It is difficult to avoid a description of a viticulturist if one wants to talk about his wines. There is hardly a more illustrious-sounding name than that of the Marquis Raimond de Villeneuve Flayosc. And yes, this real nobleman really does pluck his own grapes from the slopes and personally serve clients in his wine cellars after the harvest. Raimond is a wine-growing aristocrat, a Bavarian and rebel. His organic growing methods have taken him to the peak of the French wine world. “…streaking ahead of the field in quality”, enthused the Revue du Vin de France and declared him wine producer of the year in 2002. His Corail is “one of the world’s best rosés”, said Jancis Robinson and The Decanter, adding their tribute. We say that Raimond and his wines have a great deal in common: they are honest, direct, authentic and uncompromising – but most of all highly enjoyable!
CORAIL ROSÉ - Côtes de Provence
| Terroir and yield: | Loam-chalk soil with pebble inclusions, oriented northwest west at 350m above sealevel. Yield 50hl per hectare. |
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| Varietals: | Grenache Noir (35%), Syrah (25%), Cinsault (25%), Carignan (5%), Clairette (5%), Rolle (5%) Vines aged between 15 and 25 years. | |||
| Harvesting and preparation: | Harvest takes place between mid-September and early October. Partial crushing and de-stemming of grapes and then skin fermentation at a low temperature of 6°C for a part of the Grenache and Cinsault grapes, primarily first-pressing must from red wine production and most of the Clairette and Rolle. Cold settling with temperature-controlled fermentation at 15-23°C. Partial malolactic acid reduction and natural precipitation of wine crystal sediment. As far as possible, must and wine movement takes place through natural gravity, so that unnecessary stress to the wine through pumping off can be avoided. | |||
| Tasting: | A rosé coloured clear colour, transparent with opal reflexes. A delicate and floral wine, with notes of white fruits (apricots, peaches) and a finish of currants and wild strawberries. Full of excitement, sexy and elegant. . . |
GUEULE DE LOUP - Rouge
| Terroir and yield: | Stony red-clay soil, oriented towards the south and southwest at 350m above sea-level. Yield of 60hl/ha. |
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| Varietals: | Grenache noir (60%), Carignan (30%) and some Cabernet Franc (5%) - Vines aged between six and ten years, apart from Carignan which are 45 years old | |||
| Harvesting and preparation: | Early picking towards mid-September. Pickings sorted on conveyor belt, light crushing and de-stemming of grapes, traditional wine preparation in concrete tanks, temperature controls carried out during fermentation lasting ten days. | |||
| Ageing and production: | Total volume of 100hl or 13,000 bottles for Gueule de Loup red. Ageing in concrete tanks, relatively early bottling in early June. | |||
| Tasting: | Beautiful ruby red brilliance, fruity in the nose with a Pinot note as well as spice, cherry and garrigue aromas. The wine is round and fresh on the palate, accentuated by the melting tannins. Enjoy at a cellar temperature of 16°C! |
LES MÛRES
| Terroir and yield: | Clay-chalk oriented towards the west, at 380m above sea-level, yield of 50hl/ha. |
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| Varietals: | Grenache (40%), Syrah (20%), Cinsault (5%), Mourvèdre (5%), Carignan (25%) and Cabernet Sauvignon (5%). Vines aged between 15 and 40 years. | |||
| Harvesting and preparation: | Hand picking very early, between mid-September and early October. Ripeness of grapes is almost optimal: beautiful ripe tannins, good colour, super balance between sugar and acidity, low pH of 3.15-3.30. Pickings are sorted on the conveyor belt; partial crushing and de-stemming of 90% of grapes. Ageing of 20% of volume with rinsing of fermenting matter in open tanks (Syrah and Carignan). Temperature is controlled during fermentation of three to four weeks and, for the first time, maceration of the full tanks for some of the red base wine for about 60 days (without malolactic fermentation on must!), to integrate the tannins better. |
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| Ageing and production: | Les Mûres total volume of 440 hectolitres. Ageing (elevage) in concrete tanks (50%) and 50% in large wooden barrels (600/1000l). Bottling in September. | |||
| Tasting: | Dark body with light violet colour tones. Aromas of red berries and hints of leather in the nose. On the palate, the wine reveals itself as well structured with rich fruity aromas and delicate, but intense tannins with a good finish. |
