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La Jasse Castel, La Jasse 2016

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La Jasse Castel, La Jasse 2016
€21.50
La Jasse, cuvée Terrasses du Larzac, is a superb wine with fine, tightly knit tannins and a deep, complex aromatic profile. The magnificent freshness is lined with aromas which recall the Mediterranean garrigue where the grapes are grown. Red berries, cocoa, truffle, mint, liquorice, violet...

Stock Availability : In stock
Wine File

Additional Information

Appellation Terrasses du Larzac
millesime 2016
cepage 80% syrah, 15% grenache
Potentiel de garde 5 ans et plus
Revues et Concours COUP DE COEUR DU GUIDE HACHETTE
Contenance 75cl
Degré alc. 14% vol.
Accords Carré d'agneau...
Vinification Elevage de la Syrah en barriques de trois vins pendant 12 mois.
bio Yes
Allergen Contains sulfites
Winery

Details

The Domaine de la Jasse Castel, a farm during the XVIIth century, is located on the dry scrubland causse near Montpeyroux. Facing the dominant winds, bathing in the sun, the vineyards of La Jasse (Castel was the name of the first owner) overlook the Hérault valley with Grenache vines and other varieties planted on the stony garrigue. A hundred year old Cinsault vine at the foot of Arboras, a village climbing up the hillside, an old, knobbly Carignan nesting in an Olive grove, elegant Syrah vines at the foot of a wood of oak trees and a plantation of Gobelet pruned Grenache on the slopes of the Seranne hill range. Pascale Rivière, a journalist, teacher and writer, created her domaine in 1998. Since then every day is part of the vineyard's magical, sensual history made of astonishing discoveries which she likes to share and explain : « The word Culture has recovered its roots, its humanity, its unending history ». The property has been cultivated organically since 2008 (Ecocert) and is composed of 7 hectares of AOP classified vines surrounding the Montpeyroux village. The concentration and rich style of the domaine's wines are mainly due to the low yields (between 15 and 25 hl/ha). The grapes are harvested manually and transported in cases to the cellar where they are selected and destalked. Natural fermentations and slow extraction of tannins and colour develop the characteristics of the wines during long macerations which can last for up to 5 weeks. Only Syrah grapres are partially aged in barrels, the wines of other varieties maturing in tanks.
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