- Description
- Producer
- Vineyards
- Vintage
- Vinification
- Tasting Notes & Technical Details
- Reviews
Matthieu Barret of Domaine du Coulet also works with trusted growers who share his viticultural and winemaking values to produce a range of négociant wines from the Northern and Southern Rhône. The concept is light-hearted, as reflected by the joyful bear on the label (“a self-portrait” jokes the short and stocky Barret), with wines that are approachable in their youth. The ‘Petit Ours’ Côtes-du-Rhône, meaning ‘little bear’, is 100% Syrah sourced from vineyards planted on clay and gravel soils surrounding the village of Visan, next to Vinsobres. The north-facing vineyards are all farmed organically and worked using biodynamic methods, in keeping with Matthieu’s philosophy.
The grapes are hand-harvested and destemmed before fermentation takes place with indigenous yeasts in concrete vats for around 15 days. The wine is then lightly pressed and aged for approximately eight months in concrete vats to preserve freshness and purity of fruit. The wine has an expressive nose with layers of blackberry and black cherry fruit. The palate is characterised by smooth and well-integrated tannins with juicy black fruit and a touch of black pepper spice on the finish.
The Petit Ours Blanc is a blend of 95% Roussanne and 5% Viognier, which are farmed both organically and biodynamically and planted at an altitude of 420 metres, bringing freshness to the finished wine. It is expressive with notes of stone fruits and white flowers balanced on the palate by refreshing acidity. The Crozes-Hermitage ‘La Banniere’ comes from vineyards in the old Rhône terrace called `Les Chassis` around the village of Beaumont-Monteux. Fermented in concrete using 50% whole bunch, the resulting wine has lifted aromas of fresh blackberries, crushed black pepper and a subtle smokiness. The palate is elegant and fresh with flavours of red and black berries and smooth, round tannins.
The ‘Petit Ours’ Côtes-du-Rhône, meaning ‘little bear’, is 100% Syrah sourced from vineyards planted on clay and gravel soils surrounding the village of Visan, next to Vinsobres. Situated at 150-250 metres altitude on north-facing slope, the vineyards produce grapes with excellent freshness. They are farmed organically and worked using biodynamic methods, in keeping with Matthieu’s philosophy.
2021 brought an extremely challenging spring with higher temperatures than normal in February and early March, tricking the vines into early bud-burst. Dramatically, April was very cold and a late frost damaged the earliest growing plants. Therefore, yields were around 50% lower than average. The summer was on the other hand warm but not excessively so, with cool nights which preserved acidity in the grapes to produce wines with low alcohol, good freshness, good balance and a unique elegance.
The grapes were hand harvested and destemmed before fermentation, which took place using indigenous yeasts in stainless-steel tanks. After two weeks, the wine was lightly pressed and aged for 10 months in stainless-steel vats to preserve its freshness and purity of fruit.
The wine has a very expressive nose with layers of blackberry and black cherry fruit. The palate has smooth and well-integrated tannins with juicy black fruit and a touch of white pepper on the finish.
ABV 13.5%
10% off when you buy 6 bottles or 15% off when you buy 12 bottles
100% Bio-dynamic and organic
Recyclable packaging
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- Description
- Producer
- Vineyards
- Vintage
- Vinification
- Tasting Notes & Technical Details
- Reviews
Matthieu Barret of Domaine du Coulet also works with trusted growers who share his viticultural and winemaking values to produce a range of négociant wines from the Northern and Southern Rhône. The concept is light-hearted, as reflected by the joyful bear on the label (“a self-portrait” jokes the short and stocky Barret), with wines that are approachable in their youth. The ‘Petit Ours’ Côtes-du-Rhône, meaning ‘little bear’, is 100% Syrah sourced from vineyards planted on clay and gravel soils surrounding the village of Visan, next to Vinsobres. The north-facing vineyards are all farmed organically and worked using biodynamic methods, in keeping with Matthieu’s philosophy.
The grapes are hand-harvested and destemmed before fermentation takes place with indigenous yeasts in concrete vats for around 15 days. The wine is then lightly pressed and aged for approximately eight months in concrete vats to preserve freshness and purity of fruit. The wine has an expressive nose with layers of blackberry and black cherry fruit. The palate is characterised by smooth and well-integrated tannins with juicy black fruit and a touch of black pepper spice on the finish.
The Petit Ours Blanc is a blend of 95% Roussanne and 5% Viognier, which are farmed both organically and biodynamically and planted at an altitude of 420 metres, bringing freshness to the finished wine. It is expressive with notes of stone fruits and white flowers balanced on the palate by refreshing acidity. The Crozes-Hermitage ‘La Banniere’ comes from vineyards in the old Rhône terrace called `Les Chassis` around the village of Beaumont-Monteux. Fermented in concrete using 50% whole bunch, the resulting wine has lifted aromas of fresh blackberries, crushed black pepper and a subtle smokiness. The palate is elegant and fresh with flavours of red and black berries and smooth, round tannins.
The ‘Petit Ours’ Côtes-du-Rhône, meaning ‘little bear’, is 100% Syrah sourced from vineyards planted on clay and gravel soils surrounding the village of Visan, next to Vinsobres. Situated at 150-250 metres altitude on north-facing slope, the vineyards produce grapes with excellent freshness. They are farmed organically and worked using biodynamic methods, in keeping with Matthieu’s philosophy.
2021 brought an extremely challenging spring with higher temperatures than normal in February and early March, tricking the vines into early bud-burst. Dramatically, April was very cold and a late frost damaged the earliest growing plants. Therefore, yields were around 50% lower than average. The summer was on the other hand warm but not excessively so, with cool nights which preserved acidity in the grapes to produce wines with low alcohol, good freshness, good balance and a unique elegance.
The grapes were hand harvested and destemmed before fermentation, which took place using indigenous yeasts in stainless-steel tanks. After two weeks, the wine was lightly pressed and aged for 10 months in stainless-steel vats to preserve its freshness and purity of fruit.
The wine has a very expressive nose with layers of blackberry and black cherry fruit. The palate has smooth and well-integrated tannins with juicy black fruit and a touch of white pepper on the finish.
ABV 13.5%
Always organic
At the heart of our philosophy is our passion for delivering wines that our good for our customers and good for the planet. Whilst we have many wines that are also Bio-dynamic, Vegan or Vegetarian, the essential element is that all of our wines have been produced using organic farming and production methods.
Expertly curated
1,000’s of hours are spent researching, searching, tasting and comparing our organic and Bio-dynamic wine selection. We always consider our customers needs, we listen to feedback and always endeavour to match our wines to our customers tastes. Our wines are carefully chosen and presented thoughtfully.
