Grape variety: 100% Cinsault
Vinification: Pre-fermentation cold maceration, “Saignée” at 10%, gentle extraction by pumping over, 90% destemmed, 10% whole bunches, natural vinification (no inputs). Complete fermentation of 12 days. Aging on lees in concrete tank 90% and oak (demi-muid) 10% for about 5 months.
Tasting notes: This is a wine of great pleasure and delicacy, around notes of violets and small red fruits on a very elegant tannic structure. The mouth is juicy and fresh. To enjoy around a charcuterie board, during a barbecue of grilled meat. Serve slightly chilled around 14 to 16 degrees.
Technical Sheet - Domaine des Garriguettes - Beret Bleu (pdf)
DownloadGrape varieties: Grenache White 70%, Clairette 20%, Ugni Blanc 10%.
Terroir: Saint Laurent des Arbres terroir, sandy soils.
Vinification method: 80% fermentation in stainless steel tanks, 20% fermentation in 500l oak barrel.
Tasting notes: Silver colour with subtle golden reflections, a first nose of yellow fruits, peach and pineapple, followed by notes of honey and roasted fruits. The palate is fresh and balanced, the finish on apricot. An accessible wine that can be enjoyed immediately.
Food pairing: apéritif, barbecues, salades or chargrilled fish.
Technical Sheet - Domaine des Peres de l'Eglise - L'Esprit Blanc (pdf)
DownloadGrape varieties: Grenache 70% and Cinsault 30%
Terroir: Gissac in the town of Saint Laurent des Arbres terroir, sandy soils.
Vinification method: 100% fermentation in stainless steel tank
Tasting notes: Ruby colour with purple reflections of youth. Nice attack of raspberry and wild strawberry red fruits. The nose is frank and explosive. The palate is greedy, round and crunchy on the red fruit coulis.
Food pairing: An easy drinking wine, pairs perfectly with a barbecue or pizza.
Technical Sheet - Domaine des Peres de l'Eglise - L'Esprit Rouge (pdf)
DownloadGrape varieties: Grenache 85%, Mourvèdre 10%, Syrah 5%.
Vinification method: Long maceration in concrete tanks.
Ageing: 12 months in foudres (50%), barrels (30%) and concrete tank (20%).
Tasting notes: Deep garnet colour with purple reflections. Nose is complex aromas of stewed red fruits (blackcurrant, blackberry, crushed strawberry) prune jam and notes of almonds. An expression of garrigue on the palate with a mineral finish and smoky notes.
A great wine for ageing 10-20 years.
Food pairing: Red meat in sauce, quail, pigeon, duck
Technical Sheet - Domaine des Peres de l'Eglise - CDP - Le Calice de St Pierre (pdf)
DownloadGrape varieties: 100% Grenache Noir – Vines 38 years
Harvest: Manually in 10kg crates. A first sorting is done at the plot and a second one at the cellar. Press of destemmed bunches
Vinification method: Cold pre-fermentation maceration: 8°C – 6 days / Alcoholic fermentation: 24-28°C / maceration: 20-22°C – 3 to 4 weeks
Tasting notes: The colour is ruby with brown reflections. The nose is expressive and reveals aromas of eucalyptus or liquorice. The mouth is fresh and greedy, it reveals aromas of raspberry, wild strawberry and cherry. The tannic structure is dense, emphasizes the texture and provides good aging potential
Food pairing: Pair with a porcini mushroom linguini, or a thyme roasted prime rib with sweet potato fries.
Technical Sheet - Domaine La Rouge Jouvence - Le Ciel (pdf)
DownloadGrape varieties: 100% Viognier from 15 year old vines
Harvest: The grapes are harvested manually in 10kg crates. A sorting is carried out at the plot followed by destemmed bunch pressing
Vinification method: Static settling at 6°C, alcoholic fermentation between 13 and 16°C . No Malolactic fermentation
Ageing: 5 months on fine lees in stainless steel vat.
Tasting notes: The colour is clear with silver reflections. The nose presents a fine aroma of white fruit such as white peach and is embellished a second time with floral notes. The mouth opening is fresh, the wine is well balanced and presents a superb inviting length, mineral, flinty style.
Food pairing: for a starter, served with a salmon gravlax topped with a dill cream garnished with fennel seeds. As a dish, with an aioli made with finely garlicky homemade mayonnaise.
Technical Sheet - Domaine La Rouge Jouvence - Caterole (pdf)
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