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LE GRAND NOIR - PINOT NOIR

LE GRAND NOIR - PINOT NOIR - Languedoc, FRANCE - 2015

Light red colour, Cherry, currant and savoury spices aromas, Velvety tannins balanced with rip red fruit and vanilla notes. Food pairings: Lamb Stew, Salami orLe Grand Noir comes from some of the oldest vineyard in France. 2000 years ago, the Romans produced wine here and exported it to Italy. Today, the winemaking techniques may be modern, but the flavours still reflect the terroirs of the Minervois region. Each of the wines is carefully blended from grapes picked from vineyards whose climates and soils are ideally suited to the specific varieties. Why do we call our wines “Le Grand Noir”? Our black sheep logo gives one clue - we are rather unconventional wine makers. The original Grand Noir - “Big Black” was a priest of the Cathar religion, in the region of Carcassonne. The Cathars were heretics - a breakaway group from the Catholic Church of the day, who has some very unconventional views.

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VINEYARD

All of le Grand Noir wines come from vineyards in the Minervois region, in Languedoc-Roussillon in the south of France. The Romans made wine here – there’s a 2,000 year-old burial site close to one of our vineyards – and grapes love the warm sunny climate and the cool breezes from the nearby Mediterranean and the ‘Black’ mountains. The wonderfully perfumed Viognier which thrives in a warm climate, for example, all comes from the vines growing close to the medieval walled village of Azille. The soil here is marked by grés – clay-limestone which seems to have a particular affinity with this grape variety. Chardonnay grows well in Azille too, but with his experience of blending wines from different vineyards in Bordeaux, Hugh Ryman prefers to marry it with Chardonnay from other parts of the region, including warm-climate vineyards around the village of Pepieux where the wind from the mountains brings fresh, perfumed flavours.

Wine facts

Producer:

Red and White - le Grand Noir

Variant:

750 mL

Average Age of Vines:

10 YEARS

Average Vineyard Altitude:

A WIDE RANGE OF ALTITUDES, FROM 200 - 400M

Density:

4,000 VINES/HA

Production:

LOW - 80HL/HA

Harvest Method:

MECHANICAL HARVESTING AT NIGHT TO MAINTAIN FRESHNESS

Fermentation and Maceration:

Made in a very Burgundian manner. The whole bunches went through a period of cold soak. Fermentation on skins lasted 2 weeks prior to pressing. There was Burgundian-style manual punch-down to break up the cap and maximise colour. Very little press wine was used.

Aging:

A SMALL PROPORTION, 10%, IS MATURED IN OAK BARRELS

Alcohol:

12.5

Vintage:

2015

Country:

FRANCE

Grape Varietal:

Pinot Noir

SKU:

RH186

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