Côtes de Provence Réserve
This is the top red from the Jules family aged 12 months in oak barrels. It is muscular yet elegant and will improve with ageing.
SOIL
Rocky and limy clay with southern exposure at 160 meters altitude.
CLIMATE
2004 was especially hot and dry with naturally low yields.
VINES
Cabernet Sauvignon 90% Syrah 10% (30 year old vines planted at 4000 vines per ha).
FARMING METHODS
According to the official sustainable farming charter. Grass is planted in the rows to compete with the vines that are trellised for maximum leaf canopy and deleafing to maximize concentration and fruit character with Cabernet.
HARVEST
Mechanically with yields of 30 hl per ha.
WINE MAKING
Maceration for 16 days with regular pump-overs and temperature maintained between 25-28°C for the duration of the alcoholic fermentation that lasted 21 days. Micro-oxygenation before malolactic fermentation.
MATURING AND BOTTLING
Fining and early clarification; filtration; blending after tasting; bottled in the spring after further filtration.
MATURING AND BOTTLING
In fine grain, French oak barrels for 12 months.
MEAL SUGGESTION
Roasted red meat on pepper sauce, venison.