Cornas Saint-Suffle 2011 Domaine Thierry Armand

French Secret Cellar ・ Domaine Thierry Allemand Cornas - Sans Soufre 2011

C11R2283

Red

Regular price: ¥182,500
Sale price: ¥182,500
Regular price

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1btl. 750ml

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This rare Syrah, made without additives, is crafted by one of the Northern Rhone's most talented winemakers. Layers of black fruit, spice, and smoke unfold, and with age it develops a silky texture and deep flavor. The pure fruitiness and minerality brought out by the wild yeasts harmonize, achieving the strength and elegance that are characteristic of Cornas. This is the perfect wine for those seeking something special.

Tasting Comments

Tasting Notes
Deep garnet color.

Complex aromas of black fruits (blackberry, cassis), violets, black pepper, licorice, bacon and smoke.

The palate is powerful yet pure, with impressive roundness and fine tannins that come from aging.

The flavors of black fruit, herbs, iron and black olives linger, highlighting the vitality and purity of the terroir that is characteristic of Saint-Suffre.

Pairing
Roasted game (venison, wild boar, wild pigeon, etc.)
Beef cheek stewed in red wine
Grilled Lamb Chops (Herb & Garlic)

Technical Data

Fields and grapes
Plot: Primarily from old vines in the "Reynard" plot. Sans Soufre is essentially the same as Reynard, but without added sulfur dioxide.
Age of vines: Mostly old vines, approximately 34 to 90 years old. Reynard contains the oldest vines in the Domaine.
Soil: Mainly granite (decomposed granite, sandy schist-like arenas, steep terraces).
Cultivation: No herbicides used. Organic approach. Hand-cultivated on steep terraces, with great consideration for the natural environment and minimal chemical intervention.
Yield: Approximately 20-30 hl/ha (typical range for Chaillot/Reynard), well below the official Cornas limit of 40 hl/ha.

brewing
Harvesting: Hand-picked when fully ripe.
Preparation: Whole-cluster fermentation
Traditional long maceration (gentle punching/remontage).
Sans Soufre does not use sulfur dioxide (SO₂) or other additives from brewing to aging to bottling.

Aging
It is aged for approximately 24 months in mainly used barrels (old barrels/large barrels), and then partially conditioned in foudres for a short period before bottling.
The proportion of new barrels is very low, with emphasis placed on the purity of the terroir rather than the flavor of the wooden barrels.