos, in order to produce wines that are pure, elegant and true to the place. Little intervention, no chemicals, precise harvesting and low yields: the aim is simple – to reveal the purity of the grapes and the truth of the vintage.

Once in the cellar, grapes are hand-sorted and lightly crushed before beginning their fermentation with indigenous yeasts. Always organic, synthetic additives are never used and sulfur levels are kept far below the organic label standards, while still ensuring the stability of the wines of the Clos around the world. 

Balanced, pure and complex, the wines of the Clos are ready to be enjoyed now or in years to come.