Cornas Sans Soufre 2011 Domaine Thierry Allemand

Domaine Thierry Allemand Cornas - Sans Soufre 2011

無添加が映す、コルナスの生命感。

北ローヌ屈指の造り手による、無添加で仕上げた希少なシラーです。濃いガーネットの色調から、ブラックベリーやカシスの黒系果実にスミレ、黒コショウ、リコリス、ベーコンやスモークの香りが重なります。口当たりは力強くもピュアで、熟成からくる丸みときめ細かいタンニンが印象的。ハーブや鉄分、黒オリーヴの風味が長く続きます。ジビエのローストや牛ホホ肉の赤ワイン煮とともにどうぞ。

Item code

C11R2283

Producer

Secret Cellar

Type

Red

Region

Rhône

Appellation

Cornas

Vintage

2011

Grape varieties

100% Syrah

Alcohol

13.5%

Volume

750ml

Serving temperature

16–18°C

Recommended glass

Bordeaux glass (tall, generous bowl)

Tasting note

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.

Food pairing

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

Winemaking & 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.

Scores & awards

Jeb Dunnuck: 96
Vinous: 93