Jerôme Benoit

Mas des Flauzieres, Four Danuga, Gigondas 2019

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Hints of dried spices and vanilla over a core of cherry fruit. A full-bodied, supple and profound flavorful experience. Natural fermentation. Ideal substitute for Chateauneuf-Du-Pape lovers. Vegan wine: using only minerals (diatomaceous earth) for finning.

Customer Reviews

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20 to 30 yars old
Certified HVE (sustainable agriculture). Pruning Gobelet for Syrah and Cordon de Royat for Grenache, Mourvedre done by hand, all short for smaller yeild and bring more natural concentration. Cane shipped on site to turn into nautral fertilizer. Plowing both mechanical and by hand. Tying up, disbudding and leaves removal done by hand and adapted. No green harvest. Minimal to no intervention thanks to the heavy work done by hand and good aeration brought by Mistral wind. Hand and mechanical harvest.
Destemmed and pressed. Traditional maceration and natural acoholic fermentation with indigineous yeast for 21 days at 25°: cap-punching twice a day in open vats, daily pump over. Stactic settling. Malolactic fermentaion in 2-3 wine french oak barrels for 12 month. Clarified with diatomeus earth and bottled.
Red blend
Grenache 70%, Syrah 20%, Mourvedre 10%
1,500 cases
Rhône Valley
A very warm spring and summer brought the maturity of the fruits to 15 days earlier than usual. It was a fantastic vintage yet Jerome stayed alert during the vinifications. The biggest stress was to look after the fermentation so they don't stop. Multiple control per days for Alocholic and Malo lactic fermentation. Finaly, an extra ordinary vintage.
Southern Rhône Valley, France
Terroirs on hillside with a South Western exposition located on the side of Dentelles de Montmirailles. Terroirs of sandy marl, massive bituminous limestone and sandy iron clay from Oligocene tertiary age (23 to 33 millions years ago).

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