Clos Saouma Côtes Du Rhône Villages Rouge Inopia 2022
The vast majority of their fruit is from their own vineyards around the winery in Orange, planted in 2014. Mostly Grenache Noir (over 70%) with Mourvedre, Syrah, Cinsault and Counoise.
Yields as low as 30 l/hct. Cold maceration with 100% whole clusters for a week (vintage dependant) then fermentation without any additions for 10 days (some of the varietals co- fermented dependant on vintage). No pumping over or pigeage ‘Why do you want to chase colour, do you drink or taste it?’ as Mounir tells me.
Pressed off taking all the lees then aged in a combination of cement eggs + tanks, 2300ltr to 3400 ltr Foudre + 500ltr barrels. Aged on full lees for 16 months, no racking and little to no sulphur during elevage if only a few months prior to bottling, vintage dependent. Bottled unfined + unfiltered.
The 500ltr barrels are predominantly seasoned wood that have been used prior for the Omnia and Arioso Châteauneuf-du-Pape Rouge. Barrels are sourced from the same cooper they use in Burgundy, Stephane Chassin who uses wood from the Jupiles forest, sourced just north of the Loire Valley. It’s a very tight grain wood and low toast.
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Description
The vast majority of their fruit is from their own vineyards around the winery in Orange, planted in 2014. Mostly Grenache Noir (over 70%) with Mourvedre, Syrah, Cinsault and Counoise.
Yields as low as 30 l/hct. Cold maceration with 100% whole clusters for a week (vintage dependant) then fermentation without any additions for 10 days (some of the varietals co- fermented dependant on vintage). No pumping over or pigeage ‘Why do you want to chase colour, do you drink or taste it?’ as Mounir tells me.
Pressed off taking all the lees then aged in a combination of cement eggs + tanks, 2300ltr to 3400 ltr Foudre + 500ltr barrels. Aged on full lees for 16 months, no racking and little to no sulphur during elevage if only a few months prior to bottling, vintage dependent. Bottled unfined + unfiltered.
The 500ltr barrels are predominantly seasoned wood that have been used prior for the Omnia and Arioso Châteauneuf-du-Pape Rouge. Barrels are sourced from the same cooper they use in Burgundy, Stephane Chassin who uses wood from the Jupiles forest, sourced just north of the Loire Valley. It’s a very tight grain wood and low toast.
