Languedoc-Roussillon

Dom. Brunet

RVB de base

Overview

Dom. Brunet is not just another pretty label from France. These are serious wines produced from singular terroirs. Typically, French varietals such as these would all come from the same general growing area and earn the Vin de Table designation. Each Dom. Brunet wine is produced from a separate and distinctive growing area. The Pinot Noir for example is grown in the Limoux appellation which enjoys an Atlantic and Mediterranean influence, ideal for Pinot Noir. Our Malbec is from the Pays d’Oc region. The Sauvignon Blanc is from Gascgony, ideally suited to white wine making with its maritime influence and cool clay soils. The newest varietal, Muscat sec, is made from the noble Muscat Blanc a Petits Grains and is grown in the Languedoc-Roussillon region which is famous for its sweet wines.  The last wine of the group is the Chardonnay. It is grown on the cool plateaus of the Herault valley in southern France. Thirty percent of the cuvee is aged in new oak barrels with the remaining seventy percent is matured in stainless steel tanks.


Malbec de Pays d'Oc

Malbec

The Soil: Clay and limestone composition.

The Vines: 100% Malbec grapes planted at a density of 6,000 plants/ha. Traditional growing methods are employed under tight supervision; the soil is plowed;  single Guyot pruning is done to remove unwanted new shoots, and to thin out grape bunches and leaves.

Vinification: Traditional. Grapes are destemmed, then fermented for 20 days at a temperature of about 29°C.  Partially aged in second-year barrels.

Tasting Notes: Deep scarlet in color, bright and limpid. The bouquet reveals notes of red fruit, with a slight touch of licorice. On the palate, the wine is round and beautifully balanced, delightfully harmonious. A real pleasure to drink.

Serving Suggestion: When young, pairs well with charcuterie, grilled meat, and young cheeses. When older, it is best when accompanied by red meat (steak, beef, venison) or with duck.

Cellaring Potential: Excellent cellaring potential, but may also be drunk immediately (if decanted 15-30 minutes beforehand).

 

 

 


Chardonnay de Pays d’Oc

Chardonnay

The Location: Grown on the cool plateaus of the Herault valley in southern France.

The Soil: Clay and limestone composition.

The Vines: 100% Chardonnay grapes. Traditional growing methods are employed under tight supervision; the soil is plowed;  single Guyot pruning is done to remove unwanted new shoots, and to thin out grape bunches and leaves.

Vinification: Traditional. Grapes are destemmed, then fermented for 20 days at a temperature of about 29°C.  Thirty percent of the cuvee is aged in new oak barrels with the remaining seventy percent matured in stainless steel tanks.

Tasting Notes: This is a lovely, inexpensive French white in the true Burgundy tradition. No oak, no butter.  Ripe fruit fragrances; crisp and dry, yet still lush and soft on the palate.

Food Pairings: Pork, rich fish (salmon, tuna, etc), vegetarian dishes, poultry.

 

Domaine Cottebrune – Faugères

grd_domaine_cottebrune

 

Situated in the lowest foothills on the southern side of the Massif Central and overlooking the plain of Béziers, the vineyard of Faugères extends across a soil of brown schist and benefits, thanks to its altitude, from a micro-climate, much more moderate than in the plain. As a result, the wines elaborated in this area are fresher and well-balanced. The estate is situated on soils with steep slopes where the vine is planted at a high density (7500 rootstock/ha).

Situation: The first step of the Massif Central on the plain of Beziers, located within the districts of Cabrerolles and Caussiniojouls.

Surface area: 10 hectares.

Soils: Brown schist.

Grape varieties
Red : grenache (40%), Syrah (50 %), Mourvèdre (10 %).
Whites : grenache gris and blanc, roussanne, vermentino.

Yield: 20,000 to 30,000 bottles / year.


AOP Faugeres “Transhumance”

Gaillard Cottebrune TranshumanceSurface area: 5 hectares.

Grape varieties: 55 % Syrah, 35 % Grenache noir,10 % Mourvèdre.

Soils: Brown schist.

Yield: 30 hl/ha

Maturing: 14 months in barrels (25% new) for the Syrah, Mourvèdre and Grenache wines with the most structure and in vats for the other wines.

Tasting Notes: Strong, rich, concentrated and still very well-balanced. Can be consumed early, however worth ageing as it will become more harmonious and refined.

 

 

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AOP Faugeres Blanc “Cairn”

Gaillard Le Cairn Cottebrune FaugeresSurface area: 1 hectare

Grape varieties: 33% Roussane, 33% Vermentino and 33% Grenache Blanc

Soils: brown schist

Yield: 16hl/ha

The grapes are derived from young vines planted in 2008 in the upper part of the village of Liquiere at an altitude of 200 to 350 metres. The vineyard is strung up on poles. Its high density (7,500 vinestock/ha) favors the growth of foliage and deep roots, thereby producing concentrated grapes.

Tasting Notes: Fresh, fruity and round. This wine is elaborated from three expressive grape varieties that fully reveal the potential of these Languedoc terroirs

 

 

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Domaine Madeloc

The Estate

Pierre Gaillard, winemaker of Côte Rôtie, Saint Joseph, and Condrieu, has always been fascinated by the scenic beauty of Banyuls and the quality of the soil.  He obtained Domaine Madeloc from the Pagès family in 2002.

