Remi et Luc Bayon de Noyer, Terre d'Histoire, Suze la Rousse Cotes du Rhone Villages, 2022

14.00%

35 years old (up to 50 years old)

Certified Organic by French standard. Double Cordon de Royat pruning in winter, 5 to 6 chandelles per vines, 2 buds per Chandelles which is a quarter less than traditional requirements (optimize natural concentration of nutriments with lower yield). Little ridging entry of winter and unearthing early in Spring. The grass is grown both naturally and seeded in 1 row out of 2. There is no plowing to leave a bed of hay to help mechanical work in the vineyard. It is also a natural protection against erosion. In spring, Grass is only cut around the vine base via inter vine hoes to gently plow their superficial roots and stress them to grow deeper ones. Density 4,000 vines per hectare (sand is poor in nutrients and is a natural challenge, no need for higher density), pruning of the superficial twigs (epamprage) by hand, but due to climate change and higher temperature, no need to remove leaves to keep the grapes in the shade and keep freshness in the wines. Disbudding and levelling done by hand in the Spring. Fully hand harvested with the newest technology for reactive and optimal harvests. All is set for waiting until the last minute to harvest grapes at peak maturity in cold conditions. The harvest lasts for a long time (6 days), starting by the varietal with earliest maturity to last.

Harvests are segmented by both varietals and parcels. Grenache is pressed in full cluster, while Syrah is fully destemmed. Maceration happens in stainless steel tanks for 3 days at cold temperature (13°C) to keep fresh aromatics. During that time, a single pump-over is done once a day for gentle extraction. After the 3 days maceration, the natural alcoholic fermentation starts with its indigenous yeast (while the must is still l. This fermentation generates CO2, which creates heat. They let the wine temperature rise to 24-25°C then keep it constant throughout the alcoholic fermentation. About 3 days after the beginning of the alcoholic fermentation, when the juices reach 1,040-1,050 g/ml density, Remi and Luc use a cane to introduce oxygen inside the liquid to stimulate the yeast’s natural growth. Altogether, the Alcoholic fermentation lasts for about a week. Daily treading (punch down once a day) allows extractions of softer tannins and prevents the wine marc oxidation by immerging it softly. This step takes place over 2 weeks. Meanwhile, Remi and Luc proceed with daily tastings for each batch to monitor the evolution of aromatics. When flavors are where they want them to be, Remi and Luc proceed with the devatting and separate the free run juice from the must. The latter goes through a gentle pressing to extract a press juice that will bring more structure to the wine. The pressed juice is blended with the free run one and put back into the stainless-steel tanks. Each tank contains the wine from the same parcel. The next step takes form in the spontaneous natural malolactic fermentation. It will last for 4 to 5 days. For the final step before bottling, the parcel wines are blended in concrete tanks to enhance and optimize the aromas from the terroir's minerality. This ageing process lasts 12 months. The wine is bottled in June, always in the waning moon cycle and before seasonal heat waves. Aging in bottle for 3 months before release.

Syrah

Syrah 70%, Grenache 30%

1,200 cases

Cotes du Rhone

2022 belongs to a fantastic line of superb vintage, like 2015 through 2020. The winter 2021-2022 started with stressful conditions. It was warm and dry. March 2020 was hot and show signs of early blooming. Fortunately, the parcel “La Remise”, and its sandy terroirs, offered natural drainage and shade from the natural Clos to prevent the vines from suffering from water shortage. In contrast to the sunbaked days, the region experienced cool nights to help regulate the vines’ temperatures and retain acidity. The slightly windy weather also helped reduce fungal disease pressure, leading to excellent sanitary conditions at harvest time. After this stress-free spring came an outstanding summer. It was hot and dry to a point where it turned into a lasting drought. Since the plants and soils were sustained with water, they made the best out of this challenging climate. Fruits reached pick maturity and a high level of balance acidity/concentration. A healthy, highly qualitative, and balanced vintage: outstanding!

Suze la Rousse, Cotes du Rhone Villages, Southern Rhone Valley

Gravennes plateau, composed of an upper layer of clay limestone with gravels. Under layer of concentrated limestone from the Miocene Epoch with small shellfish fossils (23-5.8 million years BC). Deeper layers provide sandy Miocene and clay, excellent for the natural irrigation due to the adjacent river, the Leys. Ideal Exposition, East, South-East, South, which provides optimal sun exposure.

2022