L'âme de Familongue (Red)
Coteaux du Languedoc - Terrasses du Larzac rouge

âme 2006 - 16.3 ko
âme 2006

Technical description


-  Name : L'âme de Familongue ( the soul of Familongue).
-  Appellation : Coteaux du Languedoc - Terrasses du Larzac
-  Vintage : 2006 and 2005.
-  Colour : red.

Grape varieties

2006

-  Grenache : 15%.
-  Syrah : 30%
-  Cinsault : 8%
-  Carignan : 34%
-  Mourvèdre : 13 %

2005

-  Grenache : 22%.
-  Syrah : 23%
-  Cinsault : 17%
-  Carignan : 23%
-  Mourvèdre : 15 %

Soil

Blend of grapes from two neighbouring, but quite distinct, regions. The first region is the north of Saint André de Sangonis, which is composed of cryoclastic limestone gravel in a sandy clay soil. The other region is south of Saint André de Sangonis, which is composed of a mixture of sand and pebbles established by Herault's river. Both qualitative soils are poor with good drainage.

Methods of culture

We use sustainable winegroving practices with the help of technical advisers. We do not use any fertilizers or herbicides. We produce compost that we spread in winter and we plough the soil between the vines using a mechanical device. One out of every two rows in the vineyard is grassed over. More information here.

Yield

2006 : 31 hectos hectare 2005 : 29hectos/hectares.

Alcohol

2006 : 13,5° 2005 : 13,5°.

Number of bottles

25800 in 75 cl, 350 magnum, 1500 in 50 cl and 1000 in 37,5 cl.

Harvesting

picked by hand and sorted vine by vine. Grapes are picked at optimum ripeness after tasting the berries.

Winemaking

de-stemming without crushing, rack-and-return or hand-plunging every day, pumping over with aeration or daily micro-oxygenation, temperature-controlled, three-week maceration, draining off and the first pressings are added after settling.

Barrel ageing

on the fine lees for 12 months in new barriques, and also second and third-fill barrels, in European oak. In winter, we do "batonnage" (lees stirring) once a week then fortnightly in spring. An initial blend is put together before moving the wine into barriques ; this is finalised after we take the wines out of cask

Date of bottling

February 2007. using extra natural corks. The bottles are laid on their sides for 48 hours to let the cork expand.

Tasting

2006

This wine'spersonality comes from being ageing in barrique using very ripe-picked grapes. Over the years, this wine will develop even more complex and exclusive aromas. Tasting lame 2006 is a soothing experience thanks to its sweet aromas or flavours and velvety texture. -Appearance : deep colour with black tinges, bright and clear. Very attractive consistency.
-  Aroma : powerful and complex nose showing notes of spice (cloves, black pepper), bergamot and toasted bread ; all underlined by intense cooked black fruit notes ( blackberry, blackcurrant, blueberry). -Taste : the palate reveals powerful texture with tightly grained yet glossy mouth-feel, all adding an essential smoothness to the wine. Its expressive fruit (dark berries) is ripe and rich, balanced by excellent refreshing acidity.

2005

The richness of this wine is due to the maturation of well-ripe grapes in barrels. Over the years, this wine will develop a more complex and delicate bouquet. -Appearance : garnet red, limpid, brilliant, very vinous.
-  Aroma : full red fruit, cinnamon and black pepper aromas. -Flavour : well balanced wine with ripe, very soft tannins, fine after taste and with a soft liquorice finish

We suggest you serve this wine at about 17 degrees Celsius.

The best food to go with this wine : rib steak with Fleur de sel de Camargue sea salt, spit-roasted partridge with pan-fried ceps in parsley, soft cheeses... .

Awards

2006

-  Gold medal « concours gĂ©nĂ©ral agricole de Paris 2008 Â».
-  *** Decanter Magazine September 2008.
-  Bronze medal « concours des grands vins de France 2008 Â».

2005

-  Gold medal from Altides 2007
-  Silver medal from the Vignerons indĂ©pendants 2007
-  Bronze medal from the IWSC 2008 and the Citadelle du vin 2008