For the wine snob: The winemaking occurred with no stabilization, no filtration, no clarification, and with 10% bleed-off. Fermentation was in concrete tanks with native yeast, at temperatures between 77 ̊- 80 ̊F for 25 days.
For the rest of us: Currant, violet, rosemary, clove and bark aromas. It’s medium-bodied with silky tannins and bright acidity. Sleek and succulent with a juicy, savory finish.
For the wine snob: This wine was made by draining off the vat. Its color was obtained through a short maceration between 4 and 12 hours. Fermentation took place in stainless-steel tanks with the temperature controlled at 64°F in order to extract the maximum aromas.
For the rest of us: The Rosé has a nice appearance with a light and fresh pink color. This particularly fruity taste of raspberries and strawberries, typical of the Campuget style, has a good and refreshing acidity. It is best served at 57°F, it is perfect for summertime meals, with fresh salads or around a barbecue.
For the wine snob: The three selected parcels were hand harvested and vinified separately. The wines were fermented in stainless steel open fermenters. Two parcels were fermented with 20% whole bunch (equaling approx. 14% whole bunch across the wine). 10 days on skins, gently basket pressed. 60% of the wine was transferred to aged French oak puncheons post primary fermentation to undergo malolactic fermentation, the balance remained in stainless steel. The wine remained on fluffy lees for 10 months before being racked prior to bottling. No fining, vegan friendly.
For the rest of us: A bright aromatic wine showing red cherry fruit, earthy spice and licorice notes. The palate is generous and laden with red fruits; complemented with cardamom spice and woody herbs, over a supportive frame of fine grained tannins. A juicy and vibrant wine!
For the wine snob: This wine was made from two vineyards. Both vineyards were hand harvested, gently pressed and fermented in stainless steel tanks between 45-50°F. The lots were blended in early October and allowed to settle before bottling in December.
For the rest of us: On the nose, notes of lemon zest and a hint of minerality. A mid-palate richness and mouthwatering acidity enhance the flavors of white peach and citrus.
For the wine snob: This is a blend of 60% Cabernet Sauvignon, 23% Merlot, 10% Petite Verdot and 7% Syrah; all estate grown. Fully hand-picked and sorted, the grapes were crushed and destemmed to tank for a 5-day cold soak. On-skin fermentation ranged from 20-33 days with punchdowns 3 times daily descending as fermentation progressed. The final blend was transferred to 50% new French oak barrels in November for a 20-month aging process before bottling on 12 July 2021.
For the rest of us: The nose is dense and plush with plum, bramble berry, mocha, cedar, and red currant. The mouth is lush with a nice mix of red and dark fruit, but shades dark on the finish. There is a touch of espresso, ripe black cherry, and petrichor. The acid is nicely framed by juicy fruit and French oak.
For the wine snob: The juice had 30 days contact with Commandaria skins and Xynisteri must, wild and selected yeasts, fermented in open barrels, unfiltered. Maturation was less than 9 months.
For the rest of us: The wine has aromas of bergamot, quince, peach and white pepper. It will pair nicely with fatty fish, red meat and stews.
For the wine snob: Fruit was hand harvested, destemmed and whole berry sorted into stainless steel open fermenters. The whole berry ferment spent 10 days on skins, during which time it was gently plunged to ensure optimum extraction whilst maintaining the delicate aromatics. Wine was basket pressed off skins before maturation and malolactic fermentation on lees majority in stainless steel to retain fruit purity and freshness. Vegan friendly.
For the rest of us: A layered and floral nose of fresh lavender, flowering thyme and sage, along with bright red berry and dark cherry fruits. The palate is layered and complex whilst maintaining elegance. It has a mineral rich, structural palate with characters of wet slate, savoury cherry fruit, hints of warm spice and bright pomegranate like acidity. It is layered and has a fine and lingering finish.
For the wine snob: From a parcel with perfect southern exposure, Les Coutones is owned exclusively by the Chotards and is nicknamed “Slope of the Sun.” Vinification and aging in neutral foudres for 1 year. After 1 year, wine is racked and aged 6 months in stainless steel before bottling. No malolactic fermentation.
For the rest of us: Full-bodied and rich in complexity. Luscious and deep in notes and character, it has a long, satisfying finish.
