Château de Jouclary Village: Conque Sur Orbiel Appellation: 60ha Cabardès IGP D'Oc Growers: Robert Gianesini Pascal Gianesini Website: https://www.chateau-jouclary.com/ The Cabardès appellation is located on the southern slopes of the Montagne Noir, the most southern outcropping of the Massif Central and just outside the medieval walled city of Carcassonne. One of France’s newest A.O.C.’s, it was established in 1998 and has fewer than 20 estate bottled producers. Its unique climatic situation with influences from both the Atlantic Ocean and the Mediterranean Sea give rise to the appellation’s motto “Vent d’Est, Vent d”Ouest. In fact, the A.O.C. laws mandate that a minimum of 40% of the varieties must be “atlantique”; Merlot, Cabernet Sauvignon or Cabernet Franc and 40% “mediterranean”; Syrah or Grenache; also a maximum of 20% of Cot or Fer Servadou may be used. Chateau Jouclary Cabardès "Cuvee Tradition" The Chateau de Jouclary vineyard is planted with four of the sanctioned varieties; Syrah, Grenache Cabernet Franc and Merlot. The Merlot and Cabernet Franc are the largest component and supply the backbone of the wine, while the old vine grenache and syrah from the stony upper hillside contribute ripe flavors and warmth on the palate. The wine undergoes an extended fermentation process in lined cement vats. It then rests in vats for 12 months and receives a number of rackings before it is bottled. Chateau Jouclary Cabardès "Rosé" The Rosé is a blend of 40% Cabernet Franc, 40% Grenache and 10% Cinsault and 10%Syrah. The grapes are harvested early in the morning to avoid oxidation. Once in the vat house,they are gently pressed and then fermented at low temperatures. The wine has a pale salmon color and aromatic with scents of red currant, citrus and exotic fruit. The flavors of fresh fruit are supported by a good structure and acidity that allows the wine to remain buoyant and fresh throughout the palate. Domaine Jouclary Vin de Pays D'Oc Sauvignon Blanc The Vin de Pays D’Oc Sauvignon Blanc and the Vin de Pays d'Oc Chardonnay are grown on the lower elevations of the vineyard. Harvesting is done in the cool of the early morning to avoid oxidation. Vinification of both wines is similar, their fermentations are done at cool temperatures with some skin contact before the grapes are pressed. The wine rests in contact with its lees for several months and bottling is done in the early spring. These techniques produce wines that are aromatic, intense and fresh. Domaine Jouclary Vin de Pays D'Oc Chardonnay The Vin de Pays D’Oc Sauvignon Blanc and the Vin de Pays d'Oc Chardonnay are grown on the lower elevations of the vineyard. Harvesting is done in the cool of the early morning to avoid oxidation. Vinification of both wines is similar, their fermentations are done at cool temperatures with some skin contact before the grapes are pressed. The wine rests in contact with its lees for several months and bottling is done in the early spring. These techniques produce wines that are aromatic, intense and fresh. News December 2, 2021 The 2012 Rosés are fresh, aromatic and balanced….read our notes from the winemakers….. Wine Traditions Ltd. 2012 Rosés 2012 Château Jouclary, Cabardès Rosé 2012 Domaine Monte de Marie, "Anatheme" VDT Rosé 2012 Domaine Roumagnac "Authentique" Fronton Rosé 2012 Domaine des Terrisses, Gaillac Rosé 2012 Domaine Brana, Irouleguy Rosé 6pk 2012 Domaine de Berane, Côtes du Ventoux Rosé Château Jouclary, Cabardès Rosé Château Jouclary is a blend of 40% Cabernet Franc, 40% Grenache and 20% Cinsault. The grapes are harvested early in the morning to avoid any oxidation. Once in the vat house, they are gently pressed and then fermented at low temperatures. The wine has a pale salmon color and is enticingly aromatic with scents of red currant, citrus and exotic fruit. The flavors of fresh fruit are supported by a good structure and acidity that allows the wine to remain buoyant and fresh throughout the palate. Domaine Mont de Marie, "Anatheme" VDT Rosé Made of 100% Aramon from 100 year old vines. The vines are pruned "en gobelet" or goblet/bush-pruning, as is traditional in the Languedoc, and cultivated respecting the authenticity of the terroir. This wine is made with naturally occurring yeasts, vinified without sulfur and with no oenological input. The nose is immediate and aromatic of small red fruits, in the mouth it is unctuous, fresh and crisp, it finishes with suggestions of caramel and a touch of liquorice. Domaine Roumagnac, Fronton Rosé Authentique Domaine Roumagnac Rosé Authentique is a blend of 50% Négrette, 30% Syrah, 20% Cabernet, harvested during the night in order to preserve their aromatic freshness. Made in the "saignée method, the wine sees a short maceration resulting in a transparent coppery-pink color. From the first juice, the most noble and fruity, the nose is of red berry and citrus fruits (red currants and grapefruit). Domaine Roumagnac’s vineyards are the very same on which were planted the first Négrette vines in the 12th century, on soils of alluvial