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2016 Clot de L’Origine - Soif de Plaisir Rouge
Production information
2016 Clot de L’Origine - Soif de Plaisir Rouge
Background : located in Maury, Roussillon South France, make dry 'natural' wines with no technological trickery.
Vineyard information : Organic agriculture since 2009 vintage. In Biodynamic Culture since 2004. For soil: work with caterpillar tractor, and horse and then pickaxe. Sulphur and copper-only plant health treatments (put them in water and spray to vines) aim to against downy mildew and bacteria. Spraying medicinal plants.
Harvest : September 13 - 25, 2016 – Syrah & Carignan
Soil : schist, schist marls
Varieties :
Annual Output : 2,000 bottles
Style/Palate : Fresh fruit, soft, sweet in palate.
Aroma : with notes of red fruit ( strawberry, cherry, red currant)
Alcohol : 13% Residual Sugar : 0.5 g/L, SO2 : 28 mg/L, pH : 3.44
Drinkable : 2016 ─ 2024
Vinification : Fermentation with carbonized maceration (30°C). Native yeast, Malolactic Fermentation. Aged in cask with fine lees for 10 months. No fining & filtering. According to analysis, add SO2 to bottling.
Score/Awards : Wine Advocate 88+ – Vintage 2011
Food Pairing : beef, fresh grill, salad, pizza
Background : located in Maury, Roussillon South France, make dry 'natural' wines with no technological trickery.
Vineyard information : Organic agriculture since 2009 vintage. In Biodynamic Culture since 2004. For soil: work with caterpillar tractor, and horse and then pickaxe. Sulphur and copper-only plant health treatments (put them in water and spray to vines) aim to against downy mildew and bacteria. Spraying medicinal plants.
Harvest : September 13 - 25, 2016 – Syrah & Carignan
Soil : schist, schist marls
Varieties :
- Terrior : Estagel : Carignan 50 % - planted 1955
- Terrior : Caudies de Fenouilledes : Syrah 50 % - planted 1975 & 1999
Annual Output : 2,000 bottles
Style/Palate : Fresh fruit, soft, sweet in palate.
Aroma : with notes of red fruit ( strawberry, cherry, red currant)
Alcohol : 13% Residual Sugar : 0.5 g/L, SO2 : 28 mg/L, pH : 3.44
Drinkable : 2016 ─ 2024
Vinification : Fermentation with carbonized maceration (30°C). Native yeast, Malolactic Fermentation. Aged in cask with fine lees for 10 months. No fining & filtering. According to analysis, add SO2 to bottling.
Score/Awards : Wine Advocate 88+ – Vintage 2011
Food Pairing : beef, fresh grill, salad, pizza
