Intense bouquet dominated by aromas of spice, fruit
(blackberry, blackcurrant) and hints of vanilla.
On the palate, this wine expresses the quintessence of the Hospitalet terroir: powerful and elegant.
Unctuous, full-bodied and fleshy, it has a long finish of fruit and torrefaction.
An extreme delicacy and a huge lasting potential.
Wine Spectator 89 points - A distinctive red, presenting a mix of tarragon, dark plum and bacon fat flavors flanked by plenty of dark chocolate notes, which linger on the rich finish. Drink now through 2016. 400 cases made. KM
(Nov 30 2012)
On the edge of the coast, Chateau líHospitalet overhangs the Mediterranean sea. This vineyard benefits from exceptional climatic conditions (semi-arid Mediterranean climate, with a soft winter). The heat and the Mediterranean sun, attenuated by the altitudinal erase offered from September to October, allows slow maturation for a great aromatic expression and the smoothness of the tannins. Two types of soils contribute to the complexity and the elegance of this vintage. The marly and chalky Gargasien soil at the foot of the cliff, rich in fossils, give to the vine stock a supply of water throughout the summer in spite of the lack of summer rains. The red Mediterranean soil of Barremien formed on blueish grey compact limestone among on the scrub, allow the making of rich and concentrated wines.
The Hospitalitas plot, located in the earth of the vineyard, at the bottom of a 90 feet high cliffpotectingitfromNorthwinds, creating a microclimate. The blend of the 3 varietiesgives to this cuvee wonderfularomas, and a greatreaction to oak-aginggivingitfruitness and smoothness.
|Wine maker notes
|The harvest is triggered after a very precise monitoring of maturities and a daily grape tasting. The harvest is manual and the grapes are meticulously sorted upon entering the cellar.
Some of the Syrah grapes are put entirely into vats and vinified separately by carbonic maceration
The rest of Syrah grapes are destemmed and vinified with traditional maceration closely controlling the temperatures during 2 to 3 weeks.
After draining vats and the malolactic fermentation of the wine, the different grape varieties are blended and the wine is sung into oak barrels for a 12 months aging.We select the best barrel makers in order to adapt the choice of origins of wood and their types of heating with the potential of each vintage.
The wines are neither fined nor filtered before bottling, and the bottles are
then stored for 12 months before being marketed.
|Morin harkens back to the past, with the certainty that great wine can only be made from low yields and grapes that are harvested by hand. In every vintage (with his severe pruning and selection at harvest); on average, Morin has a meager 40 hl/ha. For us he sets aside his oldest vines from various parcels, including Chene Marchand which make the richest most intense wine he offers. This Vieilles Vignes cuvee is very ripe, complex, and just the paradigm of Sancerre on the nose. Linger over the bouquet, and judge every other Sancerre you experience by this. On the palate it is concentrated, tight, profound, with a perfect web of fruit and mineral tones and exquisite finish.