gravel, which give the wines authentic fruit aromatics and a natural suppleness. Farmed naturally, with grasses growing among the vines and with the advantage of the natural drainage of their parcels, yields are kept low in order to extract full potential of the fruit, and to preserve the soil and its geological riches from erosion. Work in the vineyard is manual and quite intensive, making for the closest possible monitoring of the progress of the vines in the field. Vinification is traditional in resin lined cement vats. Varieties are vinified separately, then blended before bottling. Domaine des Terrisses, Gaillac Rosé Domaine des Terrisses is a blend of 60% Syrah, 20% Braucol and 20% Duras. The average age of the vines is 25 years. The syrah for this wine comes from a parcel on the plain, harvested when just ripe, offering a balance of fruit, suppleness and freshness. Extraction by « pressurage » or pressing results in a very light color. The juice from Duras and Braucol grapes, harvested later from hillside parcels, are obtained by the « saignée » method. The different grape varieties are fermented separately at low temperatures , allowed to settle naturally for 5 months and racked several times before blending and bottling. The wine has aromas of strawberries and rasberries and on the palate it combines stone fruit with more savory flavors. The wine has a balance and structure that will allow it to improve for a year. Domaine Brana, Irouleguy Rosé The Brana "Harri Gorri" Rosé is produced from 70% Tannat and 30% Cabernet Franc. The cuvee name "Harri Gorri" is Basque for red stones and refers to the red sandstone found locally in the Basque Pyrénées Atlantiques. The wine is produced using the "saignée" method with maceration sufficient to give the wine a deep color and good body. The scents are typically Basque with floral and earthy vying for "first out of the glass." The earthy aromas are mirrored on the palate which is lifted by stone fruit, lots of spice and lingering citrus notes on the finish Domaine de Berane, Côtes du Ventoux Rosé Domaine de Berane Rosé of Haute Provence is a blend of 85% Old Vines Grenache (41 years) and 15% Mourvedre (12 years). The vineyards are located 330 meters above Mediterranean sea level, next to Mont Ventoux, the largest mountain in the Provence region. The cool nights at harvest time here permit Bertrand and Anne Claire to obtain amazing freshness in their wines,. The vines are tended organically with out pesticides or herbacides. The grapes were harvested late in September with excellent maturity and balance. The same approach is used in the winery as in the vineyard, avoiding the use of any additional products so that the fermentations remain entirely natural. The rosé is produced by combining two methods of vinification ; extraction by "pressurage" for the Grenache and by "saignée" for the Mourvedre. The wine is pale with a slight orange tinge. The scents tend toward stone fruits with citric overtones. The wine is delicate on the palate with strong mineral and saline notes both providing a long, refreshing finish. December 2, 2021 Welcome 2011 Rosés Our 2011 Rosés are here- reconnecting us to summer long days and gentle weather time to share with friends... Château Jouclary, Cabardès Rosé Château Jouclary is a blend of 40% Merlot, 30% Syrah and 30% Grenache and is produced by combining two methods of vinification, or more precisely, extraction. Known as the "saignée" method, the Grenache grapes begin a traditional vinification but with skin maceration lasting only about 12 hours after which the juice is drained to continue its fermentation without the solids. The Merlot and Syrah are produced using "pressurage," like white wines where the juice is pressed from the grapes before fermentation begins. The wine has a pale salmon color and is enticingly aromatic with scents of red currant, citrus and exotic fruit. The flavors of fresh fruit are supported by a good structure and acidity that allows the wine to remain buoyant and fresh throughout the palate. Château Bellevue La Forêt, Fronton Rosé Château Bellevue La Forêt is a blend of 60% Negrette, 20% Gamay, 10% Syrah and 10% Cabernet Franc. The different varieties are picked separately by parcel in the early morning to maximize freshness. They are gently pressed upon reception and then vinified separately at low temperatures. Following an "elevage sur lies" an assemblage is made. The local negrette grape gives the wine both its luminous strawberry color and lively floral aromas. The supple mouth feel supports flavors ranging from orchard fruit to notes of herbs and spices. Domaine des Terrisses, Gaillac Rosé Domaine des Terrisses is a blend of 60% Syrah, 20% Braucol and 20% Duras. 