A typical great wine from the Languedoc: A complex nose of ripe red/black fruits, leather. Rich and expansive, with spicy undertones and herbs of the garrigue. Good balancing acidity. An imediate and seductive wine.
|Appellation||Languedoc Terrasses du Larzac|
|Winery||Domaine St Sylvestre|
|Varietal(s)||70% Syrah, 20% Grenache, 10% Mourvedre|
|Inventory||In Stock (191)|
Powerful nose - a complex and heady array of black fruits, fresh bread, garrigue and exotic spice aromas, with notes of leather and woodsmoke lurking in the background. Further nuances of preserved fruits emerging with air. The palate is deeply concentrated and crammed full of flavour, in a spiced, baked fruit kind of way. This wine has just the right levels of juicy acidity and rich tannins. Young, but with a great future ahead of it.
Grilled or roasted red meats, game, charcuterie.
90% Pebble stones, 10% clay-limestone and lake limestone.
Organic farming. Short pruning (Gobelet pruning). De-budding. Green harvest. Hand harvest with sorting in the vineyard.
Total destemming. Each variety and parcel is vinified separately. Wild yeasts. Long fermentation and maceration in stainless steel tank for 35 days. Ageing 24 months in one wine burgundian barrels.
Sophie and Vincent Guizard are cultivating 8 hectares of vine at the North of Aniane village, over 320 m of altitude in Terrasse Du Larzac Appelation. Those 3 plots vineyard are surrounding a small church (XII century roman style church) in the middle of the woods.Sophie and Vincent Guizard are cultivating 8 hectares of vine at the North of Aniane village, over 320 m of altitude in Terrasse Du Larzac Appelation. Those 3 plots vineyard are surrounding a small church (XII century roman style church) in the middle of the woods.
In 2000 Vincent start to clean the land of tree. The soil is very close to a Chateauneuf-Du-Pape with it’s big rolled stones. The exposition is South-Est, perfect for the Syrah, Grenache and Mourvedre.
In the vinyard
They care about the environment which is why they cultivating the vines by respecting it.
Reds are vinified traditionally with indigenaous yeast. Every plots and grape varieties are vinified separately. After 30 to 40 days in tank the wine is aged 24 months in old barrels from burgundy. Whites are blend after pressuring and vinified in one wine barrel with indigenous yeasts. And then aged for 12 month. The blend is done 3 month before bottling (depending of the moon).
Sophie and Vincent Guizard
Both of them learned how to cultivate vines with their grandfathers since childhood. Vincent learned to vinified wine in 1998 and 1999. He work in several vineyards until the end of 2010. Sophie is graduated from wine business school. She lived one year in London as a Loire wines sales person before joining Vincent. On December 1st 2010 they started the Domaine Saint Sylvestre adventure.