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Chateau La Tour de L'Eveque - Le Noir et Or 2015 - Organic Red Wine - Cotes de Provence - 750 ml

Chateau La Tour de L'Eveque - Le Noir et Or 2015 - Organic Red Wine - Cotes de Provence - 750 ml

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Dark purple coulour. Nose is intense, creamy, with ripe black cherries, plums and figs. Balsamic herbs, minty touch, pungent spices such as Sichuan pepper as well as cinnamon, nutmeg and cloves come along. A hint of leather completes this complex nose, highly expressive, still very youthful, with great aroma definition. Juicy palate, silky and with a high level of freshness, melting tannins, with fine grain, but firm structure. Black fruit, oaky spices, lots of pepper and dark bitter chocolate up to the long, minty finish. Licorice and cocoa on the aftertaste. 10-12 years of cellaring to the full development, 20 years of potential at least. A generous wine to serve in its youth accompanied by squab “salmis”, otherwise can pair well with dear fillet served rare and sweet parsnip purée.


The specificity of this cuvee is to be produced from the same syrah plot, “Collet du Château” planted in 1978; cabernet sauvignon only comes as a complement. This plot was cleared out and a lovely stone dike was built, using du out stone blocks. Grey schists are mixed with chalky-clayey soils, so the rootstocks (140 Ru and R110) have been adapted according to the soil changes.
The vineyards are worked by hand, using natural animal fertilizers. We do not use any chemical weed killers. Buds are trimmed and a green harvest is a practice to purposefully limit yields. A part of the vineyard is plowed with horses. The area between the rows of vines is grassed over with cereals.


Grape: 96,5% Syrah, 3% Cabernet Sauvignon, 0,5% Grenache.

Vinification: Hand-harvest and sorting, according to their polyphenolic ripeness to determine the optimum harvest date. Grapes are destemmed. The alcoholic fermentation is run so as to extract optimum fruit and colour, but also to produce an elegant wine. Maceration lasts about 10 days. 

Ageing: Stored into French oak casks for 18 months’ maturation. Two or three transfers are performed during the maturation. Then the wine is blended in vats and bottled in the Château.