Delas FreresWines from Côtes du Rhône, France
Delas Freres and Champagne Deutz were acquired by the Champagne House of Louis Roederer in 1993. Andre Lallier retired from daily winery duties in 1996, and Fabrice Rosset, a 20-year executive with Roederer, has taken the helm at both Delas and Deutz. Today, the Delas wines are crafted by a panel of experts headed by winemaker Jacques Grange. Together, the team makes wines that have been heralded for their intensity of flavor and excellent value. The winery was updated in 1988 with new barrels and small wood barriques. These changes have made a remarkable difference, and critics have remarked on the improved quality of the wines, which tended to be hard, dry and tannic in the 1970s and 80s. Delas is one of the largest landholders in the northern Rhône, and also has long-term agreements that date back decades with southern Rhône growers who provide additional grapes for its wines. The majority of Delas Freres 74 acres of vineyard holdings are in Crozes-Hermitage. In Hermitage, three abundant reds are made from the Syrah grape, the classic varietal of the northern Rhône: Hermitage Les Bessards, Hermitage Marquise de la Tourette (red and white), and an Hermitage blend from several vineyards. Other reds are made from grapes grown in Chateauneuf du Pape, Côte Rôtie, Condrieu, Côtes du Rhône, and Côtes du Ventoux regions. The winery was founded in 1835 when Charles Audibert and Philippe Delas bought Maisons Junique, a 40-year-old winery which they renamed Audibert & Delas. The houses reputation spread quickly worldwide as the winery brought home numerous awards from international competitions, notably a gold medal at Sydney in 1879. Philippe Delas had two sons, Henri and Florentin. The latter married the daughter of Charles Audibert, further strengthening the bond between the two families. In 1924, the brothers succeeded to the founders and changed the name of the house to Delas Freres. After World War II, under Florentins son Jean and thanks to the widespread apreciation of French wines, the family house experienced rapid growth. Jean visited new export markets following the brilliant success of Philippe Delas and Charles Audibert. To ensure a regular supply of the highest quality grapes to satisfy the growing demand, he extended the family holdings by purchasing a vineyard at Châteauneuf du Pape and enlarging the Hermitage vineyards. When Jeans son Michel took control of Delas Freres in 1960, the winery had become one of the major houses in the Northern Rhone, where it owned and controlled vineyards in Hermitage, Cornas, Côte Rôtie, and Condrieu. Applying stringent marketing policies, Michel Delas sold only products of unfailing excellence. His qualitative intransigence and commercial dynamism did not come without a price, and the firm found it required an immediate injection of capital. Michel approached another famous name in the wine world, Champagne Deutz. In 1977, Andre Lallier-Deutz, great-great-grandson of William Deutz, merged the two companies. In 1981, the house moved to its current premises in Saint Jean de Muzols, a small village located two kilometers north of Tournon. The winery building, set amidst the vineyards of the St. Joseph appellation, covers more than 3000 square meters. With a new team full of enthusiasm, determination, and dedication to long-term quality, Delas Freres is a winery to follow now and in the future. WineMaker: Jacques Grange
Most recently, Grange worked with Jean-Luc Colombo, one of the Rhone’s most respected enology consultants. In this position he worked closely with nearly all of the Rhone’s wine estates, including Vernay, Domaine de La Janasse, Cuilleron and Château Fortia. In addition to a deep knowledge of the region’s diverse vineyards and microclimates, Grange has developed strong connections with the people of the Rhone Valley through his work. History
