2018 Rouge d’été
Description
Our new red is an experiment in producing young reds that we love to drink, “vin de soif”. Turns out this red has some character as well! This red was made with indigenous yeasts and no added SO2 means that it’s as natural as wines come. A brief elevage in aged oak barrels added a hint of toasted walnuts. The young Cinsault blocks (Verger 2015!) and Syrah from Pradugue jardin (2014!) bring a surprising amount of sophistication with notes of summer berries and a vibrant violet color.
| Composition | Cinsault (84%), Syrah (18%) |
|---|---|
| Elevage | 4 months in French oak barrels |
| Fermentation | Indigenous yeasts, Malolactic fermentation |
| Harvest | Night harvest by hand in 12 kilo crates |
| Localisation | Plain of Ramatuelle |
| Parcel(s) | Le Verger, Pradugue jardin |
| Production | 1300 bottles 75cl |
| Soil | Alluvium fluvials (sand, silt, gravel, pebbles) |
| Vintage | |
| Winemakers | S. Roberts / C-H Sans |
| Yield | 45 hl/hectare |
| Color | Violet Red |
| Nose | Raspberry coulis, toasted walnuts |
| Mouth | Blueberry, Cranberries, Crunchy Bing Cherry, Peppermint finish, Raspberry |