The vineyards of Madeloc cover a total area of 29 hectares, including 23 hectares planted within the communes of Banyuls, Cerbère, and Port-Vendres.  The plots are scattered between the sea and the mountains at altitudes between 2-450 meters above sea level. The vines are exposed to the north, south, and the east which enriches the complexity of the wines by the multitude of microclimates.  Protected from the wind, the plots planted within the valley have a very warm climate, ideal for the maturity of the Banyuls.  The plots closer to the sea have a cooler climate, ideal for the slow ripening of the grapes and balance for the Collioure.

The grape varietals planted are typical of Roussillon, however, marked by notes of the Rhone Valley.  Grenache is the majority grape used for the Banyuls “Vintage” and is blended with Grenache Gris and Carignan old vines for Banyuls “Traditional”.  The Collioure Rouge is a blend of Grenache, Mourvèdre, Syrah, and Carignan.  The Grenache Gris is one of the components of the white Banyuls.  This varietal is associated with Vermentino and Roussanne for white Collioure.


Robert Pages

AOP Banyuls Rouge Robert Pages

The Vines: 90% Grenache noir, 10% Grenache gris. Grenache noir is a grape variety with various red berry aromas (cherry, black currant), stone fruit, licorice and caramel. Grenache gris offers further complexity with mineral-type notes.

The Soil: The parcels are situated at the bottom of the valleys, in the hinterland, offering the most warmth. Thanks to this location, the grapes of Banyuls achieve excellent maturity. The structure of the schist allows the vines’ roots to seek the resources they require deep underground. As a result, the wines express freshness and finesse.

Vinification: A manual harvest, then the traditional red Banyuls is a blended vintage. When about 80 g/l of residual sugar is left over, the wine is muted with pure alcohol (99 % vol.). The wine is then matured in a 30 hl cask or a glass demi-john left out in the sun to provoke oxidation, and therefore quicker aging.

Tasting Notes: This rancio develops prune, dried fruit and gingerbread aromas. The balance between the sugar and alcohol – generally dry –offers good length with coffee and walnut notes on the finish.

Annual Production: 4,000 bottles


Serral

AOP Collioure Rouge Serral

The Vines: 80% Grenache Noir, 15% Mourvèdre, 5% Syrah Grenache noir offers red berry, licorice and caramel aromas. Mourvèdre and Syrah, which are much stronger, contribute structure, strength and complexity.

The Soil: The parcels, situated at an altitude where the temperature is cooler, are perfect for dry wines. The schist soil offers mineral characteristics, elegance and strength to the wines of this terroir. The high density of the rootstock per hectare (6 000 rootstock/ha)allows the vines grow roots deep down underground where they find limited water supplies.

Vinification: A manual harvest takes place.Then the wines are fermented in vats with a cold maceration beforehand and a hot fermentation afterwards. These various stages gently extract of aromas, colors and silkier tannins. The maturing is essentially carried out in vats 18 months in vats (70 %) and in barrels (30 %), in view of obtaining a pleasant and fruity wine. It conserves the red berry aromas of the Grenache Noir. The use of oak barrel ageing offers structure to the Syrah, the Mourvèdre and the best batches of Grenache, by also adding length and fat.

Tasting Notes: Dark color with intense aromas of red berries, of licorice and of vanilla. Melted tannins on the palate. The ripened Grenache offers fig notes on the finish and the Mourvèdre coasts the wine with pleasant smoky notes. Easy to drink.


Magenca

AOP Collioure Rouge Magenca

The Vines: 60% Grenache noir, 20% Mourvèdre, 20% Carignan. Grenache noir offers red berry, licorice and caramel aromas. Mourvèdre and Syrah, which are much stronger, offer structure, strength and complexity. The Carignan adds freshness.

The Soil: Soil: Schist. Yield: 17 hl/ha. The parcels of Grenache, co-planted with Carignan, are almost a hundred-year-old. Situated at an altitude where the temperature is cooler, they are perfect for dry wines. The schist soil offers mineral characteristics, elegance and strength to the wines of this terroir. The high density of the rootstock per hectare (6 000 rootstock/ha) allows the vines grow roots deep down underground where they find limited water supplies.

Vinification: Handpicked harvest. Fermentation in vats. Maturing for 18 months in barrels (30 % new oak). Each grape variety and each parcel is harvested and vinified separately in view of obtaining the best phenolic ripeness and achieving the full expression of the terroir’s diversity. After the maturing period, the wines are tasted to determine the best blend, resulting in a premium product. The wines are fermented in vats with a cold maceration beforehand and a hot fermentation afterwards. These various stages delicately extract aromas, colors and silkier tannins. The malo-lactic fermentations take place in barrels to obtain velvety tannins and to ensure a better exchange between the oak and the wine.

Tasting Notes: Respecting the traditional style of Collioure and with its delicate farming in tapered tanks, Magenca is delicate and elegant with tannins present but melted.

Food Pairing: Goes well with saucy game and meat dishes.

Annual Production: 7,500 bottles