Producer Article
Domaine de la Charbonnière
Last edited on 9/19/2020 by srh
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Producer website - Read more about Charbonniere
a U.S. Importer (Addt'l Info)
AOC Red Châteauneuf du Pape
Cuvée Hautes Brusquières
Grape varieties :
This cuvee is made up of Grenache (70%) and Syrah (30%)
The vines are between 30 to 50 years old.
Situation and soil type :
All the grapes come from the Brusquières plateau, in the north of Châteauneuf du Pape, where we can find the famous round pebbles and a clayey subsoil
Vats :
Wood and stainless steel with temperature control
Vatting :
Since 2000, we have decided to destem and to crush all grapes
Vatting lasts 3 to 5 weeks, depending on the vintage at a temperature between 25 and 30°C
A release or a punching of the cap is done every 2 days and pumping over every day.
The malolactic fermentation happens in barrels and vats.
Ageing :
Ageing continues in barrels and big oak tanks during 12 – 18 months depending on the vintage.
Tasting :
This is an atypical cuvee in terms of its complexity of aromas: deep spice, black fruit flavors and chocolate notes are overlaid with leather and a wild complexity.
This complex nectar needs a long cellaring to 15 years from vintage.
Further information:
The cuvee bottled without filtration is stocked in our warehouse air-conditioned at 16°C.
a U.S. Importer (Addt'l Info)
AOC Red Châteauneuf du Pape
Cuvée Hautes Brusquières
Grape varieties :
This cuvee is made up of Grenache (70%) and Syrah (30%)
The vines are between 30 to 50 years old.
Situation and soil type :
All the grapes come from the Brusquières plateau, in the north of Châteauneuf du Pape, where we can find the famous round pebbles and a clayey subsoil
Vats :
Wood and stainless steel with temperature control
Vatting :
Since 2000, we have decided to destem and to crush all grapes
Vatting lasts 3 to 5 weeks, depending on the vintage at a temperature between 25 and 30°C
A release or a punching of the cap is done every 2 days and pumping over every day.
The malolactic fermentation happens in barrels and vats.
Ageing :
Ageing continues in barrels and big oak tanks during 12 – 18 months depending on the vintage.
Tasting :
This is an atypical cuvee in terms of its complexity of aromas: deep spice, black fruit flavors and chocolate notes are overlaid with leather and a wild complexity.
This complex nectar needs a long cellaring to 15 years from vintage.
Further information:
The cuvee bottled without filtration is stocked in our warehouse air-conditioned at 16°C.