Rhone - Mathieu Flashcards
2014: Mathieu: Châteauneuf-du-Pape Blanc, “Tradition”
50% Clairette, 40% Grenache Blanc, 10% Bourboulenc and Picpoul
From 2.5ha. All grapes are hand-harvested and immediately pressed. Fermentation takes place at about 22-24 degrees Celsius, and malo-lactic fermentation is suppressed. The wine rests in the tank for two months before being filtered and bottled.13.5% Alc
2013: Mathieu: Châteauneuf-du-Pape Rouge, “Tradition”
80% Grenache, 6% Mourvèdre and 11 permitted appellation varietals
“Tradition” comes from vines ranging between 10-100 years in age in 9ha in the appellation. The grapes were hand-harvested starting in mid-September with Syrah and generally ending in early October with Mourvèdre. The grapes are partially destemmed, spend 21 days on the skins followed by spontaneous fermentation in concrete tanks for 8 days. Rested on lees for at least six months with no battonage. Aged for 18 months in oak barrel and lightly filtered. 14% Alc
2012: Mathieu: Châteauneuf-du-Pape Rouge, “Vin di Félibre”
80% Mourvèdre, 10% Grenache, 5% Syrah, 5% permitted varietals
A wine that went back into production in 2001 – comes from 3 parcels rich in sandy-clay soils measuring one hectare. The concentration of the vines are either 20 and 50 years old. Hand-harvested in early October, undergo 28 day maceration period followed by 15 day spontaneous fermentation with indigenous yeasts and allowed to rest on lees for 30 months, no battonage. Lightly filtered. 15% Alc
2010: Mathieu: Châteauneuf-du-Pape Rouge, “Vin di Félibre”
80% Mourvèdre, 10% Grenache, 5% Syrah, 5% permitted varietals
A wine that went back into production in 2001 – comes from .8ha of rich in sandy-clay soils measuring one hectare. The concentration of the vines are either 20 and 50 years old. Hand-harvested in early October, undergo 25 day maceration period followed by 15 day spontaneous fermentation with indigenous yeasts and allowed to rest on lees for 30 months in oak barrels, no battonage. Lightly filtered. 14.5% Alc
