Pallieres
This Estate is jointly owned Brunier Family and well known USA Importer Kermit Lynch. The regular wine was split into two different cuvées in 2007, one from near the Domaine (Les Racines), the other from higher up (Terrasse du Diable).
The Racines is produced from 80-85% Grenache, 5-7.5% Syrah, 5-7.5% Cinsault , 5% Clairette Blanche from vineyards near the cellars at 250 metres. The grapes are 80% destemmed and undergo a gentle crush with a 30-35 day fermentation in concrete and oak vats. They are left in large oak vats for 10 months before being transferred into large 60 hl barrel for an additional 7-9 months before bottling unfined and unfiltered.
The Terrasse du Diable is produced from 85% Grenache, 10% Mourvèdre and 5% Clairette Blanche from the higher zones of the domaine, around 300-400 metres. The grapes are 80% destemmed with a gentle crush and a 30-35 day fermentation in concrete and oak vats. They then go into large 100 hl oak vats for 10-11 months and then into large 60 hl barrel for a further 10-12 months before being bottled unfined and unfiltered. JON OSBIESTON
The Racines is produced from 80-85% Grenache, 5-7.5% Syrah, 5-7.5% Cinsault , 5% Clairette Blanche from vineyards near the cellars at 250 metres. The grapes are 80% destemmed and undergo a gentle crush with a 30-35 day fermentation in concrete and oak vats. They are left in large oak vats for 10 months before being transferred into large 60 hl barrel for an additional 7-9 months before bottling unfined and unfiltered.
The Terrasse du Diable is produced from 85% Grenache, 10% Mourvèdre and 5% Clairette Blanche from the higher zones of the domaine, around 300-400 metres. The grapes are 80% destemmed with a gentle crush and a 30-35 day fermentation in concrete and oak vats. They then go into large 100 hl oak vats for 10-11 months and then into large 60 hl barrel for a further 10-12 months before being bottled unfined and unfiltered. JON OSBIESTON
