Vieilles Vignes Clos Du Rouge Gorge 2021
Vieilles Vignes Clos Du Rouge Gorge 2021
Serve at: 10°-12°C
Glass type

Vieilles Vignes Clos Du Rouge Gorge 2021

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Old vines from 50 to 100 years old of Carignan (80%) and Grenache (20%), with slopes on the gneiss terroir. Yield from 15 to 20 hl / ha. Soft pressing, whole cluster fermentation in wooden vats. Light extraction at low temperature, 12 months in 500 liter barrels and old barriques. Bottled unfiltered, by gravity, total SO2 less than 20 mg / liter.

Three Senses
Aromas of ripe blackberry and cherry, with violet, earth and stone. Dense fruit on the palate, medium-bodied and velvety with blackberry, cherries in spirit, licorice, smoked fruit and minerality on the finish. Great wine that will show with aging a unique and refined balance.

Clos du Rouge Gorge

Clos du Rouge Gorge

Clos du Rouge Gorge is located in Latour-de-France in Roussillon. Created by Cyril Fhal in 2002, it is composed of 6 hectares all planted with vines, area on a shale terroir and gneiss, with the variety Grenache, Carignan, Macabeo with an average age of 50 years. The reduced yields of Cyril (18 hl / ha) and the vinification without sulphites gives the estate's wines an impressive texture, a touch and a precise opening.

Cyryl Fahl knows exactly what he wants to get out of his grapes, and his method of winemaking is as certain as it is unique: he does not extract, he infuses. Maceration of the reds lasts only a week, so when you go to press most of the berries have not yet burst. All the juice obtained from first and second pressing is assembled in fut where it will continue fermentation. The result gives wines that are very precise, very airy, fruity and not very tannic. Vinified without added sulfites they release a direct access to the fruit and develop a taste to which one is not necessarily accustomed, but which immediately fascinates and challenges.

Cyril Fhal makes wine and bottles his wines without using sulfites. Thus it is from 0 to 1.5 mg / L of SO2 based on the conditions of the harvest and the intrinsic stability of each cuvée. Thank you to this method, the wines of the estate are particularly digestible but may have a slight feeling of perlage in the mouth. This CO2 from fermentation is left in the wine to protect it in natural way.

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