Domaine La Manarine

Manarine-logo Gilles Gasq II - BJ Manarine-Terres-Saintes-2004
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Domaine la Manarine was created by Gilles Gasq in April 2001. The winery and majority of his vineyards are located within the commune of Travaillan, on a splendid plateau northeast of Orange in the southern Rhone. Gilles is a talented vigneron who has honed his skills working as an assistant to Paul Jeune, the proprietor of Domaine Monpertuis in Chateauneuf-du-Pape.

Expanding his holdings each year, Domaine La Manarine now encompasses 33 hectares of vineyards situated largely on what is known as the “Le Plan de Dieu”. For generations, this specific terroir has been recognized as unique. Recent research has identified the particular character of the underlying soil: a deep layer consisting of more than 60% hard limestone “galets” (large smooth pebbles). The climate is typically Mediterranean: relatively hot and dry with an average rainfall of between 600 and 800 mm per year. The rains usually come in the form of thunderstorms in late August which provide the vines with the water necessary to finish the maturation process (which tends to shut down under stressful drought conditions). Grenache Noir is the main grape variety of the region. It performs particularly well on this type of soil and gives wines more elegance and aroma than is otherwise common. Gilles also has one hectare of Syrah vines which are used to supplement the Grenache in the “Les Terres Saintes” enabling it to bear the appellation: Cotes du Rhone Villages – Le Plan de Dieu.

The vineyards are principally devoted to Grenache but include several parcels planted to white grape varieties Clairette, Bourboulenc, and Grenache Blanc (recently planted) which are used to make his Cotes du Rhone Blanc. In 2014, Gasq purchased a 3 hectares parcel of Carignan adjacent to one of his Cotes du Rhone parcels to make a special cuvee devoted to this underestimated varietal. Finally, in 2015, Gasq has returned to his roots at Domaine Monpertuis by purchasing two adjacent parcels of Grenache in Chateauneuf-du-Pape totaling 1.5 hectrare.

Domaine La Manarine practices organic viticulture. Work in the cellar is minimal with little intervention. Fermentations are left to start with indigenous yeasts, with no fining and only a light filtration is utilized if needed. Considering the personal attention and great care invested in his wines, his five bottlings offer some of the best value in our entire portfolio.

