Domaine du Clos des Fees - La Petite Siberie - red - 2012 - 750 ml
WHAT THE CRITICS ARE SAYING
“The 2012 Côtes du Roussillon Villages La Petite Sibérie is a Grenache-dominated release that’s aged in new oak. About as sexy as they come, with a deep, voluptuous and layered mouth feel, this awesome 2012 gives up overflowing notes of black raspberry, crème de cassis, toasted spice, licorice and hints of vanilla bean. While not as classically styled as the Le Clos des Fees release, it should evolve for just as long.
After owning a wine bar in Paris and working a few years as a wine journalist, Hervé Bizeul, a former “France’s Best Young Sommelier”, founded the Clos des Fées in 1998 with his wife. His idea was to produce a good wine for friends. The first vintage, created in his garage with very little investments, was a huge success immediately. Today, his wines are sold worldwide.
The vines span accross a number of differing terroirs accross the Roussillon, as much as 15 km apart from each other. The varying exposures and myriad of subsoils from granite to limestone make for a thoroughly unique and consistent quality. Old vines (up to 100 years old in some sectors), hand picking, … a viticultural philosophy that is respectful to nature and explains the high quality of the wines. Grenache, Carignan, Syrah, Grenache Blanc and Grenache Gris make up the majority of the plantings. The wines are aged in oak barriques for at least a year and are bottled without filtration.
Grapes: Unique parcel plot (2hectare 32ares 32centiares – 5.74 acres, half productive) of old bush vines of Grenache noir, located on the southern slope of a hillock facing East - West.
Soils: Planted on a clay-limestone base, layers of shale and mica-schist, dark red in colour and exceptionally rich in iron. Extreme weather conditions: the plot is swept by icy North-West winds more than 200 days per year.
Harvest: Late pruning. Intensive work in the vineyards: buds and lateral shoots removal, bunch equalising, leaf-thinning. Perfect phenolic ripeness is aimed for, while preserving freshness and fruit. Hand-picked grapes are stored and transported in refrigerated trucks.
Winemaking: 20 days of maceration with extraction through gentle daily cap-punching. De-vatting in new oak barrels.
Ageing: Aged on lees with no added sulfur until the end of malolactic fermentation. Regular topping-up with a blend of Mourvèdre/Syrah (5 to 7% depending on the vintage). Bottling without filtration.