This is the domaine’s top cuvée based on Syrah, made in barrels, about one-third of which are new. The Syrah comes from their limestone parcels with the most clay high up on the plateau above the village. Orience has black/blue fruit with spice, earth and elegance in spades. It's with this cuvée that the mountain microclimate really shines through. Production averages 600 cases
-Importer notes (Roy Cloud)
The 2018 Syrah Motor City Kitty Oldfield-Boushey Vineyard is all Syrah from the highest section of the Boushey Vineyard, on the western side of the Yakima Valley. It's always one of the best values out there. The 2018 sports a dense purple/plum color as w...
Deep, glistening ruby. Ripe red and dark berries, floral pastille and white pepper aromas show excellent detail and are complemented by garrigue and smoky mineral suggestions. Sweet, weighty and gently chewy in texture, the juicy raspberry, cherry, spi...
The 2021 Le Trame is everything I hoped it would be. Intensely aromatic, silky and deep, with explosive fruit, the 2021 is a rapturously beautiful wine that captures proprietor Giovanna Morgante at her very best. Readers will have to be patient, as the...
Granaxa is Occitane dialect for Grenache, and this is Coupe Rose’s Grenache cuvée, raised in second and third-year oak barrels. Now we get into more weight and body, with distinctly earthy overtones in the red fruit. Their Grenache grows in their stoniest soils. Yearly production averages 1,000 cases
Pronounced Ar-jess, this comes from the lieu-dit of Babio to the northeast of the village (Karst comes from the north-northwest). The name is an homage to the ancient Greeks, who may have been the first to make wine in Gaul; it's their word for clay. The soil here is clay-limestone, but the emphasis is on the clay, and it's the coupe-roses clay once used by Françoise's forefathers to make roof tiles. This heavy topsoil lays 1-2 meters over limestone bedrock, nurturing just over three acres of Roussanne and just over one of Grenache Blanc. Harvest is by hand, the grapes pass over a selection table, fermentation is spontaneous (20% in neutral 500L demi-muids, the rest in steel), blending takes place in early December, and bottling is in the following spring. No fining or filtration, no SO2 or other additions.