After Andre Lallier retired from daily winery duties in 1996, Fabrice Rosset, former Vice President of Champagne Louis Roederer, was chosen as President of Delas Frères. The Delas wines are crafted by a panel of experts headed by winemaker, Jacques Grange. Together, the team makes wines that have been heralded for their intensity of flavor and excellent value. The winery was updated in 1988 with new barrels and small wood barriques. Additionally, style changes instituted since then time have made a remarkable difference, and critics have remarked on the improved quality of the wines, which were hard, dry and tannic in the past. Delas is one of the largest landholders in the northern Rhône, and also has long-term agreements that date back decades with southern Rhône growers who provide additional grapes for its wines. The majority of Delas Frere's 74 acres of vineyard holdings are in Crozes-Hermitage. In Hermitage, three abundant reds are made from the Syrah grape, the classic varietal of the northern Rhône: Hermitage Les Bessards, Hermitage Marquise de la Tourette (red and white), and an Hermitage blend from several vineyards. Other reds are made from grapes grown in Châteauneuf du Pape, Côte Rôtie, Condrieu, Côtes du Rhône, and Côtes du Ventoux regions. The winery was founded in 1835 when Charles Audibert and Philippe Delas bought Maisons Junique, a 40-year-old winery which they renamed Audibert & Delas. The house's reputation spread quickly worldwide as the winery brought home numerous awards from international competitions, notably a gold medal at Sydney in 1879. Philippe Delas had two sons, Henri and Florentin. The latter married the daughter of Charles Audibert, further strengthening the bond between the two families. In 1924, the brothers succeeded to the founders and changed the name of the house to Delas Frères. After World War II, under Florentin's son Jean and thanks to the widespread apreciation of French wines, the family house experienced rapid growth. Jean visited new export markets following the brilliant success of Philippe Delas and Charles Audibert. In order to ensure a regular supply of the highest quality grapes to satisfy the growing demand, he extended the family holdings by purchasing a vineyard at Châteauneuf du Pape and enlarging the Hermitage vineyards. In 1960, Jean’s son Michel took control of Delas Frères when the winery had became one of the major houses in the Northern Rhône, owning and controlling vineyards in Hermitage, Cornas, Côte Rôtie, and Condrieu. In 1981, the house moved to its current premises in Saint Jean de Muzols, a small village located 1.2 miles north of Tournon. The winery building is set amidst the vineyards of the St. Joseph appellation, covers about ¾ acre. Delas Frères is a winery to watch for now and in the future, with a new team full of enthusiasm, determination, and dedication to long-term quality. Current VintagesChâteauneuf-du-Pape Rouge 2007
Winemaker NotesAfter harvest, the grapes are crushed, destemmed and fermented in open cement tanks for ten days. Maceration lasts eight to ten days to obtain a high extraction of flavors and carbolic acid. After de-vatting and pressing, malolactic fermentation takes place in the tanks, followed by 14 months of aging in large oak casks.Tasting NotesDeep garnet red in color. The nose of the ‘Haut Pierre’ has strong spicy aromas that reveal a rich, powerful body that is delicate, yet has a tightly-knit tanninc framework. On the palate, the wine is rich and onctuous, revealing intense licorice-like flavors. Can easily be kept 10 years or more. Ideal with the traditional French and "Provencale" type stews and meat.Technical Information
Condrieu 'La Galopine' 2002On the right or west bank of the Rhône adjacent to the vineyards of Côte-Rôtie, the Condrieu area is one of the worlds most elite. The steep vineyards are difficult to cultivate, and as a result only 50 acres in Condrieu are currently under vine. Here, Delas controls a small hillside vineyard in the Vérin area planted exclusively to Viognier.Soils are granite-based with a fine topsoil of decomposed mica that washes away easily. The Viognier is finicky with low yields (about 1.5 tons/acre), yet the limited quantities of wine it produces can be exquisite. Tasting NotesIt is an exceptional wine of pale yellow-straw color with a greenish hue. The nose is powerful with an array of flower and fruit aromas: violets, apricots, peach, honey and dried fruit. On the palate, the wine is rich and strong but quite sweet, the fruity finish of the Condrieu reveals musky flavors. The Viognier does not require long aging, and is best drunk three to four years after release.WinemakingThe grapes are picked by hand in small bins. After harvest, the must ferments in stainless steel tanks at controlled temperatures of 82-86 degrees Faherenheit. After malolactic fermentation, the wine ages on fine lees to develop body and structure while keeping its varied aromas.Technical Information
