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COTES DU RHONE THE MOVING DOMAINE GRAMENON 2019
Domaine Gramenon, created in 1978, is located in MONTBRISON-SUR-LEZ in Drôme Provençale, at the first foothills of the Pre-Alps, at an altitude of 350 m.
In the northernmost part of the southern Côtes du Rhône.
On the Gramenon plateau at an altitude of 350m in Montbrison sur Lez
Vineyard: A plot of old Syrah vines grown in Biodynamics
Yield: 25 hl / ha
Geology: Gramenon is built on siliceous and shell sandstones, giving relief in the landscape of sandy safres. This sandstone bank corresponds to a molasse set up in a coastal marine environment, under the influence of tidal currents around 12 Ma
Natural vinification: Hand-picked harvesting Prolonged maceration Fermentation in indigenous yeasts Slight sulphiting after Malo depending on the vintage Aging: in barrels
Gigondas les Grames 2022 Domaine des Espiers Magnum
It is in 1989 that the area of Espiers was born in Vacqueyras, when Philippe Cartoux decided to walk in the footsteps of his grandparents who owned a vineyard in the family since 1879.
The vineyard now covers 9,5 hectares including 3 to Gigondas , 4 en Cotes du Rhone et 2,5 en Côtes-du-Rhône-Villages Sablet . The grape variety is very largely dominated by the 3 main Rhone grape varieties, namely Grenache, Syrah and Mourvèdre. The vines are in reasoned fight and do not receive any chemical treatment. In general, the gestures are all part of a logic of respect for the terroir and the environment, with in particular yields of less than 35 hl/ha.
The harvest is manual for traditional vinification and aging taking place in oak barrels. Philippe Cartoux likes to develop robust, gourmet but also refined wines.
The grape variety is not classic since it is 65% Grenache noir and 35% Syrah. The nature of the soil is clay-limestone, and the yield for the traditional vintage is faithful to the decree of the appellation, i.e. 35 hl. The vinification is traditional, without destemming, cold at the beginning, then raised to temperature (35°) and stripped in order to extract maximum fruit. The harvest is carried out manually and the cultivation of the soil is mechanical (without chemical weedkillers) the wines are generally unfiltered. Aging is carried out for 6 months in 225 liter barrels.
CONFIDENTIAL FIGUIERE RED PROVENCE DIMENSIONS 2017
Dominating the Golden Islands, in the heart of an 85 hectare vineyard cultivated in organic farming for almost 40 years, Figuière is a family house which draws from this precious nature and preserved all its aromatic richness, its mineral power and its inspiration to create, between tradition and innovation, collections of "signed" wines full of sun and love of the land of Provence.
Grapes Mourvèdre, Syrah
This wine is made from grapes harvested on the Estate, benefiting from the ECOCERT organic certification of the vineyard, acquired since 1979.
Vinification Syrah is slightly overripe to be harvested at the same time as the later Mourvèdre.
Destemming
Fermentation for 30 to 40 days of the 2 grape varieties together. Manual punching down. Pneumatic pressing. Selection of presses and filling.
Aging from 10 to 14 months depending on the vintage, in 300 liter barrels, medium heating, in oak from the Bertranges, Tronçais and Allier forests. Batonnage, racking.
Henry Bonneau
Grape: Grenache
The Henri Bonneau estate has 6 hectares of vines.
Henri Bonneau has always been considered one of the great winegrowers of Châteauneuf du Pape.
Still in his cellar, this discreet man was like a hermit.
He has always produced timeless wines with very long ageing.
This great winemaker left us in 2016.
SYRAH OF OGIER WINE OF FRANCE STEPHANE OGIER 2020
Stéphane OGIER winemaker at AMPUIS
Rooted in Ampuis for many generations, this family has always worked in the Côte-Rôtie vineyard. By taking over from his father Michel in 1998, he chose to do specific work on his different terroirs in order to reveal the uniqueness of these places full of history.
Côte-Blonde, But de Mont, Lancement, Côte-Rôzier, Champon, Besset ... this vineyard is rich in a mosaic of plots located in the heart of the Côte-Rôtie whose soil diversity and the northernmost climate of the Valley du Rhône gives the wines an incredible finesse. As close as possible to the vineyard, it strives to reveal the typical elegance of this appellation. The range he offers is therefore faithful to his roots and represents, for him, the culmination of a long history and fascinating daily work.
Grape Syrah 100%
The Domaine des Remizières has been a family business for several generations. At its beginning, the farm had 4 hectares of vines, part of the harvest was delivered in cooperative cellar. From 1973, vinification is done entirely on the estate. Since then, the estate has grown considerably as it currently reaches 35 hectares. At the beginning, Alphonse manages the property. Then Philippe, his son, settles in 1977 and decides to market all the production in bottles. Expansion and modernization work is then done little by little. In 2005, Emilie, with her degree in oenology in her pocket, joins her father. In 2009, Christophe, Emilie's brother, joined the estate after obtaining his BTS viticulture / oenology. It's a family job with a will and well-defined tasks.
Grape variety: 100% Syrah
Average age of the vines: 40 years.
Vines planted on granitic soil, exposure in southern slopes.
Cup size on stakes - Very high density. Traditional vinification in concrete and stainless steel vats with punching and reassembly; temperature regulation (hot and cold).
Vatting of 28 at 30 days, see more according to the tasting.
15 to 18 months in barrels (new barrels).
Winegrower in Ampuis
HERMITAGE RED SIZERANNE M CHAPOUTIER 2012
Wine made from grapes from Organic and Biodynamic Agriculture.
Grape Syrah.
Floor
Our Hermitage "Monier de la Sizeranne" comes from an assemblage of different soils, arranged from West to East:
• Bessards: of granite origin, it is the soul of a good Hermitage.
• le Méal: old alluvial terraces rich in gravel and rolled pebbles, more or less calcareous.
• Greffieux: silt soil with a strong presence of pebbles rolled.
The Harvest
Manual harvest at the optimum of maturity.
winemaking
The harvest, destemmed with 100%, is vinified in concrete vats. One to two times a day, a pigeage ensures a good extraction. The temperature varies between 30 and 33 ° C.
Breeding
12 at 14 maturing in oak barrels give this wine woody notes, one of the elements of the bouquet.
Several rackings allow a slow and natural clarification.
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