AOP Les Baux de Provence Tasting notes: Wine with a crystalline robe. The nose is expressive and complex, with notes of raspberry and grapefruit. After aeration, the notes of citrus fruits are confirmed and reveal new aromas such as fig and white flowers. The attack in the mouth is fresh, lively and ample. All in balance, this wine is silky. It reveals a nice length on the palate, and a rather long finish, making you want to enjoy an extra sip. Wine pairing: Fresh and fruty, the good match it’s with some « petits farcis à la provençale » or with a bream at the olive oil and seasonal vegetables. Serve at 14 degrees. Production: 30hl/ha. Wine-making process: Our vines are pruned short in « gobelet » on a clay and calcaerous soil, the harvest is during the nigth, then destem and press to make a bleeding rosé. We are doing a cold settling. Fermentation with natural yeast and maturated in stainless steal tank. Yield : 20 hL/ ha Blend: 95% Grenache Noir, 2% Mourvèdre, 2% Cinsault, 1% Counoise. Alcohol by volume: 13,5%
IGP the alpilles Tasting notes: Ruby and limpid color. In this delicate and spicy nose we find notes of pepper, clove, liquorice, prunes,. . . The palate is silky, spicy, with a good length, the tannins are melted. This mourvèdre is atypical for its freshness while maintaining an aromatic complexity that is the finesse of Domaine de Lauzières wines. Custody potential 15 years. Food and wine accord: This balanced wine would fit very well with Roasted lamb. Serve at 16 degrees. Production: 25hl / ha. Wine-making process: Planted in 1993, Mourvèdre is grown in Lyre on two hectares. The harvest is done at night and manually. Fermentation with indigenous yeasts and aging in stainless steel tanks for 48 months Blend: 100% Mourvèdre Alcohol by volume: 13% vol.
AOP Les Baux de Provence Tasting notes: A lovely, brilliant flaming red colour that should be allowed to fill out into your glass. Intense nose with an alluring perfume of spices, pine and violet. A hearty attack with round and polished tannins characterized by an explosion of spices, liquorice and black cherry on the palate with a lingering length of stewed red fruits. This wine should be lovingly combined with walnut-crusted pork roast tenderloin and cooked asparagus. Serve at 17 degrees. Production: 25hl/ha. Wine making process: Hand harvested. Indigenous yeast fermentation. Blend: 80% Syrah, 20% Grenache Noir. Alcohol by volume: 13%