|Grape/Varietal : Persan, Mondeuse||Color : Red|
|Origin : France||Bottle Size : 75cl|
|Region : Saint-Pierre-de-Soucy||ABV : 12%|
|Vintage : 2016||Natural Factor: Biodynamic (Ecocert)|
The estate was born from the replanting in 1998 of the Coteau de Cevins, 6 ha of mica schists on terraces between Albertville and Moutiers, undertaken by Michel Grisard. Arrived in 2003 to assist the latter, Brice Omont, an agricultural engineer from Champagne, is fully involved in the project and since 2008 has been at the head of a certified organic estate, which now has 13 ha.
The biodynamic viticulture is heroic here (the slope can reach 70%), the yields are very low, the wines mainly made from grape varieties planted and blended. The results are admirable: the wines are dazzling and original, and further widen the gap with aging. Amethyst complements Persian with Mondeuse, Argile combines jacquère, chardonnay and white mondeuse, Schist is made up of jacquère, white mondeuse, roussanne and pinot gris. Only Quartz is a single grape variety, from Altesse. If there is today a domain to be discovered in priority in the region, emblematic of the Savoyard qualitative renewal, it is this one.
Work in the cave revolves around minimal intervention, with a mix of fibreglass cuves and older oak used for white élevage, and malos completed, with total sulphur of around 30mg/l at bottling. The reds are made from 100% whole bunches by semi-carbonic maceration, and he’s learned from Gilles Berlioz that Savoie reds are better when you manipulate them the least. He practices a little pigeage when fermentation is starting and then the occasional remontage. Argile Rouge is cuve aged and Améthyste aged in 2-10yo barrels. The latter made from yields of 25hh (and from a majority of the very rare persan grape) is an expensive cuvée, but then again we believe it’s way better than most Côte-Rotie with an energy and finesse that make it one of France’s finest and most exciting reds.
This is the domaine’s top red cuvée from a fine terroir – a south-facing terraced vineyard on a vertiginous 60˚ slope where the soil is derived from metamorphic mica-schists. Yields are just 20hh, and it’s made from whole bunches, then aged in 2-10yo barrels. From an aromatic and taste perspective, it is most similar to a Côte-Rôtie from the north of Ampuis where schist predominates. It has a stony, raspberry fruit, touch of pepper, perfect balance and a lip-smacking salinity on the finish.
Pairs Well With:
Beef and Carrot Stew
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