Château La Croix Des Pins Ventoux La Noria Rouge 2016

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château la croix des pins Ventoux La Noria Rouge 2016 Winemaker Jean-Pierre Valade Accolades 89 points Wine Advocate Varietal Blend 50% Grenache Noir, 40% Syrah, Other 10% Mourvèdre Ecocert Certified Organic Location Southern Rhône, France Commune Mazan Appellation Ventoux AOC Alcohol Content 14.5% TA 3.64 g/l pH 3.43 RS <1.5 g/l VINEYARDS: TASTING NOTES: Strategically sheltered from the Mistral winds between two mountain ranges, Mont La Noria exhibits a bright ruby color Ventoux and the Dentelles de Montmirail, the vines are situated in a natural reserve with dark purple highlights. Smooth under the UNESCO classification: a Biosphere Reserve. Here the 15-year-old vines, and incredibly structured, this wine which rest 492 feet above sea level, can softly blossom and grow in the clay-limestone soils. Organic and natural treatments are utilized on the manually worked vineyards commences with vanilla and toasted to avoid diseases. Very few sulfites are used. A noria is a waterwheel which lifts the aromas which evolve to nuances of water from a river to allow for irrigation. Château La Croix des Pins has an old noria caramel and coffee. The polished palate in their field for which this wine is named. is clean with a beautiful freshness and VINTAGE: soft round tannins, evoking notes of black Weather conditions in the Southern Rhône were nearly ideal in 2016 with warm, dry fruit. This wine is drinking brilliantly now days which were balanced by cool nights. Volume was down in some areas for Grenache but can also be cellared for an additional due to drought-like conditions which produced smaller berries and consequently less seven years if desired. juice. Overall it was a classic, exceptional vintage. VINIFICATION AND MATURATION: The grapes were handpicked at optimal ripeness and fermented separately to develop their individual characteristics. Fermentation took place on the skins for approximately 15 days to bring out the best of the fruit. The wine was then racked and underwent a malolactic fermentation prior to blending. Twenty percent of the wine was aged in French oak barrels for 3-6 months prior to release. CAPECLASSICS.COM.

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