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Magnum Coup de foudres
The weather of 2013 was very variable on all French appellations, with the exception of Languedoc and Provence, of course. In fact after a snowy and cold winter, spring was cold and wet. This delayed the vegetation between 15 days and 3 weeks. Then from the month of May, high temperatures and low rainfall allowed the vines to reach their full potential and give us nice ripe grapes.
A complex soil with clay and sandstone coloured deep red by the iron oxide, refreshed by the salt air of the Mediterranean sea. The soil is very well drained so that is very good for the quality of the grapes.
The grapes are around 35 years old. This wine is made from 60% Syrah, 25% Carignan, 5% Mourvedre, 5% Grenache and of 5% Cabernet.
We wait that the grapes reach their maturity, and then we make the harvest by hand. We also have a system to refresh the harvest when it is arriving in the cellar : a cooling machine. This is to keep the flavour inside the fruits.
The grapes are in tanks for maceration during 2 weeks to 3 weeks. They are being pressed, after maceration, then clarified and finally fermented. The temperature is controlled at all the different stages. (Around 18°C).
The wine stays around 2 years in very big oak barrels called « Foudres » (50 to 90 hectolitres).
Brown reflections color. Expressive nose spicy, clove, pepper and notes of leather, game birds evolving aromas of fruit brandy, prunes, cherries. Attack soft mouth and evolution gently. The tannins are ripe and well-developed persistent. A wine ready to be enjoyed. This wine is excellent with all meat, cheeses. It is very good with all your regional cooking.
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