Area of production: AOC Gaillac
Soil and climate: The vines are planted on a plateau corresponding to the 2d terrace of the Tarn river. The Domaine Rotier is composed of very nice gravelly soils.
Grape varieties: 100% Loin de l'Oeil
Climate conditions: 2011 was a very dry year (less than 500 mm precipitation). Winter was mild and Spring warm and dry, so that drought was not far away. Luckily July was rainy, which allowed better development for vines. After mid-August, warm and dry weather settle. Little rain at the beginning of September on ripe grappes hastened noble rot. The harvest occured from September 12th to 23rd.
Type of winemaking: The must ferments in French oak barrels for one or two months. In order to avoid using too much sulphur, fermentation is interrupted by cold stabilisation and filtering.The wine obtained conserves about 160g/l of residual sugar, balanced by a refreshing note of acidity.
Type of ageing:In French oak barrels (15% new) for 10 months. Bottled on September 4th 2012.
Tasting notesOn the nose, this wine presents aromas of apricot, figs and quince. It is very concentrated, rich and opulent on the palate.
Food recommandation: Serve at 10-12oC. It pairs perfectly with hot foie gras with figs, strong cheeses, tarts and any fruit desserts. It can also be carafed and enjoyed by itself.
It has a cellaring potential of over 10 years.
Our vineyard is planted on a gravelly plateau made up of the middle alluvial terrace of the Tarn river. Situated at 200m altitude, this terrace dates from the Riss geological period, somewhere between 130 000 and 300 000 years old. Under these ancient alluviums (about 1.5 to 3 m thick) are to be found much older marls (about 32 million years old).
The land here is relatively poor and stony (although it drains well), heats very quickly in the springtime and becomes very dry during the summer. Yields are quite low, because there is such little soil. Wines from this terroir are always very aromatic and age with elegance.
An increased focus on the environment and an awareness of sustainable agriculture have given rise to a huge increase in organic viticulture. This is an exciting area of growth in the world of wine, and if done right, one that leads to better wines, healthier vines and soils, and less stress on the earth.
But what makes a wine organic?
Organic wine refers to a method of farming, rather than winemaking. It all starts in the vineyard, where vignerons and viticulturalists no longer use synthetic or systemic pesticides, herbicides or fertilisers. Instead they opt for organic compounds such as copper and sulfur, which can help reduce he pressure of disease and pests. This results in much better vine and soil health, with no unwanted chemicals leeching into local rivers and waterways through run-off.
Organic farming is not to be confused with Biodynamic farming which, although similar, is a different approach and requires many more specific practices. These practices such as specific soil preparations, and lunar-cycle harvesting are not necessary to achieve an organic system.
It is important to note that organic wines can still have sulphur dioxide added to them. Sulphur is an organic compound, and therefore winemakers are free to add it to their wines, and still achieve organic certification. Winemakers will often add sulphur to help stabilise the wine and protect it from oxygen come bottling time. The wine will still be completely organic, assuming the proper farming practices have been adhered to.
|Product Type||Wine Dessert|
|Region||South West France|