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Cairanne Rouge CDR-Villages AC 2014, Réserve des Seigneurs
  • 109. Cairanne Rouge CDR-Villages AC 2014, Réserve des Seigneurs

    Domaine de l’Oratoire Saint-Martin

    60% Grenache, 30% Mourvèdre, 10% Syrah (14.5% alc.)

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    The Alary brothers believe that a good proportion of mourvèdre (30% here from old vines on a south facing hillside) is vital both to temper the power and complement the grenache. From the very pure fruited, well balanced 2014 vintage it offers attractive dark cherry fruit and spice with good length on the palate, and for a southern Rhone is notably fresh and easy to drink. Low sulphur. For drinking now to 2020.  

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Further details
Winemaker
Frédéric & François Alary. The family have worked the vineyard since 1692., Domaine de l’Oratoire Saint-Martin
Location
Cairanne (north-east sector of appellation, only 200 mtrs from edge of Rasteau appellation)
Size of domaine
28 hectares
Grape
60% Grenache (50 yrs old), 30% Mourvèdre (50 yrs old), 10% Syrah (26 yrs old). 5000 vines per hectare gobelet formation planted on Rupestris du lot rootstock. Selection massale.
Terroir
Limestone clay with lots of river pebbles – on 20° slope. Mourvèdre faces due south – grenache to the south-east. Quartier called St Martin.
Viticulture
Planted on rootstock not found today. Plough between the rows – plough 3 rows and leave grass herbs to grow in the 4th. Lots of herbs can be found – rocket v. noticeable. No chemicals have ever been used in the vineyard. The vine roots reach 15mtrs in length. Vines are gobelet, pruned to 5 branches with 2 buds on each branch. Debud and carry out vendanges en vert. Use sulphur against oidium. Yields around 28 hectos per hectare.
Vinification
No artificial yeasts and sulphur added only at bottling. Meticulous selection of grapes. Made first in the vineyard and then via a table de trie both in the vineyard and the winery. 90% destalked, keep stalks from bunches harvested the latest. Use cement for vinification and elevage. Chill down to 8° or 10° for 3 days then saturate with C02 to clear oxygen; after average 3 days alcoholic fermentation starts; max temperature at 28° is very low - 20 days of cuvaison. Use 1 remontage every day, no pigeage since 1997 or delestage. Keep cap submerged below the level of wine at end of fermentation only. Pneumatic press. Press wine kept separately. Racked 3/4/5 times, syrah & mourvèdre most, grenache less. 1st after malos finished in Feb/March. Unfiltered but fined with egg white. August bottling with their own equipment.
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