Côte-Rôtie 'La Landonne' 2004
The Delas Côte-Rôtie is primarily Syrah, to which a little Viognier is traditionally added. Delas Freres oversees the grapes that are grown in the Côte Brune, Côte Blonde and Côte Tupin-Semons areas. It is said that during the Middle Ages, the Seigneur de Maugiron gave his vineyards as a dowry to his two daughters, one blond, and the other brunette. Wines from the Côte Blonde tend to be more delicate and lighter in character than the fuller wines of the Côte Brune. Together they make a wine of style and substance. Tasting NotesThe wine's deep colour is underscored by plummy hues. A complex nose shows deep, fruity aromas with hints of licorice and roasted coffee. Endowed with a dense and silky tannic structure, this is a full, fleshy wine that provides an ample and generous palate. Its lasting finish speaks of considerable ageing potential.WinemakingThe grapes for the "La Landonne" cuvée are picked by hand at maximum maturity. Fermentation takes place in traditional open-topped concrete tanks, followed by three days of pre-fermentation cold maceration. Before fermentation, the maceration process continues under controlled temperatures of 82°F to 86°F (28°C to 30°C). Daily cap pushing down and pumping over are carried out for 12 days with total vatting time of up to 20 days. After devatting and pressing, malolactic fermentation takes place in oak casks. The wine is aged for 14 to 16 months, 100% in new oak casks. The barrels are topped up regularly.Technical Information
Côte-Rôtie Seigneur de Maugiron 2004This very ancient region dates back to the Roman Era and is located on the right bank of the Rhône. The steep, terraced hillsides along the river produce wines that are among the "biggest" reds of France.The Delas Côte-Rôtie is primarily Syrah, to which a little portion of Viognier grapes are traditionally added. Delas Freres oversees the grapes that are grown in the Côte Brune, Côte Blonde and Côte Tupin-Semons areas. It is said that during the Middle Ages, the Seigneur de Maugiron gave his vineyards as a dowry to his two daughters, one blond, and the other brunette. Wines from the Côte Blonde tend to be more delicate and lighter in character than the fuller wines of the Côte Brune. Together they make a wine of style and substance. WINEMAKING The grapes for the "Seigneur de Maugiron" cuvee are picked by hand, plot by plot, at peak maturity. Fermentation takes place in traditional open-topped concrete tanks, following three days of pre-fermentary cold maceration. The maceration process continues under controlled temperatures of 82°F to 86°F (28°C to 30°C). Daily cap pushing down and pumping over are carried out for 12 days with total vatting time of up to 20 days. After de-vatting and pressing, the malolactic fermentation takes place in oak casks. The wine is aged for 14 to 16 months, 50% in news oak casks and 50% in one-year-old casks. The barrels are topped up regularly. TASTING NOTES The color is deep crimson. The powerful yet subtle nose of Côte-Rôtie "Seigneur de Maugiron" has black currant, red currant, licorice and smoky aromas, underscored with light woody notes. The palate shows a tightly knit tannic framework. The wine is well-balanced with a silky texture. It unites fine concentration with great delicacy. Technical Information
Côtes-du-Rhône 'St. Esprit' Blanc 2007The Côtes-du-Rhone Blanc consists of a blend of White Grenache, Clairette and Bourboulenc varietals from the vineyards of the Southern Rhone Valley. The Grenache adds structure to the wine while the Clairette and Bourboulenc contribute to its fine aromatic quality.WINEMAKING Vinified through the traditional method, this Côtes-du-Rhone shows the strength of the terroir. The grapes are harvested at the peak of their maturity and acidity balance. After harvest, the grapes are pressed and the juice is fermented in stainless steel vats at controlled temperatures, never exceeding 64°F. If the balance of the wine permits, the wine undergoes Malolactic fermentation in order to get even better roundness. TASTING NOTES The Côtes-du-Rhone Blanc is pale yellow in color, with green hues. The main aromas are reminiscent of white flowers and yellow fruit, enhanced by touches of exotic and citrus fruit.On the palate, the wine is alert, seductively suave and fresh. It has a balanced roundness accompanied by a long, persistent finish. Technical Information
