Paul red

     PAUL

Origin of the name :

For its creation in 1999, Obviously, Robert decided to dedicate this cuvee to the name of his son Paul, born in 1990.  


Production : Cuvee Paul is only made for « exceptional » vintages. Draped with a silk paper and sold in wooden boxes, it’s a little production entirely destemmed by hand and ageing in demi-muid during 18 months. The blend of Grenache, Syrah and Mourvèdre is only made with free-run juice.

 

En 1999 : 3 barriques of 228 liters around 850 bottles

En 2000 : 3 barriques of 228 liters around 850 bottles

En 2001 : 3 barriques of 228 liters around 850 bottles

En 2006 : 3 barriques of 228 liters around 800 bottles & 50 Magnums

En 2009 : 3 demi-muids of 600 liters around 2400 bottles

En 2010 : 2 demi-muids of 600 liters & one barrique of 228 litres around 1800 bottles

 

Appellation : AOC RASTEAU

Vintage : 2009/2010

Color : Red

Grapes :

  • Grenache : 80 %
  • Syrah : 10 %

  • Mourvèdre : 10%

  

Soil :

The soil is clay with a lot of limestone, sloping to the south, south-western.

 

Vinification :

The wine is made from our 90 year-old vineyards with a low yield of 30 hl/ha. The vatting is from 4 at 5 weeks in wooden vats to have robust and aromatic wine.

The grapes are destemmed by hand and the blend is made only with free-run juice. Aging takes place in 600-liter casks for 18 months.

Tasting notes :

A dark red robe with tawny highlights, the nose presents a slight animal scent with notes of tobacco and truffles with some touch of Vanilla from Madagascar. Its mouth is unctuous, silky, with aromas of toasted gingerbread and cocoa bean and notes of new leather.

 

Delicious with royal hare, roasted wood pigeon, goose stew with citrus fruits and cocoa, or a truffle omelette. Best served between 14°-15° and drunk within six to eight years of release.