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2013 Clot de L’Origine - Cuvée Spéciale Rouge
Production information
2013 Clot de L’Origine - Cuvée Spéciale 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 & pickaxe. Sulphur and copper-only plant health treatments (Put them in water and spray to vine). Use spraying medicinal plants.
Harvest : Manual, September 22, 2013
Soil : gneiss, schist marls, black schist
Annual Output : 1000 bottles
Varieties : 80% Grenache – 1955; 20% Carignan -1955
Terroir : Motalba
Color : Ruby Dark
Style/Palate : Round, heavy body with structure, delicate taste, soft tannin and long favor finish.
Aroma: Black Cherry, Blueberry, Blackberry
Alcohol : 14.1% Residual Sugar : 0.1 g/L, SO2 : 9 mg/L, pH : 3.65
Drinkable : now - 2025
Vinification : Assembling in vats at harvest. Use native yeasts.Fermentation and pigeage by hand. Malolactic Fermentation. Aged on fine lees in barrels 9 months. Bottled in August 2014. Bottled: Without fining or filtration, Adding SO2 according to analysis.
Food Pairing : Duck with wine sauce,Boeuf bourguignon,Truffle,Cheese,Chicken with curry sauce.
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 & pickaxe. Sulphur and copper-only plant health treatments (Put them in water and spray to vine). Use spraying medicinal plants.
Harvest : Manual, September 22, 2013
Soil : gneiss, schist marls, black schist
Annual Output : 1000 bottles
Varieties : 80% Grenache – 1955; 20% Carignan -1955
Terroir : Motalba
Color : Ruby Dark
Style/Palate : Round, heavy body with structure, delicate taste, soft tannin and long favor finish.
Aroma: Black Cherry, Blueberry, Blackberry
Alcohol : 14.1% Residual Sugar : 0.1 g/L, SO2 : 9 mg/L, pH : 3.65
Drinkable : now - 2025
Vinification : Assembling in vats at harvest. Use native yeasts.Fermentation and pigeage by hand. Malolactic Fermentation. Aged on fine lees in barrels 9 months. Bottled in August 2014. Bottled: Without fining or filtration, Adding SO2 according to analysis.
Food Pairing : Duck with wine sauce,Boeuf bourguignon,Truffle,Cheese,Chicken with curry sauce.
