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Vin de Pays des Côtes Catalanes Rouge 2014, Jeunes Vignes
  • 33. Vin de Pays des Côtes Catalanes Rouge 2014, Jeunes Vignes

    Clos du Rouge Gorge, Cyril Fhal

    100% Grenache (13% alc.)

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    Cyril’s ‘young’ vines are 25 years old, planted in thin soils developed over upturned schist in a lieu-dit called Mont-Redon after the famous CNDP estate.  Vinified in 500ltr wooden cuve for three months, and then aged in stainless steel for eight months, to capture the fruit and freshness. Cyril’s approach is one of extreme delicacy, producing a floral, finely tuned grenache with a notable schisty, mineral print and very fine grained tannins, miles away from the rustic brutes that grenache can often produce. For drinking now to 2018.

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Further details
Clos du Rouge Gorge, Cyril Fhal(trained with Mark Angeli and Charlie Foucault in the Loire)
Parcel on the road of the Château de Cuxous. 2 km from Latour-de-France. Latour-de-France is one of the best villages for Roussillon-Villages wines.
Size of domaine
5 hectares (4½ hectares for red of which this cuvée comprises 1ha)
100% Grenache on Richter rootstock, 25 years of age (in old gobelet formation). 3300 vines per hectare.
Sandy soil on gneiss mother rock. North and east facing parcels at 200 mtrs altitude, relatively flat. Depth of soil is around 80cm.
Since buying the vines in 2002, main aim to revilatise the soils. Debuds according to the vintage and the vigour of the vines (not in 2010). Don’t green harvest. Ploughs the soil but superficially (no more than 5cm) rather than deep working of the soils; leaves grass to grow between rows of vines (numerous leguminous plants to rebalance the ground with the requisite nitrogen), uses no chemical pesticides or weedkillers in conversion to bio-dynamic viticulture (Demeter). Sulphur, fenugreek, silica, bentonite, infusion of horsetail and nettle are used against oidium and mildew. No heavy tractors used. Hand harvested and sorting of the grapes in the vineyard. 15 hl/ha yield.
Do not destalk. No cold soak. Grapes are very lightly crushed by foot. Because the juice is so concentrated (yield of 10-20 hectos per hectare) simply allows the juice to infuse on the skins with just one pigeage during 2 months in 25 hl tronconic wooden cuves. Press wine is directly blended. Aged for 8 months (3 months in 1 to 4 year old 500L barrels, medium heat and the remaining 5 months in stainless steel). One racking before Winter and another one in Spring. No batonnage, no collage and no filtration. Hand bottled by gravity around May/June. 3000 bottles produced.
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