MAS COUTELOU ON PEUT PAS VRAIMENT DIRE QUE SYRAH

SKU
6859
$37.99
OR
Type
RED
Varietal
SYRAH
Country
FRANCE
Region
LANGUEDOC ROUSILLON
Sub-region
VIN DE FRANCE
Vintage
2018
Bottle Size
750ML
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  • Puimisson, is located in the Languedoc, a few kilometers from Béziers, in a Mediteranean climate. Jean-Francois is a third generation winemaker at the domaine.

    The vineyard expands over 14 hectares, with clay-limestone based terroir as well as some flint in areas and marl intermixed with silica.

    Many varietals among Syrah, Grenache, Carignan, Cinsault, Mourvedre for the reds along with a small parcel coplanted with Sauvignon Blanc, Grenache Blanc, Muscat and Viognier. The oldest vines were planted back in 1966 by Jean-Francois’s father. Jean-Francois has also planted some Grenache Gris, Macabeo, and grafted some Clairette musqué and Carignan blanc, as well as 120 plants of Castet, a rare red variety which you also find at Château Simone the only domaine in the small Palette AOC of Provence.

    Surrounding the vineyard, there are also 400 olive trees, almond trees, fig trees (an indication of underground water) planted in order to promote biodiversity and polyculture.

    The entire vineyard has been farmed and certified organic since 1987. These vineyards have not seen chemical fertilizers, synthetic products for over twenty five years. Jean-Francois’s father was one of the pioneers of organic viticulture in the Hérault (one of the two departments in the Languedoc, the other one being l’Aube), when there were just seven organic wine growers in the department, with a total of just 40 hectares, registered with “Nature et Progrès” (back then, the AB/Ecocert certifying agency’s did not exist).

    Viticulture is rigorous and involves frequent plowing (chenillard or by hand), severe pruning, trellising, and leaf plucking are all done manually. Yields are limited to 20-35hl/ hectares.

    Vinification is adapted to the varietal and vintage (long/short maceration, traditional/carbonic maceration, punch down/pump over). Only indigenous yeasts are used, SO2 input is minimal or non existant in order to preserve the authentic character of the wines. The absence of SO2 use is made possible because of the experience acquired in the vineyard, since over 25 years. Bottling is made by gravity without any filtration.