Domaine de Bérane Village: Mormoiron Appellation: 7ha Côtes du Ventoux Grower: Bertrand Ferary Website: http://www.domainedeberane.com/ Downloadable PDF The vineyards of Côtes du Ventoux are part of the southern Rhone and are for the most part spread out around the town of Carpentras just north of Provence. They are set against the backdrop of Mont Ventoux which dramatically rises 1912 meters above the valley floor. This imposing mountain range, the tallest in interior France, has been classified by UNESCO as a “Reserve de Biosphere”. Mont Ventoux and the Rhone River have combined to create a variety of soil types in the Cotes du Ventoux appellation and in addition to grapes, there is a rich array of crops that grows on these southern Rhône fields. Domaine de Berane’s vineyard is situated in the village of Mormoiron at an elevation of 350 meters and with south-east exposure. The vineyard is composed of Syrah, Grenache and Mourvedre. The domaine works according to the principles of organic farming. Agapes The cuvee “Agapes” takes it name from the biblical word connoting a meal taken after work and it is indeed a lovely wine to have after a day’s work. The wine is a blend of 70% Grenache from 50 year old vines, 25% Syrah and 5% Mourvedre. The wine is fermented in cement tanks using indigenous yeasts. The Grenache and Mourvedre are matured in tank while the Syrah is matured partly in tank and partly in barrel. Les Blaques The cuvee “Les Blaques” is a blend of 60% Syrah and 40% Grenache. It is fermented and then matured for six months in cement tanks. The wine combines rich and dense fruit with fine tannins giving the wine body and structure. News January 21, 2021 Welcome 2011 Rosés Our 2011 Rosés are here- reconnecting us to summer long days and gentle weather time to share with friends... Château Jouclary, Cabardès Rosé Château Jouclary is a blend of 40% Merlot, 30% Syrah and 30% Grenache and is produced by combining two methods of vinification, or more precisely, extraction. Known as the "saignée" method, the Grenache grapes begin a traditional vinification but with skin maceration lasting only about 12 hours after which the juice is drained to continue its fermentation without the solids. The Merlot and Syrah are produced using "pressurage," like white wines where the juice is pressed from the grapes before fermentation begins. The wine has a pale salmon color and is enticingly aromatic with scents of red currant, citrus and exotic fruit. The flavors of fresh fruit are supported by a good structure and acidity that allows the wine to remain buoyant and fresh throughout the palate. Château Bellevue La Forêt, Fronton Rosé Château Bellevue La Forêt is a blend of 60% Negrette, 20% Gamay, 10% Syrah and 10% Cabernet Franc. The different varieties are picked separately by parcel in the early morning to maximize freshness. They are gently pressed upon reception and then vinified separately at low temperatures. Following an "elevage sur lies" an assemblage is made. The local negrette grape gives the wine both its luminous strawberry color and lively floral aromas. The supple mouth feel supports flavors ranging from orchard fruit to notes of herbs and spices. Domaine des Terrisses, Gaillac Rosé Domaine des Terrisses is a blend of 60% Syrah, 20% Braucol and 20% Duras. 2011 was a particularly hot and dry year in Gaillac and Alain Cazottes picked the Syrah for the Rosé very early and instead of using the saignée method as usual; he gently pressed the grapes before fermenting them at low temperatures. For the Braucol and Duras he used the saignée method with maceration lasting about 12 hours. The different grape varieties were fermented separately at low temperatures allowed to settle naturally for 5 months and racked several times before blending and bottling. The 2011 vintage is particularly light in color, "provençalesque," and combines stone fruit with more savory flavors. Despite its delicate nature, the wine has a balance and structure that will allow it to improve for a year. Domaine de Berane, Côtes du Ventoux Rosé Domaine de Berane is a blend of 90% Grenache and 10% Mourvedre. It is produced by combining two methods of vinification, or more precisely, extraction with 70% by "pressurage" and 30% by "saignée". The grapes were harvested late in September with excellent maturity and balance. The wine is pale with a slight orange tinge. The scents tend toward stone fruits with citric overtones. The wine is delicate on the palate with strong mineral and saline notes both providing a long refreshing finish. Domaine Brana, Irouleguy Rosé The Brana "Harri Gorri" Rosé is produced from 70% Tannat and 30% Cabernet Franc. The cuvee name "Harri Gorri" is basque for red stones and refers to the red sandstone found locally in the Basque Pyrénées Atlantiques. The wine is produced using the "saignée" method with maceration sufficient to give the wine a deep color and good body. The scents are typically Basque with floral and earthy vying for first out of the glass. The earthy aromas are mirrored on the palate lifted by stone fruit, lots of spice and lingering citrus notes on the finish.