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Châteauneuf-du-Pape AC 2012
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  • 119. Châteauneuf-du-Pape AC 2012

    Domaine de Ferrand

    95% Grenache, 5% Mourvèdre/Cinsault/Syrah (15% alc.)

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    Yields are tiny (20hh) from 90 year old vines. Since 2010 he’s kept 50% of the whole bunches for the fermentation which helps to give a better framework for the wine and adds an extra note of spice and complexity. The 2011 is a fine effort exuding black fruits, liquorice and spice, with a touch of provençal herbs evocative of these limestone hillsides. For drinking now to 2021+.

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Further details
Winemaker
Philippe Bravay, Domaine de Ferrand
Location
Between Orange & Châteauneuf du Pape (Quartier les Grès)
Size of domaine
16 hectares inc 5.20 hectares of CNDP – 12,000 bts produced. 60% bottled, rest negoce.
Grape
95% Grenache, 5% Syrah/Mourvèdre/Cinsault. Planted between 1910 and 1930 in 4 parcels. 3000 pieds in gobelet formation planted on R110 rootstock.
Terroir
More stoney than CDR (river pebbles) on upper terraces of the Reis and Wurm (facing north). Essentially mix of clay, limestone and sand. Gentle hillsides.
Viticulture
Organic fertilisers added irregularly after soil analysis. No chemicals used at all. Ploughs the soil 3-4 times from April to mid-July, working dead vine branches back into the soil after harvest. Debuds but vendanges en verts not systematic. Followed by 2 oenologues (1 of whom is also soil technician) for both work in vineyard and winery. Manual harvest with table de trie to further check quality of grapes. 26 hectos per hectare in 04, 28 hectos per hectare in 05.
Vinification
90% destalked. Natural indigenous yeasts only. Maceration à froid for 2 days to avoid explosive start to the fermentation. Mostly ferments at 27/28° with 30° max. Remontage morning and afternoon for 6 days of 25% of the volume of the cuve, 20 day cuvaison follows. Press wine assembled at the start. Racked once after alcoholic fermentation and again after malo fermentation – then not touched. Prefers to keep max amount of C02 possible during elevage. Bottled by contract bottler in May after 20 months with no filtration but light gelatine fining. Cuvaison and elevage in 04 all in tank (either cement or stainless steel). Previously used 80% cuve, and 20% oak (mix of foudres/demi-muids, fûts).
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