Les Vignes d'Eugène

Terroir

Deep land with limestone and silt
Organic vineyard

Tasting

A rich and full-bodied wine, with notes of wilted rose, blood orange or caramel, vanilla, pepper. Spicy final.
Its length in the mouth is unusual for a rosé wine.

Vine stock

Grenache 50% Clairette 25% Syrah 25%

Winemaking

Indigenous yeasts - Minimal sulphites at bottling, only
Plot selection of our oldest vines (80-85 years old)
Harvest on optimum ripeness
Grapes carefully picked and sorted
Cold maceration during 48h : destemmed Grenache and Clairette, Syrah
in whole bunches
Pressing berries out
Blend of free-running and pressed juices
Alcoholic fermentation on fine lees during 20 days (natural yeast)
Malolactic fermentation for a fuller and richer wine
Ageing of 6 months : 50% egg vat, 30% demi-muid and 20% barrel
Blending just before bottling
Process performed in a temperature controlled environment (19°C)
Taking place of the bottling at the winery to overse the quality and
processing from the grapevine to the bottle
Bottling in dark bottle
Bio-based cork

Service

Between 12 to 14°C
Aging of 5 years, and maybe more !

Food & Wine pairing

Confit shoulder of lamb, Moroccan cookery, Duck, Cheeese
A Tavel rosé wine more for winter

Awards

Selection in French Magazine LE MONDE (24/06/23) : “vinous aroma for a crazy class ... formidable lenght ... a real wine made for gastronomy”

Bettane & Desseauve : 14/20 (2016 : Un vin étonnant développant des arômes de fruits à l’eau de vie : un vrai rosé de gastronomie)
Bettane & Desseauve : 14.5/20 (2011 : Un assemblage 40% Grenache 40% Clairette 20% Syrah, vieilli un an et demi en cuve. Le vin surprend par ses
notes caramélisées, sa minéralité et sa texture presque tannique en bouche.)