Grape Variety: Pinot Noir
Food & Wine: Roasted park chop with sauerkraut or firm cheeses such as cheddar.
Appellation: Pays d’oc (languedoc, france)
Soil
Clay-limestone soils. terraces on the height of the aude valley, in the foothills of the pyrenees. cooler climate, milder temperatures and low rainfalls.
10 year-old vines pruned using the “cordon de royat” (trellised) and “guyot” (trellised) methods. relatively low yields (50 hl/ha).
Vinification
Cold pre-fermentation maceration (about a week). one week’s fermentation at controlled temperatures. 25% of the final blend is aged in french oak barriques for 6-9 months.
Tasting Notes
Dark colour, with ruby tints. scents of red and black berries together with hints of spiced oak and vanilla. It is complex, rich and long on the palate, with intense flavours of raspberry and wild strawberry. the tannins are soft and silky; the finishing, complex and satisfying.
