Ivresse means intoxication and this is an intoxicating wine. It is a delicate wine that is ready to drink but which will benefit from laying down for many years. Not really for an aperitif, this wine needs to be balanced with food to really enjoy it.
Another fine wine from Mr. Valette. Like all his wines it is a pure, certified biodynamic wine. Using more modern production techniques it is ready for drinking but will also lay down for 5 to 10, possibly more years thanks to its subtle tanins. Not really for an aperitif, this wine needs to be balanced with food to really enjoy it. I am a strong convert to Mr. Valette’s wine and if you are interested in an exceptional quality, unusual wine, this is another for you to try. For the adventurous who like to try something different. Try his other wines as well, they are all incredible value for the price.
|Tasting Notes:||Capturing the charm of grenache, a graceful, wine, initially delicate, but with a long and dense finish. To be enjoyed in youth but will age well too. A deep red colour, with a nose of red berries, cherries and wild rose. A mouth filling explosion of red fruit with lots of depth and density and soft tannins giving a velvety feel, and finesse to the finish.|
|Classification:||AOC Saint-Chinian (Certified Bio Wine by Ecocert, France)|
|Grape:||Grenache Noir 90% Syrah 5% Mourvèdre 5%|
|Serve at:||Recommended temperature 18°C|
|Serve with:||Can be drunk young where its red fruits partner Iberico ham, blood pudding charlotte with honey candied chicory and Fourme D’Ambert cheese, beef fillet with morels, or supreme of chicken with Roquefort and spiced sauce. It is a diverse wine for matching food with and is even comfortable with strong flavoured desserts such as dark chocolate fondant.|
|Cultivation:||Bio certified production (5 inspections per year) with zero chemical intervention and based on traditional manual methods without machinery partly due to the terroir slopes. Manual pruning and harvesting.|
|Vinification:||Pressed fruit macerated in steel tanks for 80 days where it is subjected to several manual pressings followed by 18 months fermentation in steel tanks. No oak.of which 24 months for 50 of the juice is in large oak barrels or casks. No fining or filtration prior to bottling.|