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Roussanne 95%, Piquepoul 5%
A
Roussanne, fresh, mellow, smooth, elegant and complex, characterized by
its freshness and its ampleness in mouth.
A good balance between roundness and acidity, the final is long with
flavours of citrus fruits, peach and nuts.
The nose is elegant, fruity and flowery: white peaches, apricot, lime
tree and white flowers.
The robe is gold yellow, thanks to the maturity of grapes.
To
drink before 5
years.
Gastronomiques
advices :
Tagliatelles
aux fruits de mer (seafood tagliatelles), langoustines grillées (grilled
dublin bay prawn), lotte aux deux raisins (monkfish cooked with grapes).
Consumption
temperature : 10°-12°C.
The
Roussanne vineyard is at Les Cadastres where the soils is sandy-gravely.
We prune the vine in Guyot pruning and the yield is on average 50 hl/ha.
This vineyard was planted in 1997, just after my beginning in the family
estate.
Vinification
: Mechanic
harvest at the beginning of September. Desteming. Pneumatic pressing.
Racking of the must after 48 hours. Fermentation from 30 to 45 days with
control of the temperatures (16-18°C).
Matured in stainless-steel tank on the lees during 3 months.
Bottling after fining and filtration in March.
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Grenache 90%, Syrah 10%.
The
robe is brilliant, rubis coloured with red-purple highlights.
The nose develops aromas of liquorice and black pepper. After airing,
the garrigue come with thymes, rosemary, and little red matured fruits,
blackberry.
The tannins are pleasant and round, the mouth is voluminous and
well-balanced.
Consumption
temperature : 16°-18°C.
Our
first vintage in AOC Languedoc red.
The vines are planted in “La Coulette” on red soils composed of
gravels. The Grenache and Syrah are now 10 years old, and produce an
interesting quality. Surrounded by the garrigue and the forest pines,
the vines has the best condition to produce a good red wine.
Mechanic
harvest in September. Grapes are destemed and crushed before storage in
tank. Maceration and fermentation over controlled temperature for 15
days to preserve all flavours and aromas of fresh red fruits. Racking
off and pneumatic pressing. Maturing in tank, on the lees for 6 months.
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