About This Wine...
“A very restrained elegant wine with ripe dark forest fruits, olives, herbs and black pepper, and a subtle acidity to bring it to life” John Wilson in the Irish Times, October 2018
“Concentrated and modern, it offers a parade of alternating red and black fruit, sprinkled with a hint of pepper. Smooth and juicy, it’s an incredibly friendly red that feels well-rounded in taste and silky in texture.” Gaby Guedez in thetaste.ie, October 2018
“this is a beauty – with plenty of black fruit, plus a twist of pepper” Martin Moran, the Sunday Times (Ire) 27th May 2018
a “Côtes du Rhône hero” from “superb Côtes du Rhône estate” Tomás Clancy, the Sunday Business Post, 6th May 2018
“generous layers of red and dark fruit with a touch of spice and an earthy olive note”, Corinna Hardgrave in the Irish Independent, 17th March 2018
“Extravagantly perfumed, with smooth rich ripe red fruits, a delicious refreshing note and a lingering finish. Lovely wine.” The Irish Times, 15th December 2017, full piece here.
“A bright, fresh linear dark fruit rush, fine grained with smooth tannins and a lifted finish” Tomás Clancy in The Sunday Business Post, 3rd December 2017, read more here.
“well worth seeking out” John Wilson, Wilson on Wine 2018
“a delightful blend of moderate tannins and plenty of concentrated red and black fruit flavours. Cherries, cranberries and blackberries, along with a delicate peppery note and a juicy acidity, make of it a very versatile glass” Gaby Guedez in thetaste.ie, December 2017, read more here.
“Not only is Cuvée d’Alizé immediately inviting with notes of red and black cherries and wild Mediterranean herbs, but it holds its appeal – helped by a silky texture and Cinsault’s vibrant freshness.” Mary Dowey on the 2015 vintage in the Gloss Magazine, March 2017
56% Syrah, 36% Grenache, 8% Cinsault
The Syrah and Grenache were de-stemmed and crushed and co-fermented in a stainless steel tank. The fermentation took place using non-inoculated yeasts. The tank was initially cooled, permitting a 24 hour pre-fermentation cold soak and throughout the alcoholic fermentation temperatures were never allowed to rise higher than 27ºC. Extraction was carried out by twice daily pump overs and the maceration lasted for seventeen days. The wine was then racked from its skins and allowed to settle on its fine lees over winter. The Cinsault was fermented separately in whole bunches before being blended with the Syrah and Grenache the following spring. Malolactic fermentation occurred immediately at the end of alcoholic fermentation. The wine was bottled unfiltered and unfined.
Les Deux Cols is Simon Tyrrell’s own wine producing business, run in collaboration with Charles Derain. This is a hands-on winemaking venture from grape to bottle with the aim being to make the type of wines that reflect their passion for balance, elegance and freshness whilst also expressing the power of the South.
Using grapes that have been hand harvested from vineyards within the commune of Signargues and
Rochefort du Gard, to the south west of Avignon, they make three separate cuvées, each of which is made in significantly different ways. Cuvée d’Alizé, which makes up 85% of the production, is a blend of Grenache, Syrah and Cinsault. The Grenache and Cinsault come from the slopes of the commune on lighter, sandier soils whilst the Syrah comes from the plateau of clay over limestone and a surface covering of quartz stones. After harvest they prepare a millefeuille in stainless steel tanks of layers of crushed and de-stemmed fruit, interspersed with layers of whole bunches. They then ferment at cool temperatures (22- 270C) with extraction via pumpovers and cap submersion. Once alcoholic fermentation has almost finished, the grapes are pressed, the wines re-assembled with both the alcoholic and malolactic fermentations finished in tank. The wine then over- winters in tank before being bottled without filtration or fining in spring.