To say that the 2021 vintage was a long and quiet river would be a sweet joke! However, Peyrassol went through the ordeal without suffering adversity. At the end of April, a historic frost from the northwest (-9°) hit the region. The vines, late, have not really bud. The loss was minimal. Not a drop of rain all summer long! Deeply rooted, the Peyrassol vineyard has resisted rather well. In mid-August, a fire of rare violence broke out in the plain of Le Luc, sowing desolation in its path. The mistral was kind for Peyrassol and repels the fire in the opposite direction. At the beginning of September, a hail storm destroyed the entire harvest of the village of Pignan, just a few miles from the estate. Our hills have blocked this cloud! Finally, floods ravage all the surrounding municipalities… but stop at the gates of Flassans! And at the end, the ultimate reward with an exceptional quality of musts and wines.
Tasting Notes:
Nose: The first nose surprises with its beautiful aromatic complexity: notes of slightly candied mandarins, wild blackberries, burst out within an elegant minerality.
Palate: The ample and voluminous palate exalts aromas of cocoa beans and bourbon vanilla. The Syrah also expresses all its fruity and almost floral character of peony. The chalky tannins are finally lost in a silky, velvety finish of great freshness! To be decanted to release iall its potential.
Origin: France
Village: Côtes de Provence
Soil Type: Clay and limestone from the Triassic period, with a high proportion of pebbles, at the heart of a doline surrounded by dry stone walls.
Grapes:90 % syrah, 10 % cabernet-sauvignon.
Growing: Agriculture in organic conversion. Sowing of cereals in the inter-rows to encourage soil life, harvesting at dawn, precise choice of a harvest date respecting the fruit.
Vinification: Manual harvesting, de-stemming, crushing, manual sorting, vatting by gravity, fermentation at controlled temperature +/- 28°C. The vinification is carried out variety by variety, in the traditional way, with alternating gentle punching of the cap and pumping over. The vatting period is 3 to 4 weeks.
Fermentation: 12 to 14 months in foudre and concrete eggs to optimally round out the tannins.
Ageing Potential: 12 years
Food Pairing:In its youth and served chilled, it will be the ideal companion of a tuna steack. Its aromatic palette will find its full expression a few years later with a generous lamb tagine with prunes. Grilled garden vegetables or matured farmhouse goat’s cheese will also find a perfect match with this gourmet wine.
Winery: Peyrassol
