Jerôme Benoit

Mas des Flauzieres, Four Danuga, Gigondas 2021

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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. Vegan wine: using only minerals (diatomaceous earth) for finning.

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
2021 was a very challenging year for France and Cotes du Rhone. The vintage set off to a precocious start. A mild, damp Autumn in 2020 was followed by a short cold spell in January ʼ21, before February’s Saharan winds brought unseasonable highs of 10-18°C, advancing the vegetative cycle in the vineyard. Jerome was very cautious and diligent with his team in the vineyard to delay a bit the maturity (late winter pruning). Within the Southern region, however, all was not homogenous. Gigondas emerged largely unscathed, particularly higher up near the Dentelles de Montmirail where the altitude allowed frost to roll off. Jerome Parcel of Four Danuga was luckily high enough to limit its exposure to the frost bite. Hand in hand with mildew is, of course, humidity. Late spring/summer 2021 saw plenty of this, with bouts of heavy rain falling throughout. Together with cooler temperatures and less than average sunshine, this also roused fears of coulure or uneven ripening. A small heatwave through the second part of July into early August, saw daytime temperatures rise to 36°C. This saved much of the harvest by facilitating bunch ripening and allowing phenolic maturity to develop. Jerome was able to navigate through these challenges and develop a wine extremely well balance and complex, which brush off all prejudice you may have on 2021.
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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