2011 was a particularly hot and dry year in Gaillac and Alain Cazottes picked the Syrah for the Rosé very early and instead of using the saignée method as usual; he gently pressed the grapes before fermenting them at low temperatures. For the Braucol and Duras he used the saignée method with maceration lasting about 12 hours. The different grape varieties were fermented separately at low temperatures allowed to settle naturally for 5 months and racked several times before blending and bottling. The 2011 vintage is particularly light in color, "provençalesque," and combines stone fruit with more savory flavors. Despite its delicate nature, the wine has a balance and structure that will allow it to improve for a year. Domaine de Berane, Côtes du Ventoux Rosé Domaine de Berane is a blend of 90% Grenache and 10% Mourvedre. It is produced by combining two methods of vinification, or more precisely, extraction with 70% by "pressurage" and 30% by "saignée". The grapes were harvested late in September with excellent maturity and balance. The wine is pale with a slight orange tinge. The scents tend toward stone fruits with citric overtones. The wine is delicate on the palate with strong mineral and saline notes both providing a long refreshing finish. Domaine Brana, Irouleguy Rosé The Brana "Harri Gorri" Rosé is produced from 70% Tannat and 30% Cabernet Franc. The cuvee name "Harri Gorri" is basque for red stones and refers to the red sandstone found locally in the Basque Pyrénées Atlantiques. The wine is produced using the "saignée" method with maceration sufficient to give the wine a deep color and good body. The scents are typically Basque with floral and earthy vying for first out of the glass. The earthy aromas are mirrored on the palate lifted by stone fruit, lots of spice and lingering citrus notes on the finish.
December 2, 2021 The 2012 Rosés are fresh, aromatic and balanced….read our notes from the winemakers….. Wine Traditions Ltd. 2012 Rosés 2012 Château Jouclary, Cabardès Rosé 2012 Domaine Monte de Marie, "Anatheme" VDT Rosé 2012 Domaine Roumagnac "Authentique" Fronton Rosé 2012 Domaine des Terrisses, Gaillac Rosé 2012 Domaine Brana, Irouleguy Rosé 6pk 2012 Domaine de Berane, Côtes du Ventoux Rosé Château Jouclary, Cabardès Rosé Château Jouclary is a blend of 40% Cabernet Franc, 40% Grenache and 20% Cinsault. The grapes are harvested early in the morning to avoid any oxidation. Once in the vat house, they are gently pressed and then fermented at low temperatures. The wine has a pale salmon color and is enticingly aromatic with scents of red currant, citrus and exotic fruit. The flavors of fresh fruit are supported by a good structure and acidity that allows the wine to remain buoyant and fresh throughout the palate. Domaine Mont de Marie, "Anatheme" VDT Rosé Made of 100% Aramon from 100 year old vines. The vines are pruned "en gobelet" or goblet/bush-pruning, as is traditional in the Languedoc, and cultivated respecting the authenticity of the terroir. This wine is made with naturally occurring yeasts, vinified without sulfur and with no oenological input. The nose is immediate and aromatic of small red fruits, in the mouth it is unctuous, fresh and crisp, it finishes with suggestions of caramel and a touch of liquorice. Domaine Roumagnac, Fronton Rosé Authentique Domaine Roumagnac Rosé Authentique is a blend of 50% Négrette, 30% Syrah, 20% Cabernet, harvested during the night in order to preserve their aromatic freshness. Made in the "saignée method, the wine sees a short maceration resulting in a transparent coppery-pink color. From the first juice, the most noble and fruity, the nose is of red berry and citrus fruits (red currants and grapefruit). Domaine Roumagnac’s vineyards are the very same on which were planted the first Négrette vines in the 12th century, on soils of alluvial gravel, which give the wines authentic fruit aromatics and a natural suppleness. Farmed naturally, with grasses growing among the vines and with the advantage of the natural drainage of their parcels, yields are kept low in order to extract full potential of the fruit, and to preserve the soil and its geological riches from erosion. Work in the vineyard is manual and quite intensive, making for the closest possible monitoring of the progress of the vines in the field. Vinification is traditional in resin lined cement vats. Varieties are vinified separately, then blended before bottling. Domaine des Terrisses, Gaillac Rosé Domaine des Terrisses is a blend of 60% Syrah, 20% Braucol and 20% Duras. The average age of the vines is 25 years. The syrah for this wine comes from a parcel on the plain, harvested when just ripe, offering a balance of fruit, suppleness and freshness. Extraction by « pressurage » or pressing results in a very light color. The juice from Duras and Braucol grapes, harvested later from hillside parcels, are obtained by the « saignée » method. The different grape varieties are fermented separately at low temperatures , allowed to settle naturally for 5 months and racked several times before blending and bottling. The wine has aromas of strawberries and rasberries and on the palate it combines stone fruit with more savory flavors. The wine has a balance and structure that will allow it to improve for a year. Domaine Brana, Irouleguy Rosé The Brana "Harri Gorri" Rosé is produced from 