2013 Domaine Frédéric Brouca “Champs Pentus”

Villages : Faugères

Grapes: 40% Syrah, 30% Grenache, 30% Carignan

Vineyards: 30 year old vines planted on 'La Serre' plateau and 'La Serre' piedmont facing south-east. Metamorphic and Schist soil. Vineyard certified organic since 1997.

Winemarking: Hand-picked grapes. Whole cluster (50%) fermentation with native yeasts. Gentle punch downs and pump overs allowed for phenolic extraction from the grape skins. 10 month élevage in stainless (50%) and foudre (50%). Very little sulfur used during winemaking and élevage; minute sulfur added at bottling. Unfined & Unfiltered. 1500 cases produced.

13,5% Alcohol

 

2013 DOMAINE FRÉDÉRIC BROUCA “SAmso seulle” Vdf

Villages : Faugères

Grapes: 100% Cinsault

Vineyards: 40 yeat old head trained vines from a single vineyard 'La Serre' in the Faugères region. South-east facong plateau. Metamorphic soil with pebbles on schist bedrock. Vineyard certified organic since 1997.

Winemarking: Hand-picked grapes. 70% whole cluster vinified with native yeasts. Gentle punch downs and pump overs allowing phenolic extraction from the grape skins. Aged 10 month in stainless. Very Little sulfur used winemaking and élevage; minute sulfur added at bottling. Unfined and unfiltered. 220 cases produced.

13% Alcohol

 

2013 DOMAINE FRÉDÉRIC BROUCA “AOC Faugères”

Villages : Faugères 2013

Assemblage: 70% Mourvèdre, 30% Syrah

Vineyards: 'Sauveplane'

Terroir & Viticulture: From two isolated walled vineyards in 'Sauveplane', a plateau at the eastern limit of the Faugères appellation. Fifty year old Mourvèdre (high density - 7,000 feet/Ha.) and thirty year old Syrah planted using the échalas system (ancient method of vine training using stakes). Only mineral sulfur (from natural volcanic soils), copper and organic manure are used in the vineyrard. Ploughing and mulching with St. Chamond tractor to avoid soil compaction. South-east facing vineyrards certified organic since 1997.

Vinification & élevage: Hand-picked grapes packed in small harvest crates. Grapes are processed by gravity in the cellar. Vinification in stainless steel tank with native yeast with varying degree (10% to 20%) of whole cluster fermentation to retain freshness. Gentle punch-downs fo phenolic extraction. Thirteen month élevage in a foudre. Very little sulfur used during winemaking and élevage. Unfined, unfiltered with minute sulfur added at bottling. 13,5% ABV. 500 cases produced.

13,5% Alcohol