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IGP Pays d’Oc 2015 Jeu du Mail
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  • 18. IGP Pays d’Oc 2015 Jeu du Mail

    Domaine la Grange de Quatre Sous

    55% Viognier, 45% Marsanne (14% alc.)

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    Hildegard Horat-Diop’s rebellious streak, innate talent and patience have made her a star in Languedoc. She has just eight hectares high in the hills above Assignan and produces wines that always feel very composed and at ease with themselves. Aged for a year in a Stockinger foudre and recent barrels, then given six months in cuve, this has ripe but fresh apricot and orange fruits, with attractive bitters on the finish typical of marsanne.  For drinking now to 2021.

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Further details
Winemaker
Hildegard Horat and Alioune Diop
Location
Village of Assignan, Hérault. One parcel of Viognier and Marsanne in the lieu-dit “Les Serrottes” and another one in the lieu-dit “Puits Neuf”.
Size of domaine
8 hectares of which Jeu du Mail comprises 1.025ha
Grape
55% Viognier – 45% Marsanne. R110 rootstock. 20 to 22 year old vines trained Cordon de Royat on trellis for Marsanne and Guyot on trellis for Viognier. 3300 vines per hectare on average
Terroir
Clay and limestone in “Puits Neuf” and pebbles in “Les Serrottes”, 300 mtrs above sea-level. Flat aspect. North and South facing.
Viticulture
Certified organic by Ecocert©. Light debudding. Doesn’t carry out vendanges en vert. Ploughing once in Spring. Uses copper, sulphur and infusion of horsetail against oidium and mildew. No chemical herbicides or pesticides, only organic fertilizers or compost in Spring. Harvested by hand. Grapes are sorted in the vineyard. 28 hectos per hectare yield.
Vinification
No destalking. Pressing for 90 minutes with a pneumatic press, settling of the juice for 4 days (Viognier) and 2 days (Marsanne). Fermentation in new 18hl Stockinger foudre and 6 year old 500L barrels (at 18°C to 20°C) using natural, indigenous yeasts. First phase of the alcoholic fermentation lasts until the beginning of December and then, it starts again in June the year after. No chaptalisation. The wine naturally carries out its malolactic fermentation. Temperature is controlled with a cooling system. Aged for 18 months in total : 12 months in new 18hl Stockinger foudre and 6 year old 500L barrels, light toast; and then 6 months in cuve. Racked three times. No bâtonnage. No fining; sterile filtration at bottling. Only one bottling at the beginning of March. 3.400 bottles produced on average. Ecocert© certification.
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