Vin de Pays des Côteaux du Verdon
Two Stars & a Coup de Coeur Guide Hachette 2004.
Silver Medal Concours General European 2004 .
Trophy Concours Meilleurs Vins de Pays de la France, London 2004.
VINEYARD AREA
56 Hectares of which 1,5 Hectares were selected for the production of La Colline de Vignelaure.
DATES OF HARVEST
23rd September to 26th October.
CLIMATIC CONDITIONS
A very cold winter was followed by a mild spring with budburst in mid-April. From the beginning of May the temperatures rose sharply and the unusually warm conditions resulted in flowering in late May - two weeks ahead of normal. A hot dry summer allowed this advance to be maintained. A little rain just after veraison in early August averted any risk of drought-related stress. Despite a few wet days during the harvesting period the grapes were brought into the cellar in excellent condition.
SOIL
The parcels where the grapes are grown for La Colline lie on a dry rocky hillside, exposed to the south. The soil is limestone with many surface stones.
GRAPE VARIETIES
Merlot (approx 80%), Cabernet Sauvignon (approx. 20%).
YIELD
For the vineyard as a whole: 39 Hl/Ha. For the parcels selected for the production of the Colline blend the average yield was 20 Hl/Ha.
VINIFICATION
All grapes picked by hand with a very strict selection in the vineyard and a second selection at the reception. All grapes de-stalked and lightly crushed. Pre-fermentation cold maceration for several days. Temperature-controlled fermentation (< 28° C) in stainless-steel tanks for six days. Post-fermentation maceration for three weeks. Malolactique fermentation in all new French oak barrels (Seguin Moreau). Aged for 24 months in these barrels. No fining and very coarse filtration (12 micron) before bottling.
SERVING SUGGESTIONS
Big steaks grilled on the barbeque accompanied by barbequed vegetables, sweet potatoes, red peppers, pumpkin or a warm potato salad with bacon and chives served with mayonnaise mixed with vinaigrette. Roast lamb with roasted potatoes and garlic with rosemary is good or roast duck is also excellent. Cheese fondues which are delicious in the winter or whenever we can get it - the famous Irish Black pudding and finally just a simple plate of cheese.