Les Clos Perdus is the characteristic example of the so called, “garage winery” and Paul Old is the equivalent of “flying winemaker”. After a career of over 20 years as a professional dancer, Paul decided to study Wine Science at Charles Sturt University in Wagga Wagga, Australia. During a journey from Australia to Roussillon to work as a harvest assistant in 2002, Paul Old was inspired by the potential of the neglected old bush vines, the vast range of native grape varieties, the rough soils, and the diverse climate of the region. He was convinced that the full expression and potential of some of the region’s many terroirs were yet to be realised – and so in 2003 he started Les Clos Perdus with 1.5 hectares of vines in the Corbières Maritimes, and a “garage” winery under his apartment in the picturesque seaside village "Peyriac de Mer".

Nowadays, Les Clos Perdus owns 21 hectares of biodynamically cultivated vines, 3 unique distinct terroirs, each represented by an individual wine: Mire La Mer from the Corbières Maritimes, Prioundo from the High Corbières and L’Extrême from the Agly Valley in the Roussillon. Over time the wines have become better balanced and, although less fruit driven, seem to carry greater complexity, elegance, and a stronger sense of place. 

Grapes are hand-harvested into small crates, with selection and sorting occurring in the vineyard. White varieties are destemmed and then pressed or left to macerate on skin prior to pressing. Spontaneous fermentations and, in turn, ageing take place in stainless steel and barrel without direct application of temperature control. Although most of the red grape varieties are destemmed, they also use whole bunches to bring added fruit dimension, while stems add grip and freshness to the wine.  

Despite the fact that Paul’s wines continue to amaze the wine critics as well as the wine consumers all over the world, he remains one of the humblest and sweetest persons I ‘ve met in my wine journeys, always willing to open his house and warmly welcome me, together with his lovely wife, in their cinnamon smelling kitchen. 

“Looking to the future, we want to draw on our accumulated expertise, while moving forward with the same sense of exploration and innocence that characterized our beginnings”.