amarchinthevines

Learning about wine, vines and vignerons whilst living in the Languedoc


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From vine to wine – Vendanges 17

There are numerous different tasks during the vendanges, I thought I’d expand on a few as I reflect on the last two days. Both Thursday and Friday began with lovely sunrises over the vines as we picked, almost worth the early start to the day.

Picking was done by the half dozen Moroccan workers who work non-stop and chatter away even faster. This year there was a more stable team working with Jeff, on previous vendanges there has been a core of people with lots of others coming to spend a couple of days and then moving on. Many of these did sterling work, such as Thomas and Charles, but with an unchanging team for three weeks progress has been smooth.

In the vineyard Julien and Vincent took charge along with Selene, Max, Roxane, Ambroise and  Jeremy. Michel ferried the grapes to the cellar where Jeff controls the process of turning fruit into wine. The team (including myself) would also help out in the cellar as needed, Jeff aiming to give opportunities to learn about the winemaking process to everyone. Ever the teacher.

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This photo shows Roxane, Selene and Max picking Carignan. Roxane is cutting the bunches whilst Selene and Max carefully sort through their bunches to remove anything untoward such as insects, leaves, rotten or dried berries. On the other side of the vines are other pickers to ensure everything is taken. The bunches go into buckets and when they are filled they are emptied into the cases stored under the vine.

Michel arrives in the vineyard and drives between two rows to collect the cases, often supported by Julien. The grapes are returned to the cellar as quickly as speed limits allow, unloaded and subjected to further sorting.

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In the photo below Ambroise is checking for anything which escaped the pickers or fell into the cases whilst waiting to be collected. This year the grapes have been very healthy and so no need for the sorting table to be used. However, snails often sneak into the bunches and cases seeking some nourishment in the very dry weather.

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The bunches are either pressed immediately, eg for white wine or sent to vat. In the latter case they will be destemmed first or sent as whole bunches depending on the style of wine Jeff decided will be most suited to the grapes. They will spend a day or two there before the process of debourbing or délestage. The juice has now been sitting on the skins, flesh and pips which form a cap on the top of the juice or sink to the bottom of the vat. Délestage involves removing the juice from this mass when it has absorbed as much colour, flavour, tannin as Jeff deems optimal. The juice heads to a new tank to recover. In the video below you will see that it passes through a machine which cools down the juice. Fermentation produces a lot of heat, too much can bring problems which would spoil the wine. That is the main reason why Jeff also invested in new temperature controlled stainless steel tanks this year, especially for white wines.

The fermentation begins promptly, the healthy yeasts produced by the grapes themselves triggers the process of turning grape juice and its sugars into alcoholic wine. Odours of bread making and fresh fruits fill the cellar, hints of the pleasures of Mas Coutelou 2017 wines ahead.

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Skins after pressing

Meanwhile, after pressing the grapes skins are recovered from the press itself and put into a large container. There they will ferment and produce the base for brandy and spirits, nothing is wasted.

More interesting varieties were harvested these two days. Top left above is Muscat D’Alexandrie, large oval grapes tasting of pure grape juice. Carignan Blanc is one of my favourite white grapes from the region, it makes dry, complex wines. The middle row shows Carignan and Cinsault picked these days. Last but certainly not least, Castets is a rare red variety, less than 1 hectare in the world and much of that is in Peilhan. Sadly, it too has been hit by the dry summer, lovely quality but lacking in volume, a summary of this vintage.

And, after a hard day for some of us my T shirt shows the fruit of the day. Whilst Icare takes things at his own pace.


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Visitors – Vendanges 17

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An unusual few days to report upon. Let’s start with some bad news. Twice in the last week people have dumped their rubbish in Jeff’s vineyards. As these were at opposite ends of the village it must be assumed that there are two selfish, anti-social idiots who would prefer to spoil the local environment than drive to the local tip (déchetterie).

Another unwelcome arrival was Hurricane Irma in the Caribbean. Jeff’s sister Catherine and her husband live on Guadeloupe so we were all concerned for their welfare. Happily she reported that the worst of the storm missed the island. Others may not have been so lucky of course.

 

For me there was one more unwelcome visitor. As I entered the cellar on Tuesday morning I mentioned the smell of Carbon Dioxide in the air. This had built up from fermenting grapes and with the cellar being less busy than usual the CO2 had built up. As Tuesday was hot the cellar doors stayed shut as much as possible and with remontages and open vats the CO2 was strong. Alas it seems I am particularly sensitive to it and it made me breathless and nauseous. I can understand better how some people have serious accidents with gas build up when they are working at open cuves. Maybe it’s because I’m getting old but the others were unaffected, and I’m the non – smoker! Happily, I have soon recovered.

