About This Wine...
‘Suroit’ is made from 100% Syrah grown in an organic vineyard on a sandy soil at the bottom of the slopes under the village of Estézargues. After harvest the grapes are transferred into stainless steel tanks with 30% of bunches left whole and the rest de-stemmed. They then undergo a semi-carbonic maceration in order to extract the beautiful blackcurrant and black olive aromas without extracting too much tannin. Post fermentation the wine remains in tank until it is bottled the following spring.
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. ‘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.
The newest addition is the ‘Zephyr’ 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.