Aimer, Rêver, Prier, Se Taire… 2023 Domaine du Clos des Fées

Aimer, Rêver, Prier, Se Taire… 2023

南仏で描く、あるべき姿のピノ・ノワール。

ルシヨンの地で、ピノ・ノワール100%から仕立てた赤。南仏らしさと繊細さが共存する、気品と力強さのピノ・ノワールです。光を透過する輝きのあるルビー色から、ブラックベリーやフランボワーズのクーリ、グリオットチェリーの印象に、ハーブや根菜のニュアンス、上品な木樽のタッチが寄り添います。凝縮感と気品を備えた引き締まった構造で、フィニッシュはスモーキー。骨髄のローストやパテ・アンクルートとともに。

Item code

23R068

Producer

Domaine du Clos des Fées

Type

Red

Region

Roussillon

Appellation

IGP Cote Catalan

Vintage

2023

Grape varieties

100% Pinot Noir

Alcohol

12.0%

Volume

750ml

Serving temperature

14–16°C

Recommended glass

Burgundy glass (large bowl)

Tasting note

A brilliant ruby color that transmits light. The aroma is complex, with ripe yet fresh red fruits layered with nuances of herbs and root vegetables. Impressions of blackberry, raspberry coulis, and griotte cherries are delicately complemented by a touch of elegant wood casks. The palate combines concentration and elegance, powerful yet not heavy, with a firm structure. It has rich fruitiness and depth, and while the tannins are firmly present, they also have a remarkable grain. The finish is smoky and masculine, with a structure that even feels strict, suggesting great potential for long-term aging.

Food pairing

A dish of roasted bone marrow with coarse salt, oeufs moulette (eggs braised in red wine) finished with red wine and shallots, and pate en croute

Winemaking & technical data

Cultivation

Located in the "Cabrils" section of the village of Tautavel, on a dry, steep, north-facing slope, the soil is characterized by a large internal surface area, dominated by red and black clays.
The soil contains crushed limestone particles, allowing the vines to develop deep roots while ensuring a stable supply of moisture. The vines are derived from an exceptional Massale selection, selected from a "library" of Burgundy's finest growers, and are from a prestigious cru. Two recent, excellent Pinot Fin clones, rich in polyphenols, have also been added to complement the vines. The vines are pruned using the Cordon de Royale method.

brewing

Harvesting takes place at the early stage of phenolic maturity.
The aim is to keep the alcohol content low while retaining the acidity that is essential for the balance of the future wines. The harvest is generally set between August 15th and 25th, depending on the early or late vintage.
The brewing process begins with a short period of cold pre-maceration (soaking before fermentation), followed by rapid fermentation using wild yeasts.
Extraction is carried out carefully through gentle punching and discreet remontage.
The wine is aged for 8 to 10 months in single-use Burgundy barrels (pièces bourguignonnes).
Lightly filter and bottle.