Yet another visitor arrived in the form of the inspector who controls organic certification for Ecocert. I wrote about her annual visit in 2014, this was a spot check during vendanges to ensure that everything is done following organic principles. Reassuring for those of us who want to know that Bio wines are truly organic. Obviously, there was no concern as Mas Coutelou goes well beyond the standards required.

Animal visitors too. Buried in a case of Grenache from Sainte Suzanne was this 6cm caterpillar, quite a size. And, amongst the Carignan vines today was this dragonfly who was there with others and many butterflies. Which makes the actions of the fly tippers even more senseless.

And so to grapes. More cépages to keep me happy. Piquepoul Gris and Terret Blanc along with Maccabeu picked from Peilhan on Tuesday morning will form a new white wine. The pink tint of the Piquepoul Gris will not colour the wine as it was pressed directly to remove the juice from the skins.

The aforementioned Grenache was supplemented with more Grenache on Wednesday this time from La Garrigue. So good was this harvest that Jeff is considering making a special cuvée with it. Together with the excellent Syrah from the vineyard La Garrigue has certainly performed well this year. Cinsault from Segrairals followed on.

With smaller yields and dry weather the picking has been quick this year, efficient too with an excellent team working well. You will see in the photo below how they work in pairs across a vine to ensure that all the fruit is picked, hopefully avoiding each others’ fingers.

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So, what remains? Well probably five days of vendanges with Cabernet, Mourvèdre and Carignan still to come, the latter of course being the headline act in recent years. There are also a few rows of vines in Peilhan, eg the reds such as Oeillade and Castets and more Muscat too. All is set fair for a good finish.

 

 


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Routine and variety – Vendanges 17

Ambroise, Selene and Vincent in the Syrah

A week into picking and the team is in a routine, working smoothly to steadily bring in the grapes. The quality remains high but there can now be no doubt that the ongoing dry spell has taken its toll. Quantities are down by up to 50%, bottles of the 2017 Mas Coutelou wines will be more difficult to seek out I’m afraid and, inevitably, more expensive.

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Flower Power

Thursday saw the Flower Power vineyard picked (Rec D’Oulette to give it the proper name) and just 7 cases of grapes were returned from the 0,4ha of vines. They are young still and will have found it hard to cope with the arid conditions.

Julien and Max in Rome

Rome, too, was picked and I went along as this is my favourite vineyard. Cinsault, Muscat and all three types of Grenache were harvested. From Peilhan came Grenache Gris and a few rows of the Maccabeu which will go into the PM rosé wine.

Muscat, Grenache Blanc and Cinsault (left from Rome), Grenache Gris and Maccabeu from Peilhan on the right

By now we are into the second stage of the vendanges. The grapes picked previously have been sitting on skins for varying lengths of time to extract colour and flavour but they will be separated when Jeff decides that further contact will not enhance the wine further. The juice is pumped to a new tank leaving the skins and pips behind to be used as marc for distilling.

 

This process of remontage is carried out increasingly as more tanks fill up. Tracking which wines are where is a skill in itself, each time the wine will be tasted and sent for analysis to ensure that acidity, sugars, potential alcohol are all correct and no nasty surprises await.

Jeff took me round a few of the vineyards to check on their progress for picking. We started with the Carignan, then on to the Mourvèdre and Cinsault of Segrairals. In all cases the pips and stalks showed us that more time was needed, they are still a little too green. Tasting the grapes showed plenty of sweet fruit but that greenness would not be good in the finished wine.

Cinsault after pressing

Cinsault after pressing, like modern art

 

Friday was based in the biggest parcel, Segrairals. Cinsault grapes first, to be pressed immediately so that a light pink juice emerges ready to be blended with the other rosé grapes. This happened on Saturday so that all the rosé grapes will ferment together to blend fully. Jeff explained to me that Cinsault is harder to press than most, the large berries contain a lot of pulp which breaks down less easily.

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Syrah, Segrairals

 

Afterwards the remaining Syrah was tackled, again I went along to help with a bit of picking as well as doing the sorting with Jeff back in the cellar. The tri was not too difficult as good, firm bunches of healthy grapes came in case after case. Never mind the width feel the quality seems to be the motto, for Jeff’s sake greater quantity would be welcome.

