2018 Jean Morice Rosé

100% Estate Grown Pinot Noir & Gamay sourced from our close planted vineyard (7700-11,111 vines/ha).

Handpicked, the Gamay was wild fermented as 100% whole cluster carbonic maceration with no additions. The Pinot Noir component was destemmed and macerated for 48 hours, then pressed without any sulfur.

Fermentation and maturation in old oak for 6 months.

The Rosé opens with an intensely perfumed nose, showing wild raspberry, rose water and subtle smoky, stemmy notes. On the pallet, crunchy bright red fruits of pomegranate, blood orange, raspberry, red currants and pink peppercorns with a mineral core giving an extra edge to the dry finish and crisp acidity…. Perfect summer time drinking. The wine was bottled in September 2018 unfined and unfiltered with minimal sulfur.

Capcanes Mas Donis

Rosat de Garnacha 

Rias Biaxas, Spain

FERMENTATION

Hand harvested, saignée of fermentations of Garnatxa and Syrah after a short time on the skins, fermented in tank.

AGING

4 months in tank

A fresh and aromatic style, vibrant red fruit flavours of strawberry and raspberry; with a hint of herby and spiciness. Medium to full-bodied and complex; elegant glycerine sweetness; ripe and fresh; long fruity finish.

If Priorat is the nutmeg, then Montsant is the mace. Almost completely surrounding the DOQ of Priorat, the DO Montsant is one of the youngest. DOs in Catalunya but like the neighboring Priorat viticulture here is centuries old. After years of inclusion in the arguably inferior and certainly more generic DO of Tarragona, Montsant was elevated in 2002 mainly in recognition of its superior wines produced from old vines on soils bearing a striking similarity to those in the Priorat. At lower prices and within spitting distance in quality of its famous neighbor, consumers, sommeliers

and winemakers are starting to have a greater appreciation of the charms of this region.

Not so surprisingly, the cooperative of Capçanes is situated in the village of the same name, nestled among the foothills of the Montsant mountains. In the 1990’s, the co-op began making kosher wines for the Jewish community in Barcelona, and from this exposure in the capital of Catalunya, the property began to attract a greater level of interest. By 1995, a vast investment took place and the whole winery was completely restructured and modernized.

The old concrete tanks still remain but they have been supplemented with stainless steel fermentation tanks and a barrel room. The cooperative still makes bulk wine for the local community but supplemented with a series of more serious cuvées. Shortly after the modernization, Eric Solomon visited the cooperative and he was taken by how similar the soils and grapes varieties were to the Priorat where he had just started working with an unknown estate and a lesser known winemaker, Daphne Glorian. Tasting through the various tanks and barrels at Capçanes, he created a cuvée of Garnatxa and Syrah

that he named Mas Donis – a wine he jokingly said was his “best Côtes-duRhône.” Despite the similarities in cépage, the granite and schist terroirs here could not be more different than the calcareous soils of the Rhône valley. With time and experimentation – moving from barrel aging to aging

entirely in concrete and selecting fruit from some of the oldest Garnatxa in the village, Mas Donis has evolved to show a more Priorat-inspired profile. A serious wine at an extremely friendly price. The Mas Donis Rosat is a saignée from tanks of Garnatxa and Syrah bled after a few days in the skins.

Coome Fam Rose

Description

A delectably dry Rose made from premium, estate grown Pinot Noir. Classically Pinot on the nose, with lashings of wild raspberries, candied strawberry and rose petals. The palate is textural and complex, with savoury spice and a long, refreshing finish.

Winemaking Notes

To extract its delicate pink hue, the wine underwent a short period of skin contact during pressing only. Fermentation was cool (11-14 degrees) in stainless steel tanks to preserve freshness and aromatics.

Growing Conditions

Vintage 2019 presented enormously favourable conditions for growers in the Yarra Valley. December through to February saw stretches of warm days, devoid of harsh heat spikes or patches of rain. Cool nights allowed the grapes to retain acidity, leading to generous yields of healthy fruit. Consequently, harvest was quite compressed, resulting in a shorter than average vintage duration.

100% Pinot Noir, sourced from our lower lying, 777 clone Pinot Noir blocks. Fruit is grown and selected purposely for this Rose, harvested slightly earlier than our red Pinot Noir wines to ensure fruit brightness and fresh acidity.

Collector Rose

Blend

Sangiovese (98%), Mammolo (2%)

Season

The 2019 growing season commenced with typical spring weather giving way to a warm and dry summer.  Dry conditions through to harvest yielded beautifully clean and juicy Sangiovese grapes.

Viticulture

Sangiovese is grown at Tumblong (Gundagai) (ironstone-rich red loam) and Murrumbateman (red loam over shale).  Mammolo, a lightly coloured, fragrant, musk-like grape accompanies Sangiovese in this wine.

Winemaking

Sangiovese and Mammolo grapes were hand-harvested in the cool of the morning.  The grapes were whole-bunch pressed,  yielding just the barest pink colour in the juice.  A moderately cool fermentation was undertaken before preparation for bottling.

Taste

The wine is fresh on the nose with aromas of mandarin, cherry, rose-water  and spice.  The palate is dry, with moreish mid-palate texture and mouth-watering acidity.  Great for seasonal drinking with antipasti!

Domaine du gros nore

Owner Alain Pascal has 16 ha of vines in the prime sector of Cadiere d’Azur. The first official vintage released was 1997. Prior to this, Alain’s father, Honore (his name is shortened to ‘Nore to give the name of the Domaine as Gros Noré = Fat Honore) worked the vineyards but never made his own wine. Instead he sold the grapes to another leading Bandol producer at that time, Chateau de Pibarnon. These beautifully sited vineyards have an average age of 30 years with some located in the highest coolest part of Bandol.

Bandol is regarded as the First Growth of Provence producing the most serious, and well known, wines of Provence. The Mourvèdre grape variety is the basis of great Bandol with appellation laws requiring a minimum of 50% for the red wines (though many use up to 100% for some cuvees). As well as Mourvèdre (80%), the Gros’ Noré red also has a dash of Grenache(15%), and old vine Cinsault (5%). The wine is aged for 18 months in old 60 hl wooden barrels (foudres). There are no new barriques used

There are now two cuvees of red wine is produced, bottled without fining or filtration. Cuvee Antionette comes from old vines located in the highest and coolest north facing slope in Bandol and was first produced in 2008. Made from 95% Mourvedre this wine is very intense yet still fresh

“In ten years, Alain Pascal has made his domaine one of the best representatives of his appellation. With old vines of Mourvedre ripened to perfect maturity he produces Bandol reds which are always very complete, intense and made for long ageing from the clay soils of Cadiere d’Azur.” From Classement 2013 (The best wines of France)