Chateau des Brigands

Château des Brigands, Rose, Côtes de Provence 2022

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Seductive light pale pink flower color. Complex and attractive scents of stone fruits, ripened yellow peach, minerals (limestone), with notes of raspberry, strawberry, and blackcurrant, topped with a splash of oregano. The minerality is as vibrant as a spring river, bringing well balanced flavors of blackcurrant and peach, followed by a lingering, perfectly integrated sour cherry. Subtle and intense, charming and mesmerizing! Vegan wine. Only sold by in the USA.
30 years old
HVE certified winery. Natural irrigation, no wartering or water retention system. Winter pruning is done by hand, and late in the season (finish in February) to prevent spring frostbite. They apply the “2 bras” cut, with only 5 coursons total. The step includes crushing wine shoot to turn it into additional natural fertilizer. It is followed up by a first mechanical plough to remove shallow roots and add a natural frost protection to the vine. The first trellising of vines is done in April, followed by a mechanical plough back. Along with this task, intensive weeds/grass cutting/grinding are being held until June/July. Only 3 preventive treatments are applied, using organic certified compound. In June, the second trellising takes place to set up for now grownup vines. In September, samples of fruits are tested to define which parcels are being harvested (mechanical). They are non-intensive, and capped at 1 ha per day, to bring only peak maturity to the wines.
ach parcel is brought in and work separately in thermo-regulated stainless-steel tanks, fully destemmed. The cold skin contact macerations (39-41°F) are being held for 3 weeks maximum. Daily Pump over with dry ice brings optimized finesse and delicate aromas. “Stabulation” is the name of this long maceration technique. Alcoholic fermentation, maintained at 60-62°F, takes 4 weeks. It helps express maximum freshness and finesse. Then, a first lees racking is performed, followed by a second one 2-3 weeks after to allow static settling in between. Fermentation are stopped, not allowing malolactic fermentation. Blend of parcels on lees, followed by 2-3 wees settling to do the final racking by filtration by plate. Vegan process.
Grenache 60%, Cinsault 40%
1,000 cases
Winter 2020-2021 was warm and allowed the plants to start early. Even with impeccable farming techniques, the vines’ growth exposed them to frostbite: 5 acres were hit. Rains were very consistent in Mars and April and didn’t happen again until August 28th. This was the perfect stage for non-interventional farming. The hot weather helped brings the best of the fruit, in terms of aromatics. A very expressive vintage for Chateau des Brigands and Provence, while the rest of France faced an overall poor one.
AOP Cotes de Provence, France
Blend of 2 parcels, both made of clay and limestone with a layer of small stones, adding a fantastic natural drainage/irrigation.

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