Lush, fruity, herbal, mineral flavours; you can smell the sunshine!
|Appellation||Cotes du Roussillon village|
|Winery||Clos del Rey|
|Varietal(s)||Carignan (80%), Grenache (20%)|
|Inventory||In Stock (86)|
Rosemary, lavender, and otherwise resinous garrigue herbs ally themselves with ripe blackberry, peat, and saliva-inducing mineral salts on a dense, oily-textured palate underlain with fine, firm tannins, leading to a genuinely exhilarating finish, with sappy, mouthwatering, positively vibratory length that involves tactile and active impingement of stony and somehow almost crystalline mineral character.
BBQ meats, lamb chops, beef with wild mushrooms.
Clay-Limestone, schist and iron.
Hand harvest in small cases. Bush pruning.
Grapes are fully destemmed. Fermentation and maceration for 4 weeks in concrete tanks. Ageing for 16 months in tank (60%) and in new oak barrels (40%).
Jacques Montagne started the Clos del Rey in 2001. His grandparents were already making dry table wine from the family’s choice properties in Maury. His son Julien, who has worked for the Mas Amiel, joined him last year. The high-elevation vineyards southeast of the village, where much of their fruit grows, preserves freshness and warded off dehydration in 2009, but in general it's clear that old vines, exceptional sites, and meticulous vineyard work combine at this estate to minimize disparity across vintages in ripening-curve or quality in general. The Clos del Rey turns out fantastic wines that are rich, powerful, concentrated yet are not overdone. The balance is always there.