2010 l'echevin st. maurice cotes du rhone villages
black currant, blackberry, dust, leather, currant, blueberry and strawberry
vanilla, toast, smoke, tobacco, dark fruit, red fruit, spice box and cedar
"Domaine de l'Echevin - Saint Maurice : A terroir, with a masculine and complex character, a deep ruby colour, a delightfully well rounded expression of peppery and concentrated aromas. It is bursting with fruitiness, fleshiness and texture. Full bodied flavour, rich aromas, purity and extraordinary balance make this a truly seductive wine."
"Our "Domaine de l'Echevin" embodies the richness of the fruit, the terroir of Saint Maurice and the noble quality of blending to make a unique wine. The skills and know how of a family of wine makers concentrated into a wine: a pure, thoroughbred wine, offering a unique sensation of voluptuous pleasure." - Winery
"We have created this wine with 35% Grenache: old vines on clayey limestone soils with their roots running around large rounded stones. The parcels are south facing for optimal exposure to the sun. And 65% Syrah for the rest of the blend: these younger vines have very deep roots and make the most of the relative coolness of their microclimate to develop notes of violets, fresh mint and blackcurrant, the soil imparts a delightful mineral note to our wines." - Winery
Blending and Vinification:
"35% Grenache, 65% Syrah. Each parcel is harvested and vinified separately in stainless steel tanks. The grapes are de-stemmed, pressed and then drawn into the tanks by gravity. Our vinification is natural and traditional, i.e. no addition of yeast or any other additives. We have adopted a preference for long maceration periods for this wine."
"The crush is poured by gravity with separation between free run juices and pressed juices. Each batch of the free run juices from each parcel is vinified separately. Half is matured in a small concrete tanks and the other half is poured, by gravity, into 2 wine Bordeaux barrels. The wine is racked once after malolactic fermentation, which is often completed at the beginning of Spring. The operation repeated every 2 to 3 months depending on how the wines are maturing. The wine is master of its own maturation process, which generally lasts around 10 months."
"Pressing is carried out using a latest generation pneumatic press. The resulting juices are directly poured into 2 wine barrels, from the gentlest press through to the highest pressure press in order to keep them apart. The pressed juices spend 6 months in the barrels before rejoining the concrete tank along with a part of the free run juices."
"We mainly use Bordeaux and Burgundy barrels with average level toasting, made out of French wood which has been dried for 24 months. We select the coopers, the toasting and the origin of the wood in relation to the wine's organoleptic profile: Tonnellerie Bordelaise, Taransaud, Seguin Moreau, Berthomieu ... The wines are blended at the last minute, one and a half months before bottling. We aim to maintain the full expression of our blend therefore the wine is not filtered. Once filled, the bottles are laid to rest for around 6 months before being presented for sale." - Winery