南法 AOP Minervois
Syrah 80% , Grenache 20%
初入口腔，酒體清新俐落，西拉葡萄的辛香撲鼻而來；後味略帶松露的香氣。 這款酒單甯豐富，厚重卻不乏細膩；回味悠長，礦物感突出。橡木陳釀帶來的香草味道隨著醒酒的節奏而漸行漸遠。這款酒均衡感非常好，口感高雅圓潤，不難判斷 其不凡的陳年能力。飲用前，若條件允許，最好用醒酒器醒酒，以激發其潛能。搭配肉類，含汁水的菜肴以及陳年乳酪效果更佳。
Founded in 1995, Calmel & Joseph is a maison de négoce specializing in Languedoc-Roussillon wines from private wineries from across the region. Over the years, they have built close personal relationships with a large number of growers from all appellations. Convinced of the extraordinary potential of this region, oenologist, Laurent Calmel, and Jerome Joseph work together on the vinification, blending and ageing of wines with the common purpose of demonstrating the little known yet unique quality of these Mediterranean terroirs. As well as our desire to produce high quality wines consistent with their terroirs, we are committed to making wines which reflect our convictions and experience.
AOP Minervois, Southern France
Country of Origin:
Syrah 80%, Grenache 20%
40% Syrah, 20% Grenache Noir, 20% Carignan, 20% Mourvèdre
After selecting the fruit in the vineyard, the boxes were emptied by hand into a destemmer, in order to ferment our 2500 kg of Syrah grapes in a small container. After letting them macerate for a few days we started the alcoholic fermentation and daily punching down. The wine was too hard and lacked complexity, so we decided to add 500 kg of Grenache, selected from the higher slopes; this was introduced midway during the fermentation to give more fruit character and roundness. After five weeks, the press wine was blended with the free run juice after racking, to enhance the tannic structure. After a week of racking to take off the gross lees, we transferred the wine into barrels of different toast and age.
Eight barrels in total. Malolactic fermentation happened in spring 2012. After 20 months of ageing, our wine had acquired the desired complexity. We bottled it on August 29, 2013 and let it finish its ageing in bottle.
Aged in barrels of 2 wines during 12 months. No filtration before bottling.
An attractive, deep purple-red robe. The nose opens on notes of kirsch cherry, evolving into forest floor and dark chocolate aromas. On the palate this wine is clean and bright, with powerful yet silky tannins. Notes of spicy Syrah and a hint of truffle, and a long finish characterised by a stony, mineral profile (think struck matches and gunflint). The vanilla notes of barrel ageing soften with aeration; the balance and structure suggest that this wine has potential to develop over many years. It will benefit from carafing to reveal all its nuances; match it with meat and dishes cooked in sauce, and aged cheese.
A little bevel of black-olive and rosemary savouriness to balance. Like the rich timbre of a cello.
Jancis Robinson: 17/20, Gilbert & Gaillard 2015 Gold Medal
Rich and still tinged with purple. Baked plums and spice. A sweet beguiling nose. Warm-spiced and comforting on the palate, gorgeous fruit draped in deep velvety tannins. Sumptuous and glowing and jewelled. A little bevel of black-olive and rosemary savouriness to balance. Like the rich timbre of a cello. Being really nit-picking, I'd like a bit more persistence on that cinnamon and tobacco finish - to match the generosity on the palate. But it's quite frankly delicious. (TC)
Deep, reverberating, rich, gloriously ripe fruit.
Jancis Robinson: 17/20
Smells brambly, ripe, and a little wild – as if it got tangled on a hillside of garrigue. Deep, reverberating, rich, gloriously ripe fruit. Like a tenor belting out Nessun Dorma in the Victoria & Albert Hall. Hint of creamy coffee. Leather and autumn. Burly tannins which almost tumble across the tongue, but that great swell of fruit holds them back. (TC)
On nose rich cocoa, graphite, camphor, asian spices, dark fruits, oaken panels.
On palate, deep, round, full bodied and succulent with lingering aftertaste. Perfect moment to enjoy now. Tasted on: 5/2021