Vegetarian, Vegan, Certified Organic
Aromas of raspberry, wild blueberry and elderberry give way to blood orange with hints of cocoa and pepper. This wine is smooth and dense with fresh acidity and grippy tannins bringing texture in the mid-palate. Flavours of tangy red fruit are followed by a discreet touch of oak on the finish.
Jean-Louis Descours fell in love with Château La Verrerie in 1981, when he was looking for a project to occupy him after retirement. As a result, Jean-Louis purchased the 20 hectare estate and, with the help of his son Gérard, brought it back to life. They constructed a new winery and acquired more vineyards with the sole ambition to make great wine. Their first vintage was released in 1985. Today, Christopher, the grandson of Jean-Louis and owner of Charles Heidsieck, Piper-Heidsieck and Biondi-Santi, runs the estate.
Château La Verrerie is located in the Luberon appellation. The domaine has 48 hectares of vineyard, 70% of which is dedicated to red wine production with the remainder split between rosé and white wine. For the reds, 50% of the plantings are Grenache, 40% Syrah and 10% Cinsault and Carignan. Seven hectares are dedicated to Roussanne, Clairette, Grenache Blanc and Bourboulenc. The vineyards are farmed organically and the wines have been certified organic since the 2013 vintage.
The Luberon Rouge is first sorted by bunch before being fully destemmed, then sorted again by berry before undergoing fermentation in temperature-controlled stainless steel tanks. The wines are then aged in large, old oak casks (25 and 50 hectolitres). It is a Syrah-dominant blend of 74% Syrah, 22% Grenache and 4%Carignan, with a wonderfully concentrated palate that shows notes of black cherry fruits and a touch of liquorice. The Luberon Rosé is made using the saignée method from 70% Grenache Noir and 30% Cinsault. It is aged on its lees for a period of three to six months, adding texture and freshness to the finished wine. It is identical to the Provençal style, pale in colour, clean and perfumed, with crisp acidity and a scented finish.
The Hautes Collines Blanc is a blend of Bourboulenc, Grenache Blanc, Clairette, Roussanne and Viognier. Each variety is fermented separately, with a part in casks, and aged on the lees for four months to reveal aromatic complexity and structure on the palate. The Hautes Collines Rouge is a blend of Syrah, Grenache and Carignan, undergoing a cold maceration for five days before fermentation. With flavours of blood orange and sweet liquorice, this is a typical southern Grenache with a beautiful balance and silky texture. The Viognier is characterised by layers of fresh stone fruits and delicate floral bouquet with a well-structured palate and a saline finish.
The estate has 56 hectares of vineyard and of the red varieties planted, half of the plantings are Grenache, 40% Syrah and 10% Cinsault and Carignan. Soils are predominantly clay and limestone. The winery has been certified organic since the 2013 vintage.
France's Provence region is known for its sunny, dry summers, a trend that continued in 2016. Frost in April affected the yields slightly, but in general the region had few problems aside from drought. The drought was particularly severe, starting with winter having 40% less rainfall than normal with this trend carrying on through most of the growing season. The dry and warm seasons resulted in smaller berries than usual, and less juice. The end of August and beginning of September were hotter than normal and harvest began on 8th September.
The grapes were fermented in temperature-controlled, stainless-steel tanks. Each varietal was kept seperate and aged for 12 months in old large oak casks, of either 25 or 50 hectolitres. The batches were then blended and aged for another 10 months.