Côtes du Rhône ‘Zephyr’ 2016, Les Deux Cols

22.95

Medium bodied with flavours of ripe pears, marzipan and butterscotch. Great balance and a very long finish due to refreshing acidity.

White Wine

France

About This Wine...

Made from organically grown 100% Roussanne. Barrel fermented, it is medium bodied with flavours of ripe pears, marzipan and butterscotch. Great balance and a very long finish due to refreshing acidity.

“ripe flavours of pear and rich almond balanced with refreshing acidity” Corinna Hardgrave, the Irish Independent, 17th Marchh 2018

“red Deux Cols is good but the 100% Roussanne white is a revelation” Martin Moran MW in the Sunday Times (Ireland) 26th November 2017

The Estate

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.

The ‘Zephyr’ is made from 100% Roussanne grown in an organic vineyard in the commune of Rochefort du Gard. The grapes are directly pressed and then juice is then fermented in 228 litre barrels, none of which were new. It does both its alcoholic and malolactic fermentation in wood and is bottled in the late spring following harvest.

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. ‘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.

 

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