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Lais Rouge 2018 Olivier Pithon

Domaine Olivier Pithon ・ Laïs Rouge 2018

18R241
Agriculture Biologique
Red
Regular price
¥6,105
Sale price
¥6,105
Regular price
Tax included.
1btl. 750ml
Shipping calculated at checkout.

Lais is the name of Olivier's Jersey cow from Catalonia. The cow is on the label as a symbol of the diversity of the terroir of Calz. It has a very lovely bitter-sweet impression. It has an iris flower-like aroma, and the acidity is like black fruit. The fruity and floral flavor spreads in the mouth, and the smooth mouthfeel wraps the acidity in a veil, then spreads in the mouth. It is a fusion of fresh fruitiness and rich elegance.

Owning & Enjoying

Tasting notes
Beautiful deep red colour.
The aroma of black fruits is fused with spicy nuances and delicate animal aromas.
Full-bodied and powerful, with smooth tannins, it has a firm structure and is a typical Roussillon wine.

Pairing
Grilled herb lamb, lamb chops, chicken with olives and paprika

Production

Cultivation
Soil composition: 80% cyst, 20% calcareous clay marl
Certification: EuroLeaf (biodynamic farming)


Winemaking
The grapes are hand-picked and vinified traditionally and according to the terroir.
Aged for 16 months in concrete tanks and wooden barrels

Press review

Guide Bettane + Desseauve 2023 3 stars

Specifications
Appellation
Cotes du Roussillon
Alcohol
13.0
Varietal
40% Grenache, 40% Carignan, 20% Mourvedre
Customer Review
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Lais Rouge 2018 Olivier Pithon
92
About the Winery

Domaine Olivier Pithon

Domaine Olivier Pithon

Olivier Pithon has been involved with wine from a very early age. His Grandfather was a vine grower in Anjou and when Olivier was four, his big brother, the famed Jo Pithon, settled on the hillsides of Layon. After learning his craft in Bordeaux where he was taught "the sensitivity to how wines can become pleasure, balance and lightness", Olivier settled down in the village of Calce, where he met with Gerard Gauby. Olivier's wines are inspired. They achieve a balance between character and nature that has to be the envy of all wine makers. His goal is to make the wine as good as possible by getting as much out of the soil as he can, whilst respecting the environment and considering the problem of leaving to generations to come healthy soil.

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