Château Saint‐Jean Lez Durance, Pierrevert AOP, "Pimayon" organic wine in conversion, red, 2016
The red Pimayon Pierrevert is an organic wine in conversion from a vineyard of the Châtau Saint Jean Les Durance, which was in 2016 the last year of conversion to organic viticulture. It is a generous organic wine with unbelievable fullness, complex and rich aromas and perfect harmony.
Bettane & Desseauve des Vins de France 2017: 14/20
- Eye: deep violet colour in adolescent age, then increasingly changing to purplish red.
- Nose: intense scent of ripe fruit, dried fruit, cocoa, black pepper, roasted coffee and subtle wooden scents.
- Mouth: generous, rich, concentrated. With aromas of licorice, dark chocolate. Generates a balsamic mouthfeel, velvety, fleshy, dense, silky-soft tannins, full-bodied, full-bodied, intense and long on a finish.
- Recommended Serving:at 16-17° C. It goes well with dark, braised meat with gravy, mature cheeses, richly spiced dishes and rich stews.
- Vegan suited
- Grape variety: Syrah 50%, Grenache 30%, Carignan 20%
- Alcohol content: 15 % vol., Contains sulphites
- Closure: natural cork
- Organic in conversion certified FR-BIO-09
- We source this wine directly from Château Saint Jean Les Durance in Manosque, France
Organic wine processing Pimayon, Pierrevert AOP red
The terroir of Pimayon is located on the highest of the 7 hills, where Jean Giono (a French writer born near the Château Saint Jean les Durance in Manosque) was walking. The vines grow there on barren, but always sunny ground with exceptional thermal amplitudes. The wines are fine and aromatic.
Because of the high temperatures that still occur in Provence in September, the grape harvest is done at night with harvesters or manual during the late evening until complete darkness at cooler temperatures. Then follows a relatively elaborate winemaking to achieve the best possible wine. First, the grapes are very gently squeezed then subjected to a cold maceration in thermo-regulated stainless steel tanks, forming important stabilizing enzymes. Subsequently, the mash is slowly fermented without stems and panicles in stainless steel tanks at low temperature. The pomace floating on the liquid is often pushed into the mash. After fermentation, the wine matures both in large barrels (foudres) and in barriques.
For information and Photos of Château Saint Jean les Durnace