La Source de Vignelaure
La Source de Vignelaure Red 2016
Cabernet Sauvignon SyrahBlend of Cabernet Sauvignon (50%) and Syrah (50%). A gourmet and soft wine. Fruity nose (blackberry, strawberry, raspberry). In the mouth, structure and fineness. Long and balanced final.
Ageing potential: 5 years
Food pairing: beef filet, grilled thuna, provencal daube.
Hand harvest.
Vineyard area: 55 hectares among which 9 hectares selected for the blend of la Source de Vignelaure Red 2014.
Soil type: Limestone and clay mixed with gravel.
Yield: Average yield for the parcels selected for the production of la Source Red:30 Hl/Ha.
Vinification: Grape sorting. Desterming and pressing. Traditional vinification technics, natural yeasts, frequent pumping-over. Fermentation under controlled temperature in stainless-steel tanks for 7 days. Partialy aging in oak barrels for 12 months.
La Source de Vignelaure Rosé 2018 Organic
Cabernet Sauvignon Grenache Syrah CinsaultBlend of Grenache (40%), Cinsault (30%), Syrah (20%) and Cabernet Sauvignon (10%). Pale salmon colour. Intense nose, on fruits (redcurrant, raspberry, grapefruit). In the mouth, balance between freshness and full-bodied. A long final on yellow peach.
Ageing potential: 2 years
Food pairing: squid, red mullet, anchoïade with seasonal vegetables.
Vineyard area: 51 hectares among which 10 hectares selected for the blend of la Source de Vignelaure Rosé.
Soil type: Limestone and clay mixed with gravel.
Yield: Average yield for the parcels selected for the production of la Source Rosé: 38 Hl/Ha.
Vinification: Juices extract thanks to direct pneumatic press. Immediate cooling (to 10° C) of the juice and settling for 48 hours. Slow fermentation at controlled temperature (17°C) in stainless-steel tank. Aging of three months on fines lees, with bâtonnage before bottling.
La Source de Vignelaure White 2018 Organic
Sémillon RolleBlend of Vermentino (70%) Sémillon (20%) and Sauvignon (10%). Yellow with gold reflects color. Fruity nose (grapefruit, white peach) and floral (white flowers). Freshness and full-bodied in the mouth, balances with minerality.
Ageing potential: 5 years
Food pairing: grilled or creamed white meat, fish (cod loin, whiting) seafood (scallop, whelk).
Hand harvest with sorting.
Vine age: about 8 years old.
Vineyard area: 51 hectares among which 3 hectares selected for the blend of la Source of Vignelaure White.
Soil type: Limestone and clay mixed with gravel.
Yield: Average yield for the parcels selected for the production of la Source White: 36 Hl/Ha.
Vinification: fermentation in stainless-steel tanks (100%). Aging of three months on fines lees, with bâtonnage before bottling.