Domaine du Clos des Fees - La Petite Siberie - 2011 - Cotes du Roussilon Villages - 750 ml
WHAT THE CRITICS ARE SAYING
Robert Parker : 95 Points
Just as good (if not better), the 2011 Cotes du Roussillon Villages La Petite Siberie is 80% Grenache, 10% Mourvedre and 10% Syrah that spent 10 months in 100% new French oak. Offering up notions of chocolate, incense, spice box, kirsch and mulled blackberry fruit, this beauty knocks it out of the park on the palate with full-bodied richness, a seamless, sexy texture and no hard edges. Gorgeous all around, this thrilling effort should not be missed.
After owning a wine bar in Paris and working a few years as a wine journalist, Hervé Bizeul, a former “France’s Best Young Sommelier”, founded the Clos des Fées in 1998 with his wife. His idea was to produce a good wine for friends. The first vintage, created in his garage with very little investments, was a huge success immediately. Today, his wines are sold worldwide.
The vines span accross a number of differing terroirs accross the Roussillon, as much as 15 km apart from each other. The varying exposures and myriad of subsoils from granite to limestone make for a thoroughly unique and consistent quality. Old vines (up to 100 years old in some sectors), hand picking, … a viticultural philosophy that is respectful to nature and explains the high quality of the wines. Grenache, Carignan, Syrah, Grenache Blanc and Grenache Gris make up the majority of the plantings. The wines are aged in oak barriques for at least a year and are bottled without filtration.
Grapes: Unique parcel plot (2hectare 32ares 32centiares – 5.74 acres, half productive) of old bush vines of Grenache noir, located on the southern slope of a hillock facing East - West.
Soils: Planted on a clay-limestone base, layers of shale and mica-schist, dark red in colour and exceptionally rich in iron. Extreme weather conditions: the plot is swept by icy North-West winds more than 200 days per year.
Harvest: Late pruning. Intensive work in the vineyards: buds and lateral shoots removal, bunch equalising, leaf-thinning. Perfect phenolic ripeness is aimed for, while preserving freshness and fruit. Hand-picked grapes are stored and transported in refrigerated trucks.
Winemaking: 20 days of maceration with extraction through gentle daily cap-punching. De-vatting in new oak barrels.
Ageing: Aged on lees with no added sulfur until the end of malolactic fermentation. Regular topping-up with a blend of Mourvèdre/Syrah (5 to 7% depending on the vintage). Bottling without filtration.