Production

The grapes come into the winery as whole bunches because the Vallets believe that destalked wines lose their colour too quickly. The first 10cm of each barrel is filled with grapes which are crushed by foot, the barrel is then topped up with whole bunches and fermentation starts naturally after 2-3 days. Since yeasts are an expression of the individual vintage and vineyard, no artificial yeasts are used. 3-4 times a day the pulp is trodden by foot to further extract colour and flavour. The wines are left in open top fermenters until the cap sinks then decanted into 20-30% well-toasted new oak (a small percentage compared to most). After 15-20 months the wine is racked, blended and lightly fined. Wines are not filtered but checked by candlelight, then bottled directly from barrel by hand on a cask by cask basis.

Tasting notes

Bright raspberry colour with complimentary juicy, ripe raspberries on the nose. Medium bodied on the palate, with young blackberries, a light, pleasant chalkiness, and some subtle leather notes in the background. This is still a little young and we only expect the tannins to get softer and more opulent with time.

Food match

Serve with a traditionally Coq au Vin. Roast chicken or young game birds and equally good with pasta bakes or wild mushroom linguine.