Romaric Tatard took over the domain Clos Le Joncal to his mother Joëlle to continue this wonderful family adventure which dates back to 1922. At the end of the 90s, we returned to ecological agriculture, more respectful of the environment. Prophylaxis, Poussard pruning, green manure, plant manure, yield control, manual leaf removal, etc.
– Bernard Guyot
From 3.5 ha of vines in 1922, the vines occupy 6 ha in 1995 and 9 ha today, including 5 ha of red grape varieties and 4 ha of white grape varieties. The vines are manually stripped.
– Bernard Guyot
Vinification is produced in a traditional way in stainless steel vats then the wine is placed in the aging cellar where we find amphorae, a cask and oak barrels.
– Bernard Guyot
7 km from Clos Le Joncal you arrive in the Bastide d’Eymùet (from the 13th century) which houses the restaurant LE MARGO in the central square (13 Pl. Gambetta).
– Bernard Guyot
Floriane the owner offers atypical cuisine from the Balkans. Tasty dishes that take you especially to Croatia. A restaurant that will make your taste buds travel …
– Bernard Guyot
The challenge on the show:
- As a starter: Pixel (white wine at € 16.50) with an Ajvar (confit of red bell peppers from the Balkans) at € 9.
- As a main course: Nimbus (red wine at € 18.50) with cooked veal with 7 spices (at low temperature).
- For dessert: Les Grains de beauté (red wine at € 12.50) with a chocolate ganache (and cocoa shortbread and passion fruit caramel) at € 9.
– Bernard Guyot
More info on the Facebook page of Clos Le Joncal, on the restaurant’s Facebook page The Margo and on the Instagram page of Margo.