Saut de Côte

"Its very beautiful expression has been sedimented by a long maturation in ovoid concrete vats. The fruit emerges refined, almost transfigured, with subtle inflections of dry herbs and sweet spices. Velvety and slender, the tactile unfolding is magnificent" 17,5 RVF Guide 2017

Eye:

Garnet colour.

Nose:

Intense, with aromas of raspberry, cherry, prune and spicy notes.

Palate:

Elegant, fresh and silky, flavours of ripe fruit and spices, velvety tannins, a long and bewitching finish with smoky notes.

To be served with:

Lamb confit, veal kidneys in a casserole, aubergine or courgette gratins (fresh tomato coulis and basil), game birds and (wild boar stew), mutton (in a tajine with cumin or a leg of lamb spiked with garlic), roast duck or duck on the spit, roast guinea fowl, beef (rib steak, fillet, sirloin, onglet), ceps...

Serving temperature: Decant

2 hours before serving at 15° - 17°C.
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Terroir and method of cultivation:

Poor, stony soils of the clay-limestone type. The vines are cultivated biodynamically, under Demeter control, with full ploughing of the soil and no fertiliser used.

Grape varieties: 80%

Mourvèdre and 20% Syrah.

Yield :

27 hl/ha

Harvesting : Manualharvesting

only in the morning, in open-worked crates

Vinification

: After passing through a sorting table, the grapes are put into vats by gravity. No yeasting. Traditional vinification alternating punching down and pumping over. Maceration for 5 weeks. Pneumatic pressing.

Ageing

: 36 months in a concrete ovoid tank without iron.

Production

: 1 800 bottles

Volume:

13% of the total

An exceptional terroir at the foot of the Larzac plateau

The vineyard, which originally covered 14 hectares, is now made up of some twenty hectares equally distributed over the territory of five communes (Jonquières, St André, Lagamas, St Saturnin and Montpeyroux). This arrangement allows us to take advantage of a large number of micro-climates and different types of soil. Very useful in difficult vintages...