More remontage, more testing in the cellar. It was good to see the white wines in good condition with fermentation already lively; bready, yeasty smells began to fill the cellar. More Syrah would be picked on Saturday morning but, readers, I admit that I took a break. The hard work, rich variety of grapes and early mornings meant that this time AMarch was not in the vines.

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Midsummer at Mas Coutelou

After a month back in the UK due to bereavement I apologise for not posting for the last two weeks.

It was good to return to the Languedoc even in the midst of a midsummer heatwave. After a day’s acclimatisation I was at Jeff’s on Thursday morning, good and early. Well I thought so though he and Julien had been at work in the vines from 6am! Michel and Vincent were busy labelling some bottles of 7, Rue De La Pompe.

Leon Stolarski and his wife Diane arrived to meet up with Jeff, I can reveal that Leon will be the importer of Mas Coutelou wines in the UK along with Noble Rot bar in London. I showed them the updated cellar and Jeff led us on a tasting through the 2016 wines, of which more next time.

Almost as much as the people I missed the vineyards. They offer such variety, calm and beauty. The one advantage of being away for a while is to see the change over a month. The sun has seen off the wildflowers, the greenery of the vines now contrasting sharply with the parched grass. The flowers on the vines have also long gone and the grapes are now well formed and starting to swell, the size of peas. There is no sign yet of the red grapes starting to change colour (véraison).

The vines look to be in very good health. The 700mm of rain through the winter, the spell of very cold weather too have helped them to rest and be strong, a vibrant green colour. The humidity of recent days brings the threat of mildew and oidium (downy and powdery mildew respectively) and Jeff has sprayed the vines with organic treatments to help them fight against the disease.

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Mildew spots

The other main risk is from snails. In 2016 they ravaged Flower Power vineyard for example, reducing the harvest there to virtually nil. There is less evidence of them there this year but there are huge numbers in Peilhan and Segrairals. In the former they are covering the trees which Jeff planted around the vines a couple of years ago, feasting on the greenery amidst the parched vegetation.

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Nevertheless so far so good, 2017 promises to be a good vintage.

 


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Mas Coutelou 2016

Version francaise

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Tasting September 27th

It was a year of difficulties as I have reported on here many times. From a virtually arid winter and spring to a chilly early summer and then a very hot summer the vines had a struggle to cope with the bizarre climate. Add in a hail storm, snails eating away large numbers of grapes and mildew. No surprise then that the quantity of wine produced was much reduced, bottles will be much scarcer than previous years – so when you get the chance buy them. If quantity is down then what about quality?

I have had the good fortune to taste through the range of wines on two occasions. On September 27th the wines were in their infancy settling in tank, the team got together to gain first impressions. In late January and in February this year I tasted them again with a number of visitors. What I tasted was the wine from the different vineyards before it was then assembled into the various cuvées which Jeff will eventually put out. Therefore, my notes are about the ingredients rather than the finished dish.

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Tasting January 28th

I decided to simply publish my notes as I wrote them on the two occasions – no editing, just my personal impression at the time. Already these wines had changed a great deal after 4-5 months and they will have changed again even before being assembled into Le Vin Des Amis etc.  I have chosen only the main wines, there are several other cuves with other wines but these are the main wines of Mas Coutelou.

September 2016

January / February 17

  1. Muscat Petits Grains – 2 weeks maceration, fairly neutral nose but fresh Muscatty flavour with tannins / texture. Orange flavour in there – G

Nose is Muscatty and orange blossom. No real grapey Muscat flavours but a dry                   wine, fresh,  direct and clean. Little drying on finish but coming together well. – G

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  1. Carignan Blanc – little reduced on nose, nice fresh acidity and appley fruit. Still cloudy – G

This has improved, white flower aromas, fresh, white fruits, very long – VG

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  1. Maccabeu/Grenache Gris/ Muscat – Lovely pears and red apples. Fresh acidity, lovely. Full, nice texture – VG

Some residual sugar still but direct fresh fruit – pears and apples – G

  1. Cinsault (Segrairals) – assembled with marc from Syrah. Nice fresh acidity – OK

Not tasted 

5. Grenache Ste Suzanne – Little green, quite acid, some spicy after notes. A bit tart –             OK

 11.5%, light but fruity and grapey, lost its tartness, more round – QG

Lovely grenache

Grenache just picked

6. Syrah Ste Suzanne – Nice, perfumed, red fruits, good acidity and soft tannins – G

Very attractive red fruit nose, has some heft yet only 12%, rich and easy to drink – G

