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Domaine de l'Hortus Red Rhone Blend Coteaux du Languedoc Pic St. Loup 2001

Winemaker's Notes:

Tasting Notes: "Pic Saint Loup Appellation Coteaux du Languedoc Contrôlée". (South of the France, 25 km in the North of Montpellier). Percentage Grape: - 50% Mourvedre. - 40% Syrah. - 10% Grenache. Soil: - Brown soil on a chalky, scree slope from the cretaceous period. - A slope of 10 to 20%. - An altitude of 150 to 200 metres above sea-level. - A South-East exposure for the Mourvedre variety (at the foot of Hortus cliff). - A North-East exposure for the Syrah variety (at the foot of Pic Saint Loup cliff). - An intermadiate exposure for the Grenache variety. Growing Climate: "Damp and cool Mediterranean". Warm and dry in 2001 with damp nights in September. Vinification Length: - Vatting period of 25 to 30 days. Vinification Method: - Classic (harvest de-stemmed and crushed). - Temperature controlled fermentation in stainless steel vats. - Maximum temperature of 32°C. - Pumping-over twice daily until halway through the vatting period, then daily. Percentage New Barrel: - 2/3 in new wood. Age of Barrel: - 1/3 in barrels used for one wine. Type of Wood: - French s oak. Alcohol Percentage: 14.5 % Aging Time: - 15 months.

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Domaine de l'Hortus:
Nice to visit. In a stunning region of France the wine makery and vinyard are situated just of the main road. The tasting room is above the botteling line, which gives a true feeling of authenticity.

Tasting Notes: "Pic Saint Loup Appellation Coteaux du Languedoc Contrôlée". (South of the France, 25 km in the North of Montpellier). Percentage Grape: - 50% Mourvedre. - 40% Syrah. - 10% Grenache. Soil: - Brown soil on a chalky, scree slope from the cretaceous period. - A slope of 10 to 20%. - An altitude of 150 to 200 metres above sea-level. - A South-East exposure for the Mourvedre variety (at the foot of Hortus cliff). - A North-East exposure for the Syrah variety (at the foot of Pic Saint Loup cliff). - An intermadiate exposure for the Grenache variety. Growing Climate: "Damp and cool Mediterranean". Warm and dry in 2001 with damp nights in September. Vinification Length: - Vatting period of 25 to 30 days. Vinification Method: - Classic (harvest de-stemmed and crushed). - Temperature controlled fermentation in stainless steel vats. - Maximum temperature of 32°C. - Pumping-over twice daily until halway through the vatting period, then daily. Percentage New Barrel: - 2/3 in new wood. Age of Barrel: - 1/3 in barrels used for one wine. Type of Wood: - French s oak. Alcohol Percentage: 14.5 % Aging Time: - 15 months.

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