A CONCENTRATE OF BLACKBERRY, BLACKCURRANT AND SPICES
Presentation
Presentation
At the foot of the Sainte Victoire mountain, 15 kms from Aix en Provence, in the commune of Puyloubier, this domaine was bought in 1890 by Aurélien Houchart, a negociant and friend of Cézanne and great-grand father of Geneviève Quiot. This family estate has been farmed since Roman times some distance away from the “Via Aurelia”.
Location
At the foot of the Sainte Victoire mountain, near the town of Puyloubier. The domaine is located in the plain between the Sainte Victoire and Aurélien mountains. This very particular situation creates a very specific climate to this area.
Terroir
Clay-limestone soils, with a coarse texture, resulting from the decomposition of the bedrock of the surrounding mountains.
In the vineyard
In traditional culture, the work in the vineyard favors the work of the soil and the preservation of the environment.
Harvest
October
Vinification
Total de-stemming and 20% "saignée" to make Rosé wine. Vatting time : 10 to 15 days at 27-28°C. Matured for 10 to 12 months.
Varietals
Syrah
Grenache noir
Cabernet sauvignon
Carignan
Grenache noir
Cabernet sauvignon
Carignan
Advice
Serving
Serve it around 15°C. We suggest you to refresh it in summer.
Ageing potential
2 to 3 years, 5 years
Tasting
Wine with scents of violet, blackcurrant and white pepper. Supple and deliciously fruity palate. A versatile wine to serve chilled (15-16°C) for more sparkle.
Visual appearance
Vermillon red.
At nose
Red berry and pepper aromas.
On the palate
Red berries with a lovely, well balanced tannin structure.
Food pairings
Barbecues and Italian dishes.
Recipes
SARDINIAN PASTA
You will need fresh Italian sausage (or from Toulouse), pecorino, cherry tomatoes, tomato puree, 1 red onion, 2 garlic cloves, the pasta of your choice (here gnochettis) and a little bit of olive oil.
First, peel and chop the onion and garlic cloves. Peel the sausage. Brown everything with olive oil over medium heat, preferably in a high side pan. Stir well and cook until obtaining a nice homogeneous golden color. Wash and slice the tomatoes and add them to the preparation. Cook for 5 to 10 minutes, gently stirring. Add the tomato puree and cook for 5 more minutes. Meanwhile, cook the pasta, don’t drain them too much and add them to the pan. Mix well and add the pecorino, grating it over the preparation. It’s ready, enjoy your meal ! [+]
Reviews
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VINTAGE 2014 - MILLESIME 2014" [+]
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"VINTAGE 2013: USA: There is a definite touch of stalkiness here, perhaps a consequence of the vintage. It has black currant fruits and balanced acidity, needing a few more months to be developed. Drink from 2016." [+]
USA: Vintage 2011:
With really ripe fruit and juicy black flavors, this is a rounded, warm wine. It tastes of sun, although there is also something more seriously structured about it. Acidity gives freshness, while the tannic structure suggests further aging. Drink now, but better in 2015. " [+]
"With really ripe fruit and juicy black flavors, this is a rounded, warm wine. It tastes of sun, although there is also something more seriously structured about it. Acidity gives freshness, while the tannic structure suggests further aging. Drink now, but better in 2015. " [+]
Vintage 2011" [+]
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"vintage 2011: USA
A balanced and fresh tasting red, with juicy red berry and fruit flavors, offering notes of cinnamon and cardamom. A hint of milk chocolate enlivens the finish. Drink now." [+]
A balanced and fresh tasting red, with juicy red berry and fruit flavors, offering notes of cinnamon and cardamom. A hint of milk chocolate enlivens the finish. Drink now." [+]
vintage 2011" [+]
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Vintage 2011" [+]
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millésime 2010" [+]
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vintage 2010" [+]
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