Côtes-du-Rhône 'St. Esprit' Rouge 2008
Winemaker NotesThe Côtes-du-Rhône is made with whole grape clusters that are vinified using traditional methods. The crop is de-stemmed and the grapes are placed in a vat where they are gently pressed and pumped for two days. The juice is then fermented for three weeks in open stainless-steel tanks. The tanks are thermo-controlled at 64 and 82 degrees Fahrenheit.Tasting NotesThe "Cuvée Saint-Esprit" shows the strength and pepper taste typical of the Syrah grape. The color is deep garnet red and has intense red berry aromas. It is an exceptional full-bodied wine with fine tannins.Technical Information
Côtes-du-Ventoux 2008
Winemaker NotesThe Côtes-du-Ventoux comes from a blend of wines from the Apt commune in the heart of the Côtes-du-Ventoux appellation. The average Delas production is 200,000 bottles per year.The Grenache grapes undergo traditional winemaking in stainless steel vats. Daily pumping over allows gentle extraction of phenolic components. Syrah, on the other hand, is vinified in successive batches as soon as it is picked, to preserve this variety's aromas and fruit. On the other hand, Syrah is fermented by only the vintage wine in order to fully bring out the fruity aromatic power of this type of vine. After malolactic fermentation, the wines are mixed and then preserved in stainless steel tanks, in a temperature-controlled wine warehouses for six to eight months until bottled. Tasting NotesThe color is a deep ruby red, showing garnet reflections while young. With its predominately berry-fruit bouquet, this wine shows the full aromatic power of these two fine grape varieties whilst retaining the freshness imparted by well-controlled winemaking. It pairs well with Provençale stews, cold cuts, mixed grills and small game.Technical Information
Crozes Hermitage 'Domaine des Grands Chemins' 2007The Crozes-Hermitage vineyards are the largest of the northern Rhône appellations. Syrah is the main varietal grown, with Marsanne or Roussanne making up no more than 15 percent.The Crozes-Hermitage “Domaine des Grands Chemins” is made from a blend of grapes that come exclusively from the Domaine des Grands Chemins, owned by Delas Frères. All the vineyard plots lie on benches known as “le Chassis,” formed at the junction between the rivers Isère and Rhône. Production was 38,000 bottles for the 2006 vintage, the first release of this wine. Greater understanding of this site will enable a gradual increase in production. WINEMAKING Grapes are hand-picked, plot by plot, at maximum levels of ripeness. Winemaking is quite traditional, with fermentation in open concrete tanks, following a cold-soaking. Daily cap-punching and pumping over provides extraction. The maceration phase lasts for between 10 and 12 days. Maturing is conducted over a 14-month period, partly in tanks and partly in small Burgundian barrels that have already held one or two wines. Regular rackings introduce the necessary quantity of oxygen to round out the tannins. TASTING NOTES The color is deep, with a garnet hue deepened by purple tinges. The nose shows seductive whiffs of crushed black fruit—dark cherries, blackberries and blackcurrants—that evolve in the glass to reveal slightly woody and smoky notes, together with a hint of coffee. Spices, and especially grey pepper, add lift and harmony to this already rich aromatic palette. The wine is fresh and lively in the mouth, with persistant flavors and good length. It is solidly built around a good tannic structure, true to its origins. The texture is silky and the balance fine. It pairs well with red meat, feathered game and lamb in pastry. Technical Information