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Syrah from Ste Suzanne

 7. Flower Power (plus others) – Round red fruits, lively, red fruit flavours – QG

Syrah and Cinsault in there too, nose is lovely, really attractive with red fruits and              floral. Nice round easy fruits – G

8. Syrah Segrairals – Still fermenting, quite a lot of residual sugar. Nice, fresh acidity,              red fruits – G

Not tasted

9. Syrah La Garrigue – Slight acetate nose, Round dark fruits. Nice texture and mouth             filling – G

Dark, ripe round fruits on nose and flavour, plummy, a little closed, good tannins –             G

10. Grenache La Garrigue – Nice ripe cherry aromas, good acidity and texture. Ripe –                G+

Very fresh and open, round ripe fruits. A little residual sugar still – G+

11. Mourvedre – Very attractive floral aromas, some sugar still, raspberry fruit – G

Improved a lot, a little reduced but liquorice flavours, dark and how it builds in                  the mouth, could be a surprise star – VG

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Mourvedre I picked

12. Carignan – lovely dark fruit, very fruity and fresh flavours. Very clean finish,                      almost slatey minerality – VG

Still working, a little spritz. Quite acidic as yet but there are dark ripe fruits and                  these are playing together on the palate, will develop well – G

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Still fermenting

Overall, the general impression is of good quality with plenty of freshness and fruit to balance. Mourvedre could provide the star wine of the year which would be a surprise, though the Carignan will no doubt improve and be a star once again. The whites, in various styles, are again showing how good white wines can be in this region.  After a very problematic year it is surprising that the wines emerged so well, testament to healthy vines and a skilled winemaker.

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Celebrating 2016 with a lovely Bibonade rosé

 


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RAW too

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And so to the wines at RAW which contain sulfites above 20mg/l, in other words sulfites added. Reading Alice Feiring’s book ‘Naked Wine’ she tells of how the founding father of natural wine Jules Chauvet used SO2 as do some of the movement’s well-known figures such as Foillard and Puzelat if they feel they need to do so in order to protect that particular wine. Natural wine is about more than just sulfites though its reputation seems to be bound with that additive. RAW’s own charter is worth reading on the subject.

I did enjoy many wines at RAW which are above my artificial 20mg/l mark. There are a dozen domaines worthy of mention so I shall be brief in describing them. Again I refer you to the RAW website for more information (via links) and also to David Crossley’s website for more detailed descriptions on some.

Vinca Minor (RAW link)

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Sonoma Chardonnay (from domaine website)

Confounding all my prejudices about big, sweet California wines this domaine’s hallmark was freshness and a light touch. Whether a peach aroma Sonoma Valley Chardonnay 2016 or a juicy, red fruit Redwood Valley Carignan 2015 and even a Cabernet Sauvignon 2015 Santa Cruz Mountains – all these wines delivered everything you’d want in flavour and drinkability together with some complexity. Together with The Scholium Project I am converted to West Coast wines.

Okanagan Crush Pad (RAW link)

And Canada too. This is an interesting project where as well as making their own wine new winemakers are helped to make theirs too. Read more at the link above. Their Haywire wines were very good, providing an interesting contrast for me. As stated before I am not the biggest fan of extended skin contact wines, but here was a Free Form Sauvignon Blanc 2015 of 9 months maceration which was fruity as well as having texture, very good. I preferred it to a more traditionally made Pinot Gris. On the other hand the red skin contact was outshone by a beautifully fresh Water And Banks Pinot Noir 2015, classic grape character with red fruits and an earthy crunch. Lovely.

Vins Du Jura Thill (RAW link)

Jura wines are very on trend and with good reason, there are many excellent wines being produced there. I visited the region 20 years ago when Jura wines were hard to find because nobody was interested, now they are hard to find because they are in demand. I have had the good fortune to taste many excellent producers before including La Pinte, present at RAW. This domaine was new to me however, and another name to add to my list of must buys.

The Crémant Cuvée Adrian 2014 would certainly fit nicely into any occasion, refreshing tasty sparkling Chardonnay. The Chardonnay Sur Montboucon 2015 was even better with round , green and yellow fruits, great character. Perhaps my favourite wine was the Poulsard 2014, very light like a rosé in colour but packing dense rose and red fruit aromas and long red fruit flavours. One of my wines of the event. A word too for Vinum Paléas 2015, Éric’s straw wine with a slight honey note but dry and refreshing. Skilled winemaking.