Manarine-White Cotes du Rhone Blanc: The sole white wine of the estate is produced from a blend of Clairette and Bourboulenc. The grapes are fermented in temperature-controlled cement tanks and are left in contact with the fine lies for several months. Bottling takes place in early spring of the year following harvest. Production is quite limited; 2400 bottles are reserved for our use in the USA. Organic.
Manarine-rose Cotes du Rhone Rosé: The Rosé from Manarine carries a light tint and is vinified completely dry. It is usually a blend of Grenache (60%), young vines Mourvedre (20%) and Syrah (20%). Like the white wine, it is fermented and aged in cement vats and is bottled in the early spring following harvest. We purchase approximately 6000 bottles per vintage. Organic.
Le Carignan Vin de Pays de Vaucluse: Le Carignan is sourced from a three-hectare parcel, “Le Alcyon”, located just outside of Travaillan. Gasq first produced a wine from these vines in 2014.  After harvesting the grapes around the middle of September, they are destemmed and fermented in stainless steel tanks for roughly 20 days before being aged on the fine lees for the better part of a year.  Gasq prefers to pick Carignan on the early side of its maturity to preserve its vibrant natural acidity and avoid making a wine that is overly alcoholic.  Generally, this cuvee weighs in at a modest 13.5% degree of alcohol and showcases a vibrant red fruit intensity, underscored by hints of wild herbs and earth.
Manarine-Rouge-blank Cotes du Rhone Rouge: The standard bearer of the domaine is the Côtes du Rhône Rouge produced from the younger (but not young) vines (average 35 years old) of the estate. This wine is 100% Grenache and produces a classically spicy, full-bodied wine that speaks clearly of the “garrigue” of the region. The grapes are destemmed before the fermentation and the cuvaison is on the order of three weeks duration. The wine is bottled without filtration after twenty to twenty-four months of “elevage”. The Manarine Cotes du Rhone is our essential wine in this category. We now purchase 15,000 bottles per annum. Organic.
Manarine-Terres-Saintes-2004 Cotes du Rhone Les Terres Saintes: The prestige cuvée of Manarine is destined for aging and bears the name: “Terres Saintes”. It is produced from a selection of lower yielding old vines (average 55 years old). Gilles destems the entire harvest and uses cement tanks for fermentation. The “Terres Saintes” (structured as a “vin de garde”) benefits from a longer “cuvaison” of 30 days or more. During the “elevage” both red wines go through “delestage” and “remontage” (a technique whereby the tank is completely emptied and the wine pumped back into it on top of the layer of skins) to extract color and flavor. Once the fermentation is complete, the wine is racked into cement vats for aging but 20% of the “Terres Saintes” is also aged for 8 months in “demi-muids” (larger barrels of 600 liter size). The wine is bottled without filtration after a 24 month “elevage”. On average, 4800 bottles of Terres Saintes are destined for our use in the US market each year. Organic.
Châteauneuf du Pape: Having first met Gilles Gasq through his work at Domaine Monpertuis in Chateauneuf du Pape, it is apt that he has circled back to the terroir where we made our first acquaintance. It has been Gasq’s dream to find a slice of the most esteemed terroir in the Southern Rhone, and as you can imagine the competition to purchase land in Châteauneuf du Pape can be fierce. Fortunately, in 2015, Gasq managed to purchase two adjacent parcels in the northern sector of the appellation. The two lieux dits, “Cabriéres” and “Pied de Baud” (Bois de Boursan also owns a parcel in Pied de Baud – it routinely is part of the “Cuvee Felix”) total 1.5 hectare and are comprised of 100% Grenache with an average age of 45 years. While they are nestled side by side, the two parcels are distinctly different: “Pied de Baud” has a sandy based soil, while “Cabriéres” is stonier, riddled with the larger galet stones for which Châteauneuf du Pape is known. Situated in the northern reaches of the appellation, these two sites are much cooler than the rest of the appellation, making a wine that is fresher and considerably less tannic.

The grapes for this wine are partially destemmed (about 50%) and are fermented in stainless steel tanks for about 30 days before the wine is pressed. The wine is then racked and aged in a combination of stainless steel and large oak barrels for 18 months before being assembled and bottled.

