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Languedoc, Puech Noble, Dom. Rostaing - 2021

Produced by one of the lords of the Côte Rôtie from a dominant of syrah vinified partially in whole bunches, this cuvée offers a nose of menthol, eucalyptus and pepper of great character. The palate is strikingly fresh and taut, a rare occurrence in the Languedoc, with the tannic rigour that has made the best wines of the house so successful. A true vintage for amateurs!
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Technique

Viticulture

The estate is located between Nîmes and Montpellier. 22 hectares in one piece, 12.5 of which are planted with vines. The soil is made up of old limestone garrigue, very stony. Maintenance is done without weedkillers, entirely by machine. Average yield: 35 hl/ha.

Oenology

The grapes are partially destemmed depending on the vintage. Fermentation and maceration over 3 weeks. Aged in oak barrels, 20% of which are new and 80% of which are aged for 2 to 3 years.

Suggestions for accompaniment

Crispy magret with spicy mango - Beef fillet Rossini, pommes soufflées.

Domain

As wine lovers know, Domaine Rostaing's wines are among the finest in Côte-Rôtie! And that's been the case for some years now... But what is generally less well known is that the estate is also based in the Languedoc region, in Langlade to be precise, just west of Nîmes.

In the late 1990s, René and his wife bought this property in the vast Coteaux du Languedoc appellation. Initially, René worked closely with Roc d'Anglade in the person of Rémy Pedreno, before following his own path in this new terroir, which is in no way comparable to Côte-Rôtie. The estate, originally called Puech Chaud, is now known as Puech Noble, to avoid confusion with Gérard Bru's Puech Haut estate.

The estate now covers 22 hectares in a single block, 12.5 of which are planted with vines. The soil here is ancient limestone garrigue, very stony, and bears a striking resemblance to the Arboussas plateau of the legendary Grange des Pères. The grapes grown here are of course Syrah, but also Mourvèdre and Grenache Noir, and Grenache Blanc and Vermentino for the whites. The vines are tended without weedkillers, using entirely mechanical methods, with an average yield of around 35 hl/hectare.

In the cellar, the grapes are harvested by hand, in the same way as at Ampuis for the reds, and partially destemmed. Fermentation and maceration last an average of 3 weeks. This is followed by...

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