LE NOIR ET OR
ORGANIC RED WINE 2013
AOP Côtes de Provence.
The specificity of this cuvee is to be produced from the same syrah plot, “Collet du Château” planted in 1978 ; cabernet sauvignon only comes as a
complement. This plot was cleared out and a lovely stone dike wase built, using du out stone blocks. Grey schists are mixed with chalky-clayey soils, so the rootstocks (140 Ru and R110) have been adapted according to the soil changes.
93% Syrah, 7% Cabernet sauvignon.
Average age of the vines : 39 years old.
The winter, rather soft altogether, was marked however by particularly cold episodes, in particular in February, and we had twice some snow. The spring was suitably watered, stormy and rather freshly. The blooming began May 15th and suitably took place. The warm and dry summer settled down in mid-June, favoring a good maturation of the grape. The “véraison” began July 16th. The harvest began on August 23rd and ended on September 25th.
The vineyards are worked by hand, using natural animal fertilizers. We do not use any chemical weed killers. Buds are trimmed and a green harvest is practice to purposefully limit yields. A part of the vineyard is plowed with horses. The area between the rows of vines is grassed over with cereals.
The grapes are picked and sorted by hand, according to their polyphenolic ripeness (depending on the evolution of the maturity, two to three analytical tests and berry tastings are carried out every week in order to determine the optimum harvest date). In the press room, the berries are destemmed, slightly treaded and transferred into stainless steel vats. The alcoholic fermentation is run so as to extract optimum fruit and colour, but also to produce an legant wine. Maceration lasts about 10 days. Once the malolactic fermentation is over, the wines are stored into French oak casks for 18 months’ maturation. Two or three ransfers are performed during the maturation. Then the wine is blended in vats and bottledin the Château.
Dark purple coulour. Nose is intense, creamy, with ripe black cherries, plums and figs. Balsamic herbs, minty touch, pungent spices such as Sichuan pepper as well as cinnamon, nutmeg and cloves come along. A hint of leather completes this complex nose, highly expressive, still very youthful, with great aroma definition. Juicy palate, silky and with a high level of freshness, melting tannins, with fine grain, but firm structure. Black fruit, oaky spices, lots of pepper and dark bitter chocolate up to the long, minty finish. Liquorice and cocoa on the aftertaste. 10-12 years of cellaring to the full development, 20 years of potential at least. A generous wine to serve in its youth accompanied by squab “salmis”, otherwise can pair well with dear fillet served rare and sweet parsnip purée.
— Julia & Bruno Scavo
ON EST D’ABORD FASCINÉ PAR LE NEZ PROFOND DE GARRIGUE
ET DE FRUITS NOIRS QUI FAIT SALIVER. LA SÉDUCTION S’OPÈRE EN BOUCHE AVEC
UNE TEXTURE SOYEUSE DU TANIN, QUI S’ÉTIRE DANS LE SENS DE PROFONDEUR
ON AIME L’AMPLEUR PRÉCISE, COMME CISELÉE POUR L’OCCASION ET TOUT EN SÉRÉNITÉ
Le Vigneron, Denis Hervier
ENCORE MARQUÉ PAR LE BOIS, CE ROUGE SE MONTRE SAVOUREUX,
FERME, MAIS IL ÉVOLUERA AVEC ÉLÉGANCE
Revue des Vins de France
NOTE : 15/20 Points
NOTE : 91/100 Points