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Domaine NameDOMAINE LA MANARINE
Family/Owners NameGASQ Gilles
How many years has the family owned the domaine?The domain was created in 2001. 2001 was the first vintage commercialized by Rosenthal Wine Merchant sold this vintage
How many generations?I’m the first generation
How many hectares of vines are leased?3 hectares
How many hectares of vines are owned?33 hectares
Are your vineyards or wines Organic or Biodynamic Certified? If yes, in the EU? In the US? If no, are you in the process of becoming certified? When?Organic production since 2011
Describe your vineyard management practices (e.g. low-intervention, organic, biodynamic, standard, etc.).The vineyard is mainly driven by hand but some work are mechanized : -        We use machine with hydraulic undervine for the soil work
PLEASE ALSO ADDRESS THE FOLLOWING IN YOUR REPLY:Pruning, by hand
Do you do field work and harvest manually? By machine? By horse?Manual de-budding for all the vineyard every year
Do you practice green harvest? Leaf thinning?Leaf-thinning and green harvest if necessary
How do you fertilize?50 % harvest by hand and 50% by machine. -        Vegetal manure spread in January and February
Do you typically sell or buy any grapes? Please specify.No
Do you sell off any of your wine en vrac/allo sfuso?Yes, 30% every year for local negociants
WINE 1La Manarine rouge
GENERAL INFORMATION
AppellationAOC Côtes du Rhône
Cepage/Uvaggio100% Grenache noir
%ABVAlc 14 % BY VOL.
# of bottles produced60000
Grams of Residual Sugar
VINEYARD AND GROWING INFORMATION
Vineyard/lieu dit name(s) and locationsLe Quartier. Le Paty
Exposures and slope of vineyardsNo slope
Soil Types(s)Clay-limestone with galets roulés
Average vine age (per vineyard)Between 20 and 40 years
Average Vine Density (vines/HA)4000 vines/ha
Approximate harvest date(s)September 20 th
PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGEMild and sometimes humid spring
HOW DOES IT COMPARE TO PREVIOUS VINTAGES?Dry summer with high temperature during the day and cool temperature at night. Irregular pluviometry. Some storm from the August 15th with the presence of the « Mistral » Rainy Autumn (The reserves in waters are made in this period). Humid and cold winter with regular frosts until February
WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmed100% destemmed
Fermentation: vessel type and sizeStainless steel tank and fiberglass
Duration of cuvaison20 days
Duration of contact with leesThe first "unrefined" lees are eliminated by racking after the end of the malcolactic fermentation then preservation on fine lees for 12 months with 2 racking per year.
Select or indigenous yeast?Indigenous yeasts
Please share notes about winemaking process for this wine. During the alcoholic fermentation I make 2 pumping-over with air per day
PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE:I make 2 rack and return. The first one at the beginning of the fermentation and the second when the specific gravity is about 1020 for a better extraction.
pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationI hold the temperature between 26 and 28°C (thanks to a cooling apparatus) for a better exchange between the must and the cap. During this period of maceration I make one pumping-over without air per day. Devatting after 3 weeks, pneumatic pressing. After a tasting, the juices from the press are blended, then malolactic fermentation. The first racking is done after the malolactic fermentation, and the next 2 racking during the year according to the tasting.
Elevage: vessel type(s) and size(s)Stainless steel and enamelled tanks
Duration of bottle ageing before release to US market3 months
Do you practice fining and filtration? If yes, please describeNo
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?SO2 : When the grapes arrive : 7g/hl, After malolactic fermentation : 3g/hl, For the bottling : 25 to 28 mg/l free sulfur
PLEASE DESCRIBE THIS FINISHED WINE FROM THIS VINTAGE. HOW DOES IT COMPARE TO PREVIOUS VINTAGES?Vintage 2015: Very aromatic with “garrigue’ notes and ripe fruits. On the palate, soft tannins with aromatic persistency, well balanced. Lots of character and originality but still rustic.
WINE 2La Manarine rosé
GENERAL INFORMATION
AppellationAOC Côtes du Rhône
Cepage/Uvaggio50% Grenache noir 40% Mourvèdre 10% Syrah
%ABV13 % BY VOL.
# of bottles produced15000
Grams of Residual Sugar
VINEYARD AND GROWING INFORMATION
Vineyard/lieu dit name(s) and locationsLe Quartier. Le Paty
Exposures and slope of vineyardsNo slope
Soil Types(s)Clay-limestone with galets roulés
Average vine age (per vineyard)20 years
