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Barbet Chateau de la Pierre Regnie Sans Soufre Ajoute 2011

Winemaker's Notes:

The Chateau de la Pierre, owned by the Barbet family, is a 10 hectare estate with vineyards in Brouilly and Regnie. The Regnie comes from a very special plot of old vines that are 60-70 years old called 'Tour Bourdon'. This terroir is marked by a well-draining sandy soil laced with purple granite. It has and ideal southern exposure and yields are naturally small. As whole clusters are used during fermentation, the grapes are harvested late to avoid unripe stems. The age of the vines gives small grapes which means that you have a higher juice to skin ratio giving a concentrated and structured wine.Whole-clusters are put into the vats and the weight of the grapes naturally crushes the fruit at the bottom of the tank, resulting in a traditional semi-carbonic maceration. Fermentation starts naturally from the ambient yeasts on the berries. The vats are covered to keep some CO2, but not sealed. Fermentation goes slowly at about three weeks total and then the wines are aged in cement vats and kept on the lees. The lees have a reductive quality and help to preserve the wine naturally. No sulfites are added to this wine at any point during the fermentation, aging or bottling process.Chateau de la Pierre is in conversion for organic certification and will be certified for the 2013 vintage.

Region: France » Burgundy » Beaujolais » Régnié

Vintages

  • 2011

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Winery: Regnie
Color: Red
Varietal: Gamay
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The Chateau de la Pierre, owned by the Barbet family, is a 10 hectare estate with vineyards in Brouilly and Regnie. The Regnie comes from a very special plot of old vines that are 60-70 years old called 'Tour Bourdon'. This terroir is marked by a well-draining sandy soil laced with purple granite. It has and ideal southern exposure and yields are naturally small. As whole clusters are used during fermentation, the grapes are harvested late to avoid unripe stems. The age of the vines gives small grapes which means that you have a higher juice to skin ratio giving a concentrated and structured wine.Whole-clusters are put into the vats and the weight of the grapes naturally crushes the fruit at the bottom of the tank, resulting in a traditional semi-carbonic maceration. Fermentation starts naturally from the ambient yeasts on the berries. The vats are covered to keep some CO2, but not sealed. Fermentation goes slowly at about three weeks total and then the wines are aged in cement vats and kept on the lees. The lees have a reductive quality and help to preserve the wine naturally. No sulfites are added to this wine at any point during the fermentation, aging or bottling process.Chateau de la Pierre is in conversion for organic certification and will be certified for the 2013 vintage.

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Dietary Information: Organic


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