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Pinot Noir

grape variety 85% Chardonnay, 15% Viognier
Appellation IGP Pays D'OC
Region Minervois, Languedoc Roussillon
Oak Maturation 30% was matured in French and American barrels. The remainder, including the Viognier, was unoaked.
Cellaring potential 3 years.
Alcohol 13%
Acidity 3.7 G/L
PH 3.5
Residual sugar 3 G/L
Climate Mediterranean
Altitude 150m
Exposition & Soil Clay and Limestone terraces
Vine Age 15 years
density 4,000 vines/HA
yield low 60HL/HA
Harvest Mechanical harvesting at night to maintain freshness

Pinot Noir Key Facts

  • THE ADDITION OF A SMALL AMOUNT OF GRENACHE ADDS EXTRA SPICE AND FRESHNESS
  • Great with food or by itself.
  • NEW WAVE FRENCH WINE, COMBINING FRENCH REGIONAL CHARACTER WITH NEW WORLD ACCESSIBILITY
  • FROM ONE OF THE OLDEST WINE REGIONS IN FRANCE (THE ROMANS MADE WINE HERE)
  • Subtle use of oak.

Vineyard Notes

We have selected vineyards in the area of Carcassone and Minervois based on grape flavour and yield.The wines are produced and bottled in association with Celliers Jean d'Alibert.

Winemaking Notes

The grapes were cold macerated then pressed, cold settled before fermentation. 30% of the Chardonnay was fermented in American and French oak barrels, and remained on lees in barrel, with some stirring, for six months.

Tasting Notes

Chardonnays come in many styles, from light and minerally to rich, buttery and oaky. We wnted to make a Chardonnay that was satisfying, yet fresh, and with sufficiently interesting flavour to capture the imagination. From the outset, it was crucial that it would be a great accompaniment to food. This is a fresh, opine-appley wine, with a subtle hint of oak and a touch of mango and ginger.

Food Style

Great by itself or to accompany a wide range of meat dishes, but could also be enjoyed with fish such as tuna or salmon. Serving note: would be good slightly chilled, especially in warm weather.

Why Le Grand Noir has a sheep as it's mascot

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