70% Tannat and 30% Cabernet Franc. The cuvee name "Harri Gorri" is Basque for red stones and refers to the red sandstone found locally in the Basque Pyrénées Atlantiques. The wine is produced using the "saignée" method with maceration sufficient to give the wine a deep color and good body. The scents are typically Basque with floral and earthy vying for "first out of the glass." The earthy aromas are mirrored on the palate which is lifted by stone fruit, lots of spice and lingering citrus notes on the finish Domaine de Berane, Côtes du Ventoux Rosé Domaine de Berane Rosé of Haute Provence is a blend of 85% Old Vines Grenache (41 years) and 15% Mourvedre (12 years). The vineyards are located 330 meters above Mediterranean sea level, next to Mont Ventoux, the largest mountain in the Provence region. The cool nights at harvest time here permit Bertrand and Anne Claire to obtain amazing freshness in their wines,. The vines are tended organically with out pesticides or herbacides. The grapes were harvested late in September with excellent maturity and balance. The same approach is used in the winery as in the vineyard, avoiding the use of any additional products so that the fermentations remain entirely natural. The rosé is produced by combining two methods of vinification ; extraction by "pressurage" for the Grenache and by "saignée" for the Mourvedre. The wine is pale with a slight orange tinge. The scents tend toward stone fruits with citric overtones. The wine is delicate on the palate with strong mineral and saline notes both providing a long, refreshing finish.
December 2, 2021 Welcome 2011 Rosés Our 2011 Rosés are here- reconnecting us to summer long days and gentle weather time to share with friends... Château Jouclary, Cabardès Rosé Château Jouclary is a blend of 40% Merlot, 30% Syrah and 30% Grenache and is produced by combining two methods of vinification, or more precisely, extraction. Known as the "saignée" method, the Grenache grapes begin a traditional vinification but with skin maceration lasting only about 12 hours after which the juice is drained to continue its fermentation without the solids. The Merlot and Syrah are produced using "pressurage," like white wines where the juice is pressed from the grapes before fermentation begins. The wine has a pale salmon color and is enticingly aromatic with scents of red currant, citrus and exotic fruit. The flavors of fresh fruit are supported by a good structure and acidity that allows the wine to remain buoyant and fresh throughout the palate. Château Bellevue La Forêt, Fronton Rosé Château Bellevue La Forêt is a blend of 60% Negrette, 20% Gamay, 10% Syrah and 10% Cabernet Franc. The different varieties are picked separately by parcel in the early morning to maximize freshness. They are gently pressed upon reception and then vinified separately at low temperatures. Following an "elevage sur lies" an assemblage is made. The local negrette grape gives the wine both its luminous strawberry color and lively floral aromas. The supple mouth feel supports flavors ranging from orchard fruit to notes of herbs and spices. Domaine des Terrisses, Gaillac Rosé Domaine des Terrisses is a blend of 60% Syrah, 20% Braucol and 20% Duras. 2011 was a particularly hot and dry year in Gaillac and Alain Cazottes picked the Syrah for the Rosé very early and instead of using the saignée method as usual; he gently pressed the grapes before fermenting them at low temperatures. For the Braucol and Duras he used the saignée method with maceration lasting about 12 hours. The different grape varieties were fermented separately at low temperatures allowed to settle naturally for 5 months and racked several times before blending and bottling. The 2011 vintage is particularly light in color, "provençalesque," and combines stone fruit with more savory flavors. Despite its delicate nature, the wine has a balance and structure that will allow it to improve for a year. Domaine de Berane, Côtes du Ventoux Rosé Domaine de Berane is a blend of 90% Grenache and 10% Mourvedre. It is produced by combining two methods of vinification, or more precisely, extraction with 70% by "pressurage" and 30% by "saignée". The grapes were harvested late in September with excellent maturity and balance. The wine is pale with a slight orange tinge. The scents tend toward stone fruits with citric overtones. The wine is delicate on the palate with strong mineral and saline notes both providing a long refreshing finish. Domaine Brana, Irouleguy Rosé The Brana "Harri Gorri" Rosé is produced from 70% Tannat and 30% Cabernet Franc. The cuvee name "Harri Gorri" is basque for red stones and refers to the red sandstone found locally in the Basque Pyrénées Atlantiques. The wine is produced using the "saignée" method with maceration sufficient to give the wine a deep color and good body. The scents are typically Basque with floral and earthy vying for first out of the glass. The earthy aromas are mirrored on the palate lifted by stone fruit, lots of spice and lingering citrus notes on the finish.