Crozes Hermitage 'Le Clos' 2006The Crozes-Hermitage vineyards are the largest of the northern Rhône appellations. Syrah is the main varietal grown, with Marsanne or Roussanne making up no more than 15%.The Crozes-Hrmitage “Le Clos” cuvée is a vineyard plot selection. The grapes come exclusively from the "Clos" vineyard on the choice plain area known as Chassis on the left bank of the Rhône. This wine is only made in the very best years and its production is deliberately limited to 7,000 bottles (75 cl.) per year. WINEMAKING "Le Clos" grapes are harvested manually at optimum maturity. Fermentation is carried out in the traditional way in open-topped concrete tanks, following a two-day period of skin contact at low temperature. Maceration follows at controlled temperatures from 82°F to 86°F (28°C to 30°C). Daily cap pushing down and pumping over is kept up for about 10 days, with a total maceration period up to 20 days. After devatting and pressing, malolactic fermentation is carried out in oak barrels. Maturation lasts for 14 to 16 months in oak barrels, which have already held wine for 1 to 3 years. These are regularly topped up. TASTING NOTES The Crozes-Hermitage “Le Clos” cuvée has a deep ruby red color, with garnet tinges. The nose shows aromas of stewed black fruit (cassis and blackberries). As it opens up, it reveals hints of leather and game. The palate is perfectly balanced, with a combination of suave delicacy and considerable volume. The finish is lifted by flavors of very ripe black cherries. Technical Information
Crozes Hermitage 'Les Launes' Rouge 2006The village of Crozes-Hermitage lies just north of Hermitage proper. The appellation of Crozes-Hermitage is the largest in the northern Rhône valley, covering nearly 2,100 acres. The region consists of primarily Syrah grapes that are aromatic, rich and full-bodied. Delas has been buying grapes from family growers in this region for over 100 years.WINEMAKING The grapes used for the Crozes-Hermitage "Les Launes" grow in a wide range of terroirs, from alluvial soil in flatland terrain to chalky soil covered with pebbly granite. At harvest, the grapes are handpicked at optimum ripeness and 100 percent de-stemmed. Fermentation takes place at controlled temperatures of 82 to 90 degrees Fahrenheit in open concrete tanks. After malolactic fermentation, the wine ages for 12 months – 30 percent in oak barrels and the remaining portion in large tanks that preserve the full fruit aromas. These wines are racked regularly in order to provide natural stabilization. The wine is then bottled after blending and gentle filtering takes place. TASTING NOTES The wine has a deep garnet red color. It is fruity on the nose with strong aromas of cassis, plums and a touch of violets. The tannic structure is ample and well rounded, which assures good aging potential. It is recommended with game, grilled and rich foods. Winemaker NotesTTechnical Information
Crozes Hermitage Les Launes Blanc 2003The village of Crozes Hermitage lies just north of Hermitage proper. The appellation of Crozes Hermitage is the largest in the North Rhone Valley, covering nearly 2,100 acres. The soil varies from granite sub-soils in the North to terraces of river bed stones mixed with loess in the South.Tasting NotesBright golden yellow color. An expressive floral nose composed of hawthorn, lemon verbena and linden mixed with exotic fruits of lychee and mango as well as citrus. The palate is fresh, fruity and delightfully inticing.WinemakingAfter hand-picking, the grapes are brought in to the winery in small boxes. They are then gently pressed and fermented at a low temperature of 60.8°F in closed tanks in order to enhance the aromatic complexity of the Marsanne and RoussanneTechnical Information
Gigondas 2003The Gigondas village lies in the jagged foothills of the Montmirail mountains, in the Southern Rhone Valley. The name “Gigondas” comes from juncunditas, meaning joy or pleasantness in Latin and was the name of a Gallo-Roman village that was, indeed, a very pleasant place.Winemaker NotesA strong, rich wine, it is ideal with game animals, grilled red meat or with a hearty sauce, and certain strong cheeses.Tasting NotesThe apearance has a sparkling color, as if full of sunshine. The nose has a bouquet of fruit when young, and later develops wild or slightly musky nuances. The palate is well–balanced with a powerful flavor. The wine is full-bodied with food and reigns supreme throughout the entire meal. No other wine should follow. An excellent wine for winter drinking, it matures slowly and should be laid down.WinemakingGuyot pruning is used for the Syrah vines. For the other varieties, gobler or fan pruning on a wire is used, with a maximum of two buds per spur and fifteen productive buds per vine, in addition to the “bourillon”, or first small fertile bud. The vinification requires long maceration and traditional maturation in old wood casks, although the recent trend has been to use new wood casks. The total alcohol content by volume is 12.5 percent.Technical Information
