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Coume del Mas Grenache Blend Collioure Schistes 2009

Winemaker's Notes:

Philippe and Natalie Gard have made a big impact on Collioure and Banyuls in only a few vintages. Their reputation far exceeds the small quantities of wine they produce. Andy Cook is now established in Collioure and is working with Philippe as well as tending some vines of his own which will ultimately increase slightly the volumes available of Coume del Mas. There are many different parcels of vines. Yields are very low throughout the estate - they hit 20 hl/ha across the whole domaine for the first time in 2005, but these are not concentration-at-all-costs wines. The Schist is a pure Grenache wine, unoaked and bottled straight from tank in spring, without fining or filtration. 30 different parcels of old vines really shine in this cuvée. 100% old vine Grenache Noir, hand-sorted, destemmed and crushed into stainless steel tanks were ferment takes place. The wine stays on skins for around 5 weeks, then it is pressed to tank again where it stays for 8-9 months until bottling. This wine has superb natural freshness and balance, with crisp forest fruit balancing more earthy, mineral notes. Excellent balance and length.

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Philippe and Natalie Gard have made a big impact on Collioure and Banyuls in only a few vintages. Their reputation far exceeds the small quantities of wine they produce. Andy Cook is now established in Collioure and is working with Philippe as well as tending some vines of his own which will ultimately increase slightly the volumes available of Coume del Mas. There are many different parcels of vines. Yields are very low throughout the estate - they hit 20 hl/ha across the whole domaine for the first time in 2005, but these are not concentration-at-all-costs wines. The Schist is a pure Grenache wine, unoaked and bottled straight from tank in spring, without fining or filtration. 30 different parcels of old vines really shine in this cuvée. 100% old vine Grenache Noir, hand-sorted, destemmed and crushed into stainless steel tanks were ferment takes place. The wine stays on skins for around 5 weeks, then it is pressed to tank again where it stays for 8-9 months until bottling. This wine has superb natural freshness and balance, with crisp forest fruit balancing more earthy, mineral notes. Excellent balance and length.

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