"Biodynamic. Barrel sampled. Aged for 18 months in barrel and half-muid, approximately 25% new. Black cherry and spice on the nose with very velvety, blunt tannins. The structure will take a long time to soften."
Harvest : manual harvest at maturity.
Soil : This wine comes from the hillside of a place called Neve in the city of Ampuis and from a beautiful south/southeast exposure. The soil is formed by schists and micashistas, with some earth seams in the central part of the hill.
Vinification : Vinification is carried out in raw concrete tanks. The harvest is completely destemmed. Alcoholic fermentation takes place with indigenous yeasts. During this fermentation, the temperature can gradually rise to reach 30-32°C. Fermentation lasts for 4-5 weeks, with regular pumping at the beginning of the maceration and some punching. The macerations end with a work on the lees for the last 3 weeks. The daily tasting of the tank allows for the tailor-made adjustment of the various operations and, thus, to define the date of écoulage.
Aging : It is done by filling "hot" after draining and settling for 24 to 48 hours to remove the last solid elements and the coarsest lees. Aging is carried out entirely in Burgundy barrels (228 liters), of which 25% to 30% are new barrels. The wine is taken out at the end of winter. Aging can last from 14 to 18 months, depending on the vintages and wine tasting.
Variety : 100% Syrah.
Jancis Robinson - 17+/20
James Suckling - 94/100
Jeb Dunnuck - 95+/100
R. Parker - Wine Advocate - 97/100
Color : Black and very deep with satin reflections.
Nose : The first nose is dominated by notes of graphite and cold smoke, then it opens with notes of blackberry leaves and berries.
Mouth : The attack is compact, with chiseled tannins and notes of black pepper and roast that extend to a saline finish. Verticality and purity are the keywords here.
Side dishes : crumbled game meat (pheasant, thrush) on grilled toast, slices of woodcock roast, roasted quail with black truffle.
Tasting temperature: 18-19°C.
Guard: > 20 years.
Región: Côte-Rôtie - Vallée du Rhône
Recomendaciones: crumbled game meat (pheasant, thrush) on grilled toast, slices of woodcock roast, roasted quail with black truffle