Hermitage 'Les Bessards' 2006
The 1990 vintage was the first release of the Delas Freres Hermitage “Les Bessards.” The production from the 50-year-old vines is small and only the very best wines of exceptional years are used for Les Bessards. The majority of this wine is used for the Delas Hermitage Marquise de la Tourette. Tasting NotesA brilliant, deep red hue with lots of depth. The nose show great class, with soft aromas of blackberries, violets, and black olives on a light smoky touch. Hermitage "Les Bessards" shows plenty of concentration in its fruit. This is a wine with a particularly dense tannic structure, and extremely good balance.WinemakingHarvesting for "Les Bessards" is entirely manual and occurs when the grapes show optimum ripeness. Fermentation takes place in traditional, open-topped concrete tanks after 2 days of pre-fermentary skin contact at cool temperatures. Maceration continues at controlled temperatures of 82°F to 90°F/28°C to 32°C. Daily cap punching and pum¬ping over are carried out for about 10 days, with a total maceration period of up to 20 days. After devatting and pressing, malolactic fermentation is carried out in oak barrels. Maturation lasts between 14 and 16 months in oak barrels, which have already held wine for between 1 and 3 years. These are regularly topped up.Technical Information
Hermitage 'Marquise de la Tourette' Blanc 1997
Here, Delas controls a 22-acre hillside vineyard called Marquise de la Tourette. Just 2.4 acres of Tourette is planted to white grapes. Tasting NotesRich golden yellow color. Nose marked by floral aromas with touches of peach and apricot. Flavors are complex with hints of hazelnut and honey. Rich and elegant, this wine has amazing aging potential, and will last 20 to 30 years despite color changes.WinemakingThe grapes used for Delas' Hermitage "Marquise de la Tourette" Blanc are hand-harvested at optimal maturity. After pressing, solids are removed and the wine is 100% barrel-fermented. Once fermentation is complete, the wine is aged on the lees en-barrique for 6 to 8 months, stirred daily for richness. Following a light fining, it rests in-bottle for an additional year before release.Technical Information
Hermitage 'Marquise de la Tourette' Rouge 2006The Hermitage appellation is one of the greatest in the northern Rhône. Devoted primarily to the Syrah grape, about 331 acres of vines cover the region's steep slopes with an excellent southwestern exposure. At daytime, the sun warms the hill from dawn until dusk, while the gravelly soil radiates the day's heat during the night. The vigorous Hermitage wines, rich and powerful, were used to add substance to Bordeaux blends in the 18th century.Delas controls 25 acres in Hermitage, a major block by northern Rhone standards, where a patchwork of small vineyards has been painstakingly cultivated by successive generations of growers over the centuries. Tasting Notes The color shows brilliant, deep red hues. The nose is powerful and complex, expressing blackberries, smoke, spices, leather and black olives. On the palate, the wine is firm but silky, with a tightly knit tannic structure that is the hallmark of wines that have a great future. Winemaking All grapes of the cuvée "Marquise de la Tourette" are picked by hand, according to appropriate ripening in each terroir. Fermentation takes place in traditional, open-topped concrete tanks, after two days pre-fermentary skin contact at cool temperatures. Maceration continues at controlled temperatures of 82°F and 86°F (28° to 30°C). Daily cap pushing down and pumping over are carried out for about 10 days, with a total maceration period up to 20 days. After devatting and pressing, malolactic fermentation is carried out in oak barrels. Maturation lasts between 14 to 16 months in oak barrels, which have already held wine for between one to three years. These are regularly topped up. Nine percent of the total barrels used for ageing are new. Technical InformationMerlot Vin de Pays 2007Delas has purchased Merlot grapes from growers in the southern Rhône areas of Ardeche and Languedoc for many years. The soils of this region vary from Sandy Loem to Rhodanien sediments. Merlot is typically a Bordeaux variety, but recently growers have discovered that the south of France produces Merlot grapes with excellent sugar levels, color and quality.WINEMAKING After harvest and a light pressing, the juice is transferred into stainless steel tanks that are temperature controlled at 70 degrees Fahrenheit. The juice is kept in the tanks where malolactic fermentation to take place. The richness of the wine is derived from the quality of the fruit as opposed to wood contact. TASTING NOTES The wine has a rich, ruby color with spicy aromas. It is medium-bodied with good structure, soft tannins and a delicate finish. Technical Information
