Domaine du Clos des Fees - Vieilles Vignes - Blanc - 2018 - 750 ml
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WHAT THE CRITICS ARE SAYING
“Proprietor Hervé Bizeul has outdone himself with the 2018 IGP Côtes Catalanes Grenache Blanc Vieilles Vignes (which actually includes a bit of Grenache Gris as well). Scents of crushed stone, melon and tangerine emerge on the nose, while the full-bodied palate is broad and mouth coating yet finishes long, with mouthwatering salinity and terrific freshness. I'm not sure how long-lived this will be, so try to catch it in the next year or so.”Joe Czerwinski, Wine Advocate
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: Grenache blanc 90 %, Grenache gris 10 %. Produced with the oldest vines on the estate (over 100 years old) in the area of «Mas Farine». Some old Grenache Gris has been added from mixed plots, planted with various varietals.
Soils: Limestone-clay soils at an altitude of between 200 and 400 metres, mainly facing North and West.
Harvest: The date for the harvest is chosen with the aim of obtaining fully ripe fruit flavors while retaining freshness and «drinkability». Hand-picked grapes are transported in a refrigerated truck. The clusters are then pressed fully stemmed at low pressure, in a pneumatic press.
Wine making: Fermentation is carried out slowly in stainless-steel tanks for the Grenache Blanc, and old barrels for the Grenache Gris, with regular stirring.
Ageing: Ageing on lees for 5 to 8 months. Fining and filtering prior to bottling in the spring.