Yves Duport (RAW link)

I don’t recall drinking wines from Bugey before. I will again. Again wines marked by a freshness and pure fruit . A lovely, fresh Chardonnay les Côtes 2016– more direct and zesty than the Jura style but a good food wine. The Pinot Noir Tradition 2016 made another comparison with the Jura and again it was more direct, good red fruits, ripe and clean. My favourite was the Altesse De Montagnieu “en Chinvre” 2016 which is quite a mouthful! Roussette is the grape and there was a grapefruit, citrus attack with a soft finish, really good.

It really is good to see a region fighting back led by a producer who lets nature speak.

Le Vignoble Du Rêveur (RAW link)

I was delighted to bump into Mathieu Deiss again. I have met him at a couple of tastings before when he was showing the wines of the family domaine with his father at the helm. I love those wines and their philosophy of place rather than grape. He is a passionate young winemaker and I am happy, but not surprised, to say that his own wines are crackers too.

Singulier is a blend of various white grapes, mostly Riesling made by carbonic maceration. The 13 was nice but the 15 was even better, singing with zesty fruit and character with mo SO2 either. It was another skin contact wine which made sense adding that characteristic texture to the fruit. Vibration 2013 was a Riesling with quite the best aromas of any wine at the Fair. Classic Riesling, zesty and long fresh flavours which grew in the mouth. Pierres Sauvages 2013 is a blend of Pinots; Blanc, Gris and Noir but made as a white wine so no long skin contact with the Noir grapes. This filled the senses, it is still developing in bottle I would say, lovely.

Hauts Baigneux et les Tètes (RAW link)

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To the Loire, that hotbed of natural wine and another new domaine to me based in Azay Le Rideau. I liked the reds but Loire reds are often a blindspot for me and it was the white wines which really stuck out, based on Chenin Blanc. The Azay Le Rideau ‘Les Chênes’ 2015 was a classic Loire white with zest and minerality, textured and fruity. I also liked the Blanc Chenin 2015 made in concrete eggs which seemed to have a richer depth. More young winemakers making an impact, the future looks good.

Chandon de Briailles (RAW link)

I have bought wines from this domaine in the past and was pleased to see them here at RAW. This is a classic Burgundy domaine and I love good Burgundy. No disappointments here, lovely Savigny and Pernand Vergelesses but there were two stand out wines. Corton Blanc 14 was a reminder of why Chardonnay in Burgundy can be just about perfect. The aromas and flavours seemed to have limitless depth, from apple and green fruits to rich, round hazelnuts. A stunner. And the Corton Bressandes Grand Cru 2014, just makes me smile thinking of it. Still a baby, but delivering forest aromas, dark red fruits, earthy notes – it’s one of those Pinot Noirs which just says this is as good as red wine gets. Tannins aplenty still but in a few years? I would love a supply of these to follow the wine’s progress. Top class biodynamic wine with producers cutting back on sulfites too. Love it.

Wines from classic old world regions and new world upcoming areas too. The world of wine is embracing natural wine.

Final selections soon.

 

 

 


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Vinisud 2017

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En francais

January and February see wine fairs, or salons, appearing regularly including some of the bigger events. For some reason best known to themselves two of the larger fairs, Millésime Bio and Vinisud, fell out and decided to hold their events simultaneously, meaning that Millésime Bio moved to Marseilles from its usual Montpellier home. However as Many of the offline events remained in Montpellier I decided to attend those and Vinisud. (It was announced on Feb. 4th that a rapprochement has been found and next year will see both events back in Montpellier).

Vinisud is a huge event, 900+ producers from all around the Mediterranean gather and professional wine buyers, cavistes, restaurateurs and journalists make appointments with them, it is big business. For someone like me, who cannot offer to buy thousands of bottles it is a little daunting so I prefer to attend some of the help yourself areas such as the sparkling zone which is self- explanatory. Sadly, there was little of any real interest for me in this zone, some neutral Limoux and Proseccos which offered nothing exciting. Sadly neither did the Picpoul zone really offer much of interest.

