Domaine Alain Chabanon Coteaux du Languedoc Saut de cote 2014
An unusual taste for a wine mostly made with Mourvèdre. The complex mouth is fresh and elegant with a great balance. The final is long and tight. Great ageing potential.
| Country | France |
|---|---|
| Region | Languedoc |
| Appellation | Coteaux du Languedoc |
| Winery | Domaine Alain Chabanon |
| Vintage | 2014 |
| Color | Red |
| Varietal(s) | Mourvedre (80%), syrah (20%) |
An unusual taste for a wine mostly made with Mourvèdre. The complex mouth is fresh and elegant with a great balance. The final is long and tight. Great ageing potential.
| Country | France |
|---|---|
| Region | Languedoc |
| Appellation | Coteaux du Languedoc |
| Winery | Domaine Alain Chabanon |
| Vintage | 2014 |
| Color | Red |
| Varietal(s) | Mourvedre (80%), syrah (20%) |
Tasting notes
Mourvedre with great finesse and elegance because of its long ageing in egg-shaped concrete vats. Quite different from a Bandol or other Spanish wines made with Mourvedre where animal aromas and firm tannins are dominant. Firm fruit on the nose; quite sturdy and rounded on the palate, with ripe fruit and nice tannins. Still youthful.
Pairing
Braised or roasted red meat (beef tenderloin with porcini).
Terroir
Arid, stony (small stones) clay/limestone soil.
Viticulture
Biodynamic farming. The soil is cleared and turned over. Gobelet pruning. Hand harvest in the morning.
Vinification
Traditional vinification with alternating cap immersion and juice circulation. Five weeks’ maceration in stainless steel vats. Ageing 36 months in egg-shaped concrete vats.
| Closure | Natural Cork |
|---|---|
| Volume | 750ml |
| Alcohol | 13,5% |
| Product Code | 14R563 |
| MLF | yes |
| Inventory | Very Low Stock (14) |
Winery Description
The estate was created in 1992, start to be organic in 2002 and biodynamic in 2011. Today there is 17 hectares of vines. In 26 years his production involved from 2.000 bottles to 55.000 bottles a year.
The Terroir
The parcels of vines totaling 17 hectares are evenly scattered around five villages. This configuration allows him to benefit from numerous microclimates and different types of soil.
“My vision of wine can be summed up in two words – finesse and elegance. I seek to make wines that are different, that have real personality.
Wines that can stand comparison with some of the best crus in the world, and can complement the finest cuisine.”
The vineyard
The entire vineyard is cultivated following biodynamic principles. The earth is simply ploughed, without recourse to herbicides, and our treatments shun the use of all synthetic chemical products.
The Vinification
The grapes are picked entirely by hand and only between the hours of 7.00am and midday to benefit from the cool of the morning.
The afternoons are devoted to grape sorting. This is an important operation which eliminates all undesirable elements and makes sure that only the healthiest grapes go into the vats, to guarantee the quality of this wine in the making.
Only indigenous yeast are used for the wine making process.
Alain Chabanon
As the son of two teachers, nothing predisposed him to take on a vineyard and become a winegrower.
His very first grape harvest was at the age of 14 but he didn’t like it, his dream was to rear traditional cows from the area. It was with this in mind that he started studying agronomy in Bordeaux. And then work placements in the wine producing chateaux and some decisive encounters with their cellar-masters changed his point of view. He discovered that running a vineyard and winemaking could be absolutely fascinating.
After specializing in oenology he spent several years alongside winemakers of repute: Alain Brumont in Madiran, then in Corsica and finally as Director of a wine cooperative in the Gard.
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