Beaumes de Venise 2019 - Domaine des Bernardins - Beaumes-de-Venise AOP

This beautiful red Beaumes de Venice wine of the area of Bernardine, presents a brilliant Ruby cherry-colored dress. In the face of complex aromas of black fruit, spicy notes emerge and lavender floral notes and flowers of scrubland. In the mouth it exudes a freshness, a nice fruity with soft integrated tannins.

Family owned for five generations, a bottle of Muscat of 1847 in possession of the field shows the length of the field. In the field of Bernardine, they started to make wine in the early 19th century. The former property of the Bernardine monks has been converted to a winery. Mr Louis Castaud was the first to be alarmed of the virtual disappearance of the traditional production of the village and obtained the appellation Muscat de Beaumes de Venice in 1945 after years of work and tenacity. His family has been able to grow the field of Bernardine by combining know-how and tradition. Today his daughter Renée Castaud always attends the life of the field. His granddaughter Elizabeth, her husband Andrew Hall and their son Romain develop this wine which is part of the family history.

The vineyard and the land are the essence of the wines of this area. This is where it all begins and where they concentrated their efforts throughout the year. There are no great wines without great grapes.

The tillage are essentially manual. Five people full-time work in the vineyard in addition to seasonal teams during the work in green and the harvest in order to bring out the best in their vineyards. Manual work and the interest for each vine are essential. It is as well as the size, disbudding, trellising, stripping and the harvest is made by hand with meticulous care.

The maintenance of the floor is done by traditional ploughing. Organic manure are basis of grape marc.

The field work and respect the national repository of "sustainable agriculture".

Protection of cultures, they use pesticides only when necessary and justified and by splitting, suitably, treatments, so as to minimize the quantities of products used. They promote cultural and biological methods to reduce the use of plant protection products. Grassing for soil, debudding and thinning of the vines, biodiversity in edge of plot: olive trees, almond trees, romarins, capers and cypress.

In a spirit of respect for traditions and using the best of technology, Andrew Hall master of Chai and his son Romain Hall Œnologue take to heart to follow the family tradition.

Two cuvées of red are developed in the field. Terroir wines produced from 2 typical grapes of the sides of the Rhone: Grenache and Syrah. They don't follow a recipe of winemaking, but they make permanent research to focus on the expression of the terroir and the particularity of the vintage. Without excess to the overripe and the over-extraction, the freshness of the wine and its balance is essential.
In a fermentation for 15 days in a concrete tank, they seek to extract sweet tannins and anthocyanins essential to the structure and the color of the wine. No contact with the wood is conducted during breeding. Thus the features of their land will be able to out freely.

Terroir

A terroir is a geographical space delimited (like the vines of Beaumes de Venice and the lace of Montmirail) defined from a human community that built throughout its history a set of distinctive cultural traits, knowledge and practices based on a system of interaction between the natural environment and human factors. The know-how involved reveal an originality, give a typical and allow a recognition for products or services originating in this space and so for the people who live there. The terroirs are alive and innovative spaces that cannot be equated with the only tradition. (INRA/INAO working group proposed definition from a).