This Grenache Shiraz dominated blend is the result of a collaboration between New World trained winemakers and local knowledge. It is a wine that marries the classic terroir of the Roussillon and the New World in terms of style. A deep purple concentrated red with lifted aromas of cassis and black cherry fruit complemented by complex notes of fresh pepper, garrigue and mineral notes with well integrated oak aromas. On the palate, Cuvee des Hospices Catalans is full bodied with fine, soft tannins and crisp acidity from the predominance of Grenache and Shiraz. Black fruit aromas give way to well structured tannins and a long mineral finish. It is sensational with red meats, game, bbq and rich pasta sauces. Keep it in your cellar for up to 3 years to witness further improvement.

The vineyards are on the Mas de Lavail estate and the villages of Estagel, St Paul and Latour de France. Some very low yielding vines were harvested from the stark schist or slate soils near the famous Catalan village of Maury. All the terroirs are highly regarded in the most exciting areas of the Roussillon where free draining soils combined with minimal rainfall and significant diurnal temperature variations give rise to wines with excellent colour, aroma and distinctive varietal aromas. Old Vine fruit was harvested between 20th September and 10th October, Shiraz first, then Grenache and Carignan. A couple of small lots (max 15 tonnes) of Shiraz were selected. The fruit was destemmed, but not crushed to give a high proportion of whole berry fruit. Wild fermentation was allowed to start following cold soaking and then the must was inoculated with a Rhone yeast strain. Fermentation proceeded at around 28-30 degrees C and the wine was pressed off at dryness using only free run juice with no press wine included. Malolactic took place after primary fermentation. The Grenache was hand harvested from old bush vines. 7 days of fermentation was temperature controlled with pumpovers and destilage for colour and tannin extraction followed by a short maceration. Again only free run wine was used and full malolactic fermentation took place. For the Carignan, the majority of the fruit was left as whole bunch to build structure and encourage some semi carbonic maceration. Otherwise, the Carignan was treated in the same manner as the Grenache in the cellars. Half the wine was aged for up to 6 months in a selection of larger French oak barrels (mix of new and 1-2 years old) to add wood complexity, but allowing the expression of place and fruit.

Available from

Thresher

Notes

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