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 the 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 direction opposite. 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 haveblocked this cloud! Finally, floods ravage all the surrounding municipalities… but stop atthe gates of Flassans! And at the end, the ultimate reward with an exceptional quality ofmusts and wines.
Tasting Notes:
Nose: It is the Syrah aromas that explode on the first nose: redcurrant, blueberry, spices,conferring from the outset a beautiful personality to this wine. Then comes the freshness ofthe Cabernet-sauvignon which balances the whole.
Palate: Its acidic palate, with nice crunchy, mixes notes of red fruits and liquorice. Its elegant finish reveals the roundness of gourmet cherries. Its almost minty freshness makes this wine the perfect companion throughout the meal.
Origin: France
Village: Côtes de Provence
Soil Type: Argilo-calcaire à dominante calcaire.
Grapes: 80 % Syrah, 5 % Cabernet-sauvignon, 15 % Grenache.
Growing: Highly sustainable agriculture. Soil treatment is kept to a minimum and the vinesare constantly monitored, on the basis that prevention is better than cure. Cereals aresown between the rows to enhance the vitality of the soil. The grapes are selected fromplots of young vines, with yields of around 45 hectolitres per hectare. Separate manualharvesting for each variety in 30 kg baskets.
Vinification: The harvest was sorted in the vineyard and again on tables, the grapes were de-stemmed but not pressed, then fed by gravity into concrete vats where theyremained for 3 weeks with alternate gentle punching down and stirring.
Fermentation: As soon as fermentation is over, a light racking in the clear allows only the best of the lees to be kept. The volumes matured in jars for 9 months allow an intimate contact with the lees and an easier natural evolution of the aromas and balance on the palate.
Ageing Potential: 4 to 8 years
Food Pairing: A homemade terrine with a thin cut charcuterie board, a beef carpaccio with sucrines and capers, a veal sauté with apricots, but also zucchini tagliatelle with thyme and walnuts or roasted sweet potato with lemongrass sauce, this vintage leaves room for all your culinary creativity.
Winery:Peyrassol