Average Vine Density (vines/HA)4000 vines/ha
Approximate harvest date(s)September 5 th
PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGEMild and sometimes humid spring
HOW DOES IT COMPARE TO PREVIOUS VINTAGES?Dry summer with high temperature during the day and cool temperature at night. Irregular pluviometry. Some storm from the August 15th with the presence of the « Mistral »Rainy Autumn (The reserves in waters are made in this period). Humid and cold winter with regular frosts until February
WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmed100% destemmed, direct pressing
Fermentation: vessel type and sizeStainless steel tank
Duration of cuvaison20 days of fermentation
Duration of contact with leesThe first "unrefined" lees are eliminated by racking from the end of the alcoholic fermentation then preservation on fine lees for 5 months then racking
Select or indigenous yeast?Indigenous yeasts
Please share notes about winemaking process for this wine. Direct pneumatic pressing
PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE:Cold settling for 24 and 48 hours at 10 to 12°C
pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationAlcoholic fermentation between 18 and 20°C. We stopped the malolactic fermentation for sulphiting the wine. Racking after the end of the fermentation. Rest on fine lees for 5 months. The characteristic of this cuvee is her blending : -Grenache brings the body, the suppleness and the sweetness. -Mourvedre brings freshness thanks to his natural acidity (picked at under maturity). -Syrah brings the colour
Elevage: vessel type(s) and size(s)Stainless steel tank
Duration of bottle ageing before release to US market1 month
Do you practice fining and filtration? If yes, please describeNo fining. Tangential filtration
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?SO2 : On the grapes : 7g/hl, After alcoholic fermentation : 3g/hl, For the bottling : 25 to 28 mg/l free sulfur
PLEASE DESCRIBE THIS FINISHED WINE FROM THIS VINTAGE. HOW DOES IT COMPARE TO PREVIOUS VINTAGES?Vintage 2016: Purple colour. Very aromatic with yellow flowers and citrus notes. Good freshness thanks to the natural acidity. On the palate, suppleness and sweetness what confers it a pleasure of tasting.
WINE 3La Manarine blanc
GENERAL INFORMATION
AppellationAOC Côtes du Rhône
Cepage/Uvaggio50% Clairette 50% Bourboulenc
%ABV13 % BY VOL.
# of bottles produced6000
Grams of Residual Sugar
VINEYARD AND GROWING INFORMATION
Vineyard/lieu dit name(s) and locationsLe Quartier
Exposures and slope of vineyardsNo slope
Soil Types(s)Clay-limestone and “galets roulés”
Average vine age (per vineyard)20 years
Average Vine Density (vines/HA)4000 vines/ha
Approximate harvest date(s)September 15 th
PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGEMild and sometimes humid spring
HOW DOES IT COMPARE TO PREVIOUS VINTAGES?Dry summer with high temperature during the day and cool temperature at night. Irregular pluviometry. Some storm from the August 15th with the presence of the « Mistral » Rainy Autumn (The reserves in waters are made in this period). Humid and cold winter with regular frosts until February
WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmed100% destemmed, direct pressing
Fermentation: vessel type and sizeFermentation in stainless steel tank
Duration of cuvaisonFermentation for 20 days
Duration of contact with leesThe first "unrefined" lees are eliminated by racking from the end of the alcoholic fermentation then preservation on fine lees for 5 months then racking
Select or indigenous yeast?Indigenous yeasts
Please share notes about winemaking process for this wine. Direct pneumatic pressing
PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE:Cold settling between 10 to 12°C for 24 to 48 hours
pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationAlcoholic fermentation between 18 to 20°C. We stopped the malolactic fermentation for sulphiting the wine. Racking after the end of the fermentation. Rest on fine lees for 5 months. The characteristic of this cuvee is her blending : Clairette brings the flesh and the aromatic range. Bourboulenc is the backbone of the wine thanks to his natural acidity. Bourboulenc is adapt for the warm soil. 10% is vinified and aged in barrique (500L) for the complexity on the palate.
Elevage: vessel type(s) and size(s)Ageing in stainless steel tank
Duration of bottle ageing before release to US market1 month
Do you practice fining and filtration? If yes, please describeNo fining. Tangential filtration
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?SO2 : When the grapes arrive : 7g/hl. After alcoholic fermentation : 3g/hl. For the bottling : 25 to 28 mg/l free sulfur
