PRICES ARE PER BOX
On the palate, this Côtes du Rhône Villages is deep, fruity and intense, fresh with a hint of licorice. A strong predominance of grenache noir combined with syrah gives this a beautiful, intense garnet red color with brilliant highlights. The nose is rich, with fine notes of fresh red fruits and morels, mixed with spicy notes of clove, garrigue and thyme. thyme. The palate is full, the tannins are soft and round. The finish is persistent, with notes of sweet spice and red fruit.
Body: powerful
Dry/fruity: dry
Tannins: moderately tannic
Acidity: balanced
Dishes: it goes well with a tian of spiced vegetables, beef ribs, leg of lamb with herbs, lentil stew with rosemary and roasted game.
The Domain
Domaine Simian, located in Piolenc in the Southern Vallée du Rhône of France, is a family-owned winery that has been in the wine business for five generations. The estate covers 25 hectares of vineyards, divided among several appellations: 5.8 hectares in AOC Châteauneuf-du-Pape, 10 hectares in AOC Massif d'Uchaux and AOC Côtes du Rhône, and 9 hectares for Vin de Pays.
Since 2011, the Serguier family has managed the vineyards according to organic and biodynamic principles, certified by Ecocert and Demeter respectively. This sustainable approach emphasizes harmony between the vines and nature, which contributes to the quality and character of their wines.
Domaine Simian's dedication to traditional winemaking, combined with modern biodynamic practices, results in wines that reflect the essence of their terroir.
Côtes du Rhône Villages Massif d'Uchaux Jocundaz red 2022 | Vignoble Simian
The hand-picked grapes, Grenache and Syrah, are harvested separately at the time of full phenolic ripeness. After destemming and crushing, the grapes are transferred to concrete vats, where the temperature is controlled between 22°C and 25-27°C. Fermentation proceeds naturally, with a total maceration time of about 20 to 24 days. During fermentation, there is daily pumping over (remontage) and manual peeling (délestage) four times a week. In the subsequent maceration phase, daily bâtonnage takes place to promote contact with the fine lie.
Upon completion of fermentation, the grapes are de-pressed and gently pressed with a pneumatic press. Within the following three days, siphoning (soutirages) takes place twice, followed by malolactic fermentation. Then the wines are again siphoned and blended together.
Aging takes place in concrete vats for 14 to 16 months. Finally, the wine is lightly filtered and bottled.