Orea rouge

 

Soil types:

    

Roussillon boasts myriad idyllic wine regions and microclimates thatare conducive to producing organic wines. The technique focuses onthe plant’s well-being and by allowing it to thrive.

The vineyards for this label stretch over hillsides and wide claylimestoneterraces clad with schist pebbles.

    

Varietal range:

    

Syrah, Grenache noir

    

Winemaking:

    

The fruit is picked when it reaches the peak of ripeness. The cropis destemmed and crushed then undergoes pre-fermentation coldsoaking for a few hours before being fermented traditionally withregular pumping over for just under a fortnight.

    

Ageing:

    

In tanks for a few months with regular racking.

    

Tasting notes:

    

Garnet with bluish tints.
Powerful, expressive nose offering up black fruit and spice notes withgarrigue accents. Fat and round on the attack, the palate shows moreof the same spice aromatics with an underlay of dense, quality tannins.Substantial aromatic persistence on the finish.

    

Cellaring capacity:

    

Drinking well from now on but will keep very well for one to two years.

    

Food pairings:

    

A highly indulgent wine pairing with lamb chops with thyme, stuffedtomatoes, thinly sliced duck and lamb shanks or a platter of mediummatured cheeses.

    

Serving temperature:

    

Serve at between 14 and 16°C