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There was also the Palais Méditerranéan where hundreds of bottles from some of the producers are available to serve yourself. If a bottle appeals then you can always pop along to the stand of that producer. I tasted almost a hundred wines here. Some decent white wines from:

  • Crouseilles co-op (Pacherenc du Vic Bilh)
  • Chateau Estanilles (Faugères), Inverso 2015, nice use of wood to add complexity
  • Jacques D’Albas (Minervois), Blanc 2013, fresh and zesty
  • Frères Laffitte, Côtes De Gascogne 2016, really well balanced demi-sec
  • Domaine Barreau (Gaillac), Caprice D’Automne 2014, nice clean, sweet wine

And reds from:

  • Dondona, ‘Chemin Des Cayrades’ 2014, a nice, fresh pure Carignan (Montpeyroux)
  • Cébène, ‘Ex Arena 2015’, (IGP Pays D’Oc from Faugères), fresh, full fruits
  • Mas Champart, ‘Causse Du Bousquet’ 2015 (St. Chinian), soft red fruits

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My favourite area was that of Wine Mosaic, an organisation which promotes rare and unusual grape varieties. Again, you can serve yourself wines from unusual and rare grapes from Turkey, Greece, France etc. A real opportunity to try something different and to promote the growth of these cépages oubliés. Mollard, Viosinho, Sidalan, Kotsifali were just some of the cépages I had never even heard of before. Ironically, it was the very familiar Carignan which provided my favourite wine produced by Domaine Nizas near Pézenas.

I did also attend some producer stands notably Mas Des Capitelles, the Faugėres domaine which I really like. The Laugé family have converted to organic production in the last couple of years but they have been making classic Faugėres for many years. They reward patience in bottle developing real complexity and maintaining an admirable freshness. They are big, well-structured wines but they remain balanced between fruit and power ensuring you can enjoy them in the short or long term. My particular favourite is the Carignan based Loris 2013 but other older bottlings of special vintages (cuvées such as No.1 and No.2) are a real treat and deserve the multiple awards they garner.

Corvezzo is another domaine which captured my attention and admiration at the 2016 event, like Capitelles. This large Prosecco producer (125 hectares of vines) is again organic and, unlike any other Prosecco I have tried, these cuvées have depth, fruit, freshness and length. They hold their own against many champagnes. The Extra Dry, for example, has lovely spice and lemongrass notes, very good. They also produce some lovely white wines such as Manzoni and their Pinot Grigio Ramato full of fresh fruit flavours.

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Even better was an amazing red, Rosso Riserva, produced in Amarone style with dried Robosa grapes and had great flavours and aromas of dark fruits along with a leathery complexity and which built in the mouth long after drinking the wine. A truly excellent wine.

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The other stand of interest for me was Les Beaux Nez Rouges, a group of natural wine producers under the umbrella of oenologue Hervé Chabert. I declare an interest as I know some of these producers quite well, eg, Regis and Christine Pichon of Domaine Ribiera, Grégory White, David Caer (Clos Mathélisse) and Lionel Maurel (Mas D’Agalis). Hervé kindly gave up half an hour to lead me through tastings from Ribiera, Domaine Henry (St Georges D’Orques) and his own wines, Wine Drop.

Ribiera is a favourite of mine and wines such as Causse Toujours 2015 shows lovely fruit with some complexity. The Cartagène was also dangerously drinkable. Top on the day though was La Vista 2016 a pure Cinsault of lovely sweet fruit with a touch of tannin too. Lovely.

Domaine Henry was new to me and I really liked wines such as the fruity Paradines 2015 (not yet bottled for sale). Fascinating was a cuvée called Vermeille (pictured top left) which is a saignée from all the cuves of the year, ie they run some of the juice from each tank – sounds mad but it is an old practice in the region and Vermeille was light, fruity and delicious. Equally of interest was Le Mailhol 2015, a complantation of old Languedoc cépages which gave lovely fruit with a touch of raisin to add complexity.

Hervé’s own Wine Drop bottles were good, Cuvée No.5 2014 had lovely Cinsault red fruits with a touch of body from some Grenache. Grenache to the fore in No.6 2014 which had lovely aromas and a touch of spice and fruit. The 2013 No.4 had more structure and shows how well natural wines can develop with time, good balance of fruit, power and complexity.

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Vinisud offered a very interesting day for me after the offline events I had visited the previous two days. There is much to offer the visitor from classic wines to natural, wines from all around the Mediterranean, business opportunities, masterclasses, seminars and the chance to match wine and food amongst others. A valuable day in my wine education.