Domaine du Clos des Fees - Le Clos des Fees - Rouge - 2005 - Cotes du Roussillon Village - 750 ml
WHAT THE CRITICS ARE SAYING
Robert Parker: 95 points
During the visit, I was also able to taste some older vintages. Looking at the 2005 Côtes du Roussillon Villages Le Clos des Fées, this is sensational wine that’s aging gracefully. Loaded with cassis, black raspberry, roasted herbs and licorice, it still has solid structure and focus on the palate, as well one seriously hedonistic texture that caused me to write more than one “wow” in the notes. Drink it anytime over the coming decade.
Clos des Fées is one of the most famous and respected producers in Roussillon. Indeed, it is probably THE domain that has contributed most to improve the reputation of this region.
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.
Appellation: Côtes du Roussillon
Producer: Herve Bizeul
Grapes: 50% Syrah, 25% Grenache, 15% Carignan, 10% Mourvèdre
Age of the vines: 70 to 100 years old for Grenache and Carignan, young vines for Syrah and Mourvèdre
Vineyard: Clay and limestone
Aging: 18 months in a traditional concrete vat
How to drink: Decant at least 2 hours before