Les Terres Red

Vintage : Historically hot and dry. These are the first words that come to my mind when writing this vintage note. A cold winter, which allowed the vines to find their budding cycle and thus avoid spring frosts. A strong lack of water at the end of winter, but a homogeneous and positive start, already showing very nice grape clusters. A mild and healthy spring but also marked by an absence of precipitation. This cool spring allowed the vines to blossom. The summer was also very hot, with several heat waves reminiscent of the 2003 vintage. It was also marked by its historical drought levels. At last! Here we are on August 15th and the storms are here. No hail but a good saving rain. This will allow a nice end of ripening of the grapes. A month of September with an exceptional weather allowed us to harvest just at maturity.

THE WINEMAKING 

Grape varieties : Grenache noir (45%), Mourvèdre (30%), Carignan (15%), Cinsault (10%). 

Soil: Sandy loam and gravel 

Climate: Land parcels located at 300 meters altitude at the foot of the Luberon mountains. In summer, the microclimate allows Maslauris grapevines to benefit from cool nights which reduce the heat of the day. The presence of the Mistral wind, which is active year-round, plays a key role in the irreproachable healthy state of our grapes. These different factors bring subtlety to our matured grapes and lively to the wine. 

Grapevines: Our vines are certified organic, harvested by hand with the strictest rigor, very early in the morning using headlamps, in order to bring the grapes in cold and thereby preserve their integrity. Vinification: Gravity reception of the harvest. Alcoholic fermentation only by indigenous yeasts in concrete tanks. Blending after 4 weeks of maceration. Slight sulphiting at bottling. 

Aging: 60% in concrete tanks and 40% in barrels. 

Alcohol level: 14% vol.

THE TASTING 

Robe: Garnet red color. 

Nose: Powerful with notes of candied red fruits mixed with a hint of spice. 

Palate: The first aromas are of very ripe cherries. The tannins are supple and elegant. The ageing in wood remains discreet while bringing complexity and length. 

Pairings: Ideal on a platter of cold cuts or with red meat.

Aging potential: Can be drunk today and aged for 10 years.