Brotte - Creation Grosset - Cru des Cotes du Rhone 2017
- Producer Brotte
-
Blend
Carignan
Grenache
Mourvedre
Syrah - Country France
- Region Rhone Valley
- Appellation Cairanne
- UPC 0 15643 53283 2
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Item# 12886-17
Wine Spectator
90pt
Description
Located in the village of Cairanne, Domaine Grosset belonged to Alain Grosset, Laurent Brotte’s father-in-law. The Grosset family has always been very active in the life of the village, especially in the development of its AOC. Domaine Grosset, just below the old town, covers 20ha and has Grenache vines of up to 100 years in age. The vineyard consists of two different types of soil: grey marls with sand, for freshness and structure, and terraces of sandy clay and stones, for aromatic intensity. The warm, dry Mediterranean climate is perfect for the maturity of the Grenache.
Tasting notes
Color: Intense ruby colour with garnet glints.
Nose: Very elegant with complex aromas of red berries, warm spices and dry forest floor.
Palate: Mouth warming and rich, its palate follows through from the nose with hints of cinnamon and red peppercorns married with ripe wild berries and prunes. The tannins are elegant giving way to a long toasted finish.
Nose: Very elegant with complex aromas of red berries, warm spices and dry forest floor.
Palate: Mouth warming and rich, its palate follows through from the nose with hints of cinnamon and red peppercorns married with ripe wild berries and prunes. The tannins are elegant giving way to a long toasted finish.
Vinification
Sustainable viticulture is the focus with de-budding, de-leafing and green harvest to limit the yield and increase the quality. Hand-picking is carried out into small cases for fast transportation to the winery to avoid berries’ crushing and oxidation. After de-stemming, gentle crushing, fermentation takes place at 28°C, followed by a 3 week maceration. The tannic Syrah and Mourvèdre are aged in French oak barrels (1/3 new, 1/3 1yr old, 1/3 2yr old), while the softer Grenache is matured in concrete vats and 100 year old oak vats to preserve the fruit. Bottling takes place in March, after more than a year of ageing, and a light filtering.
