Le Clos des Fées 2006 Domaine du Clos des Fées

Le Clos des Fees 2006

古木が湛える、ルシヨンのグラン・ヴァン。

樹齢70〜100年の古木が生む凝縮感と、シラー主体ならではの深いスパイス香。黒く不透明な色調から、完熟果実と新樽由来のヴァニラが溶け合う芳醇なアロマが立ち上がり、空気に触れるほど香りの幅を変えていきます。口中は非常に密でボリュームがあり、果肉を思わせるテクスチャーと比類なきフィネス、シルキーな質感が同居。デキャンタージュをおすすめします。鴨胸肉のロゼ焼きとともに。

Item code

06R066

Producer

Domaine du Clos des Fées

Type

Red

Region

Roussillon

Appellation

AOP Côtes du Roussillon Villages

Vintage

2006

Grape varieties

50% Syrah, 25% Grenache, 15% Carignan, 10% Mourvedre

Volume

750ml

Serving temperature

16–18°C

Recommended glass

Bordeaux glass (tall, generous bowl)

Tasting note

It has a black, opaque color and a complex aroma dominated by spices and vanilla. The range of scents continues to change as they come into contact with air. It has a rich, concentrated fruitiness and a ripe taste. The nuances of vanilla and spices from new barrel aging blend perfectly. The mouth is very dense and voluminous, with a texture reminiscent of fruit pulp. Yet it possesses unparalleled finesse and a silky texture.

Food pairing

・Rosé baked duck breast ・Rib roast with bone and shallot confit ・Canard au sangue (duck blood dish)

Winemaking & technical data

Cultivation
Very old Grenache (25%) and Carignan (15%), aged between 70 and 100 years.
Furthermore, high-quality young Syrah (50%) and Mourvedre (10%) are used.
The trees are trained and planted at a high density of 6,800 plants per hectare, each trained to individual supports (eshara).

A mosaic of small, carefully selected plots of old vines, all on clay-limestone slopes.
Green work is carried out thoroughly, focusing on thinning buds, removing secondary buds, adjusting yields, and removing leaves.

brewing
We pursue complete phenolic maturity, optimized for each variety.
The grapes are sorted twice, once at harvest and once after destemming. After harvest, they are kept warm in refrigerated trucks.
Part of the wine is vinified in 5hl demi-muid barrels (all processes, including remontage, racking and transfer to barrels, are done by hand, no pumps are used), while the rest is vinified in small conical stainless steel tanks.
After high temperature drainage (écoulage à chaud), malolactic fermentation is carried out.
Aging is carried out in 100% new barrels (Sawley) and aged on the lees for approximately 18 months.