NOIR & OR
ORGANIC RED WINE 2019
TERROIR
AOP Côtes de Provence.
Produced from the Syrah plot, “Collet du Château” planted in 1978. Grey schists are mixed with chalky-clayey soils.
GRAPE VARIETIES
98% Syrah, 2% Cabernet Sauvignon.
VINTAGE
A rainy 2018 fall allowed the vines to make their water reserves while 2019 was par cularly dry. The beginning of the year was particularly windy, the winter was relatively soft with temperatures starting to cool down by the end of March. The bursting of the buds and the flowering were quite irregular. Such heterogeneity followed up until the harvest where the differences between the grape ripeness lead us to extend the harvest and pick up some plots in several times. Theharvest started on the 22th of August and finished on the 20th of September. The volume is correct and the quality is great.
GROWING
The vineyards are worked by hand, using natural animal fertilizers. Buds are trimmed and a green harvest is practiced 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 after the harvest.
VINIFICATION
All grapes are sorted and harvested by hand, according to their polyphenolic ripeness. The berries are destem- med and transferred into stainless steel tanks. The alcoholic fermentation is run to extract optimum fruit and color, but also to produce an elegant wine. Maceration lasts about 10 days. Once the malolactic fermentation is over, the wine is stored in French oak barrels and concrete egg tanks for 13 months. Two or three racking were accomplished during the ageing. The wine is blended in tanks and bottled at the Château.
TASTING NOTES
Ripe and deep nose, with a creamy dimension, expressing liquorice, morello cherry, blackberry cream. A hint of violet blossom. Texture is velvety with a satiny touch, refreshed by aromatic vibrancy. The ripe and meridional black fruit is tinged with bergamot and spices, the suaveness counterbalanced by minty, balsamic hints. Tannins are structured, dusty and spicy, with a peppery dimension, enveloped by fruit, generous warmth and textural caresses. Wait for 3-4 years and keep around 10-12 years. Pigeon with liquorice and cocoa sauce, cauliflower purée
— Julia & Bruno Scavo
REWARDS
Revue des Vins de France
NOTE : 15/20 Points
MÉDAILLE D’ARGENT
Decanter
NOTE : 91/100 Points