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100% Xavier red (12x75 cl)
Awarded by an independant international jury "Best Quality-price ratio" for red wines in SIAL 2008 (the world leading food industry show)
BLEND: Vintages 2001, 2003, 2004 et 2005, 50% of the wine is made from syrah, merlot and mourvèdre, and other half is made from grenache, caladoc, marselan, cinsault, and carignan. TERROIR : great match between Languedoc and Rhône. More than 30 parcelles, on more than 20 different terroirs. Vines that have produced this wine have been tied in, even the grenache (rarely found), in order to optimize foliar surface and so make richer grapes. YIELDS: Always under 35 hl per hectare, well controlled because of tied in vines. TYPE OF HARVEST : 100 % by hand. WINE MAKING: Harvest dates are optimized by tasting of grapes ans analysis of polyphenols in order to have the most matured tanins, easier to concentrate and without herbaceous tastes. Separate wine making, by "couple" of variety: fermentation in a same tank only for grapes showing same maturity: syrah and merlot, grenache and mourvedre, syrah and carignan, etc. Syrah, mourvedre and carignan have macerated under cold atmosphere. Every variety had long maceration, but carignan. Malo lactic fermentation and ageing in french oak barrels from Tronçais and Allier (1/3 new (mourvèdre), 1/3 of one wine (merlot), 1/3 of two wines (syrah)). This wooden ageing, added to optimal maturity of grapes, will give nice empyreumatic tastes like toasted. Soutirages very often in order to avoid filtration afterwards. As wines have been resting several winters in cellar, natural sedimentation allowed us to make a extremely light filtration. No fining to (collage), as the grapes were perfectly matured. Just bottled in June 2007. Already superb to taste, but at his best in september. TASTING NOTES : almost black robe, with orange notes. Nose: under-wood, mushrooms, red and black ripe fruits, white flowers, sweet flowers like violet, then spices family arrives (soft: cinnamon, corriander, nutmeg, hard: pepper), and next balsamic notes (scrub, menthol, licorice) and empyreumatic (toasted, roasted) On the palate, same aromas but in a different order, with retro-olfaction. Soft spices are more present, then blaxk fruits then flowers. Very long and fine tanins.
“250 Best Wines Wine Buying Guide 2009” By Oz Clarke “What the varieties are is still tasking me, but they're old French Rhone Valley performers on top form here. this has a fabulous aroma of Belgian milk chocolate that makes you think the wine will be soft and mellow, but it's strongly influenced by wind-blown stony dust and an insistent but surprisingly soft tannin. It has fascinating wild hillside seasoning of bay, thyme and rosemary all badgering the dark mulberry, sloe and blackberry fruit. Visceral stuff, a mixture of mature and young, herb and fruit, tannin and softness, youthful vigour and the more contemplative snug bar mellowness of age." TO BE DRUNK WITH : Game, red meat, white meat with sauce, cheese... Complexity of this wine allows it to be served before eating as an aperitif, until the end, with a chocolate desert for example. TEMPERATURE: 14 °C. ( AGEING : 10 years. ALCOHOL : 14,4% - SUGAR : <2 g/l (no sugar left) - TOTAL ACIDITY: 3,98 - PH : 3,54 IC (color intensity): 13,59 (to be compared to minimum agreed in Chateauneuf-du-Pape, 4 !) |
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