Powerful, fruity and spicy with a distinct touch of pepper. It is full on the palate, characterised by aromas of violets and liquorice, nicely complemented by notes of roasting. The tannins are supple and velvety.
This area enjoys a Mediterranean climate, the influence of which is tempered by the Cévennes foothills.
The very mild winter was accompanied by heavy rainfall (+300mm accumulated in January). Spring continued with a rainy period, the likes of which are rarely seen in Roussillon (the equivalent of a whole year’s rainfall in a single month). These beneficial Roussillon rains came just when the vines were at their most sensitive, particularly to mildew but due to quick adaptation of viticultural practices its development was contained, but not without a notable loss of volume. But in the end, the rains made it possible to regulate the vines for the summer, avoiding hydric stress and producing a more bountiful vintage than in 2019. The arrival of the summer was perfectly timed for the continued development of the grape bunches and the beginning of ripening. Even though it was very hot and very dry, the accumulated water reserves brought the healthy harvest to optimum ripeness. The 2020 harvest was much more condensed than other years: all picked in four weeks, erasing the maturity discrepancies between the whites of Collioure and Latour de France, among others. The Collioure vines took advantage of this sunny climate, without water stress, to produce pure, elegant wines. On Latour de France and Lesquerde, the water and summer heat contributed to very well-balanced, structured wines. The biodynamic wine-making process revealed silky tannins and a beautiful aromatic complexity.
The grapes are picked at phenolic maturity and harvested by machine. After destemming, the grapes are vinified in concrete tanks for three weeks. Pumping over operations are staggered and performed each day in order to gently extract the aromatic substance, anthocyanins and tannins. The temperature of the alcoholic fermentation is checked and regulated. At the end of the alcoholic fermentation, the temperature is allowed to increase to 30 -33 degrees to help the polymerization of the tannins.
- Grilled and Roasted Red Meats
- Grilled and Roasted White Meats
- Salads and Picnics
- Mild Creamy Cheeses
- Mature Strong Cheeses