Muscat de Beaumes-de-Venise 2004The name Beaumes-de-Venise comes from cellars made of steep stone walls that dominate the village of Beaumes. Venise, in the region of “Comtat Vénaissin”, once belonged to the papacy in Avignon. In the 14th Century, Baumes cultivated a “Muscadière” or designated area of Muscat vines, which extended over 173 acres. Of the 2,964 acres of the appellation, only 618 are planted with Muscat Blanc à Petit Grain, producing a naturally sweet wine that was often referred to as “Nectar des Dieux” (Nectar of the Gods).WINEMAKING. The harvesting is done manually at various times in order to collect only grapes of optimum maturity. After the pressing, the wine is left to settle and a low-temperature fermentation is carried out on fine lees, at a maximum of 60° Fahrenheit. The wines are only blended with pure alcohol to reach a minimum of 15 percent and 150g sugar. To avoid oxidation, the wine is aged in stainless steel vats without air contact. After fining and filtration the wine is bottled in one procedure. TASTING NOTES. The wine has a pale golden hue. The bouquet shows intense fruity and floral aromas. On the palate, this wine has an elegant freshness. It is full-bodied and has lingering fruity aromas with a lemon-tinged finish. Technical Information
St. Joseph 'Francois de Tournon' 2004
The Francois de Tournon is a blend of grapes from the terroirs of Vion, Saint-Jean de Muzols, Mauves and Tournon. Tasting NotesThe color is a deep, dark ruby red with garnet wick gourmet reflection. The nose is clearly marked by delicate aromas of cassis and spices. On the palate, "François de Tournon" shows a tender, voluptuous texture that masks a good tannic structure, fine and silky. It will age well.WinemakingThe grapes for the cuvée "François de Tournon" are picked by hand, raw by raw, at optimum ripeness. Fermentation is traditional, in open-topped concrete tanks, and is preceeded by 2 days of cold maceration. It is conducted at controlled temperatures of 82°F to 90°F (28° to 32°C). Daily cap pushing down and pumping over are carried out for about 10 days. The total maceration period lasts up to 20 days. After drawing-off and pressing, malolactic fermentation takes place in oak barrels. The wine is matured between 10 to 14 months in oak barrels of 1 to 3 years of age. These are regularly topped up.Technical Information
St. Joseph St. Epiné 2006The vineyards of Saint-Joseph stretch more than 35 miles along the right bank of the Rhône river, from Chavanay in the north, to Guilherand in the south. The soil is light and gravelly, comprised of schist and gneiss rock over a granite base. The climate is moderate, with hot, dry summers and normal rainfall the rest of the year. The vineyards have south and southeastern sun exposure. The production area is 2,482 acres yielding 400,000 cases per year. The maximum yield is 2.3 tons per acre.WINEMAKING The “St. Épiné” grapes are harvested by hand, at optimum maturity. Fermentation takes place in traditional, open-topped concrete tanks, after three days of pre-fermentary skin contact at cool temperatures. Maceration continues at controlled temperatures of 82-86 degrees Farenheit. Cap pressing and pumping takes place daily, with a total maceration period of up to 20 days. After devatting and pressing, malolactic fermentation is carried out in oak barrels. The wine is aged for 14 to 16 months in 100-percent new oak casks. The barrels are topped up regulary. TASTING NOTES The wine has a deep ruby color with purple tinges. Its nose shows aromas of blackberries and spices, lifted by some mineral and gently wooded notes. Well concentrated, this has pure flavors that come to the palate in successive layers of varying aromas, all of equal intensity. It pairs well with game, marinated beef in sauce, grilled food, green peppers, and any kind of cheese. Technical Information
Tavel Rosé 2006Technical Information |
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