PLEASE DESCRIBE THIS FINISHED WINE FROM THIS VINTAGE. HOW DOES IT COMPARE TO PREVIOUS VINTAGES?Vintage 2016: Very aromatic, hint of citrus fruits (grapefruit). Freshness thanks to the natural acidity. Suppleness and character in the mouth.
WINE 4Le Carignan
GENERAL INFORMATION
AppellationVin de France
Cepage/Uvaggio100% Carignan
%ABV13 % BY VOL.
# of bottles produced15000
Grams of Residual Sugar
VINEYARD AND GROWING INFORMATION
Vineyard/lieu dit name(s) and locationsAlcyon
Exposures and slope of vineyardsNo slope
Soil Types(s)Deep soils, clay-silt
Average vine age (per vineyard)35 years
Average Vine Density (vines/HA)4000 vines/ha
Approximate harvest date(s)September 20 th
PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGEMild and sometimes humid spring
HOW DOES IT COMPARE TO PREVIOUS VINTAGES?Dry summer with high temperature during the day and cool temperature at night. Irregular pluviometry. Some storm from the August 15th with the presence of the « Mistral » Rainy Autumn (The reserves in waters are made in this period). Humid and cold winter with regular frosts until February.
WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmed100% destemmed
Fermentation: vessel type and sizeStainless steel tank
Duration of cuvaison20 days
Duration of contact with leesThe first "unrefined" lees are eliminated by racking after the end of the malcolactic fermentation
Select or indigenous yeast?Indigenous yeasts
Please share notes about winemaking process for this wine. During the alcoholic fermentation I make 2 pumping-over with air per day
PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE:No rack and return to limit the extraction and keep the freshness and the aggressiveness.
pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationI hold the temperature between 26 and 28°C (thanks to a cooling apparatus) for a better exchange between the must and the cap. During this period of maceration I make one pumping-over with or without air per day (Carignan reduces rather fast). Devatting after 3 weeks, pneumatic pressing. After a tasting, the juices from the press are blended, then malolactic fermentation. The first racking is done after the malolactic fermentation, and the next 2 racking during the year according to the tasting.
Elevage: vessel type(s) and size(s)Ageing in stainless steel tank
Duration of bottle ageing before release to US market3 months
Do you practice fining and filtration? If yes, please describeNo fining. Soft filtration with canister before bottling
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?SO2 :When the grapes arrive : 7g/hl. After malolactic fermentation : 3g/hl. For the bottling : 25 to 28 mg/l free sulfur
PLEASE DESCRIBE THIS FINISHED WINE FROM THIS VINTAGE. HOW DOES IT COMPARE TO PREVIOUS VINTAGES?Carignan 2015 : The nose is powerful with undergrowth notes and garrigue. Good aromatic persistency and freshness on the palate .
WINE 5Les Terres Saintes
GENERAL INFORMATION
AppellationAOC Côtes du Rhône Village Plan de Dieu
Cepage/Uvaggio80% Grenache 20% Syrah
%ABV14,5 % BY VOL.
# of bottles produced15000
Grams of Residual Sugar
VINEYARD AND GROWING INFORMATION
Vineyard/lieu dit name(s) and locationsVelage
Exposures and slope of vineyardsNo slope
Soil Types(s)Deep soils, red clay, galets roulés
Average vine age (per vineyard)45 years
Average Vine Density (vines/HA)4000 vines/ha
Approximate harvest date(s)September 25 th
PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGEMild and sometimes humid spring
HOW DOES IT COMPARE TO PREVIOUS VINTAGES?Dry summer with high temperature during the day and cool temperature at night. Irregular pluviometry. Some storm from the August 15th with the presence of the « Mistral ». Rainy Autumn (The reserves in waters are made in this period). Humid and cold winter with regular frosts until February
WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmed100% destemmed
Fermentation: vessel type and sizeStainless steel tank
Duration of cuvaison30 days
Duration of contact with leesThe first "unrefined" lees are eliminated by racking after the end of the malcolactic fermentation
Select or indigenous yeast?Indigenous yeasts
Please share notes about winemaking process for this wine. During the alcoholic fermentation I make 2 pumping-over with air per day
PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE:I make 2 rack and return. The first one at the beginning of the fermentation and the second when the specific gravity is about 1020 for a better extraction.
pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationI hold the temperature between 26 and 28°C (thanks to a cooling apparatus) for a better exchange between the must and the cap. During this period of maceration I make one pumping-over with air and an other one without air per day. Oxygen is important to stabilize colouring matters. Devatting after 3 or 4 weeks, pneumatic pressing. After a tasting, the juices from the press are blended, then malolactic fermentation. The first racking is done after the malolactic fermentation, and the next 2 racking during the year according to the tasting.
Elevage: vessel type(s) and size(s)20% are ageing in big barrel of 5 wines for 12 months and the other part in stainless steel tank
Duration of bottle ageing 3 months
Do you practice fining and filtration? If yes, please No
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?SO2 : When the grapes arrive : 7g/hl. After malolactic fermentation : 3g/hl. For the bottling : 25 to 28 mg/l free sulfur
PLEASE DESCRIBE THIS FINISHED WINE FROM THIS VINTAGE. HOW DOES IT COMPARE TO PREVIOUS VINTAGES?Terres Saintes 2014 : Deep color. The nose is complex with black fruits and garrigue notes. On the palate, rich and soft tannins, sweetness thanks to the Grenache. Well structured
WINE 6Châteauneuf du Pape
GENERAL INFORMATION
AppellationAOC Châteauneuf du Pape
Cepage/Uvaggio100% Grenache
%ABV14,5 % BY VOL.
# of bottles produced7000
Grams of Residual Sugar
VINEYARD AND GROWING INFORMATION
Vineyard/lieu dit name(s) and locationsCabrières. Pied de Baud
Exposures and slope of vineyardsNo slope
Soil Types(s)Silt and “Galet roulés” for Pied de Baud. Deep soil for Cabrières with black clay
Average vine age (per vineyard)45 years
Average Vine Density (vines/HA)4000 vines/ha
Approximate harvest date(s)October 1 st
PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGEMild and sometimes humid spring
HOW DOES IT COMPARE TO PREVIOUS VINTAGES?Dry summer with high temperature during the day and cool temperature at night. Irregular pluviometry. Some storm from the August 15th with the presence of the « Mistral ». Rainy Autumn (The reserves in waters are made in this period). Humid and cold winter with regular frosts until February.
WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmed50% destemmed
Fermentation: vessel type and sizeFermentation in stainless steel tank
Duration of cuvaison30 days
Duration of contact with leesThe first "unrefined" lees are eliminated by racking from after the malolactic fermentation
Select or indigenous yeast?Indigenous yeasts
Please share notes about winemaking process for this wine. During the alcoholic and malolactic fermentation : 2 pumping-over with air per day
PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE:During the maceration : one pumping-over with air and one with not air because the oxygen is important to fix the colouring substances.
pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationDevatting after 4 weeks, pneumatic pressing. The pressed musts are blended after a tasting, malolactic fermentation, then 2 or 3 rackings depend to the tasting
Elevage: vessel type(s) and size(s)Ageing in stainless steel tank. 20% are aged in big barrel of 5 wines, for 18 months
Duration of bottle ageing before release to US market3 months
Do you practice fining and filtration? If yes, please describeNo
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?SO2 : When the grapes arrive : 7g/hl.After malolactic fermentation : 3g/hl. For the bottling : 25 to 28 mg/l free sulfur
PLEASE DESCRIBE THIS FINISHED WINE FROM THIS VINTAGE. HOW DOES IT COMPARE TO PREVIOUS VINTAGES?Deep colour, beautiful nose with aromatic complexity of black fruits, licorice and cinnamon. On the palate, very structured wine with rich and soft tannins. The minerality is brought from the Grenache ( north of the appellation)

Summary of Grower Visits – Part IV

More commentary on the visits Michael and I made to the growers between Oct 16 and Oct 23 …

DOMAINE DU GOUR DE CHAULE: Harvest in 2018 started on 13 Sept for the Rosé and then proceeded in stages of 3 to4 days as the vineyards ripened in an irregular, and different, pace …

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THE 2017 ROSE REPORT CONTINUED

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Raise Your Glass: Small French Vintner Makes a Splendid Red

La ManarineCotes du Rhone, Red, 2014Travaillan, France, $13.99 In the world of wine, Domaine La Manarine is a relatively minor player — about 89 acres of vines, 60,000 bottles of wine a year — and that’s a good thing. Good, because the wines made there by owner Gilles Gasq are well-crafted and a great value, […]

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