Chateau Cres Ricards
Oenothera
The Château des Crès Ricards Estate was established in 1960 in the village of Ceyras (32 km from the coast). Fifty years later, Jean-Claude Mas acquired these 28 hectares. Jean-Claude was so fascinated by the terroir of the Terrasses du Larzac that he expanded the estate to 42 hectares in 2013. This sub-appellation of the Languedoc is known for its intensely flavorful and silky wines.
Chateau des Crès Ricards is situated at the foot of the Mont Saint-Baudille in the Southern foothills of the Massif Central. The estate utilizes a unique geology of well-drained, iron rich, clay-limestone soils, with inclusions of pebbles and shale. Rich in micro-nutrients, the soils provide the vines with the best possible conditions for a slow ripening period, producing wines with exceptionally balanced structure and aroma. Here, the Cordon de Royat pruned vines are planted to a density of 5200 vines per hectare and yield 40 hl/ha. The grapes are exclusively hand harvested and undergo partial carbonic maceration. The vines are grown using sustainable viticulture practices, with portions of the vineyards being certified Terra Vitis.
Tasting Notes
This wine has a deep ruby color and a complex bouquet of spices (peppercorns and cinnamon), tobacco, mocha and baked blackcurrants. On the palate it is full-bodied and smooth with flavors of blackcurrant, black cherry, and a licorice finish.
Cultivation
Limestone and clay, with pebbly soils on steep, terraced vineyards. Distinctive red soils indicative of significant iron oxide deposits. Oenothera is from individual parcels of 30 year old vines of Syrah and 43 year old vines of Grenache.
Vinification
Upon the reception, the grapes are sorted on a selection table. Traditional fermentation and maceration for the Grenache and a part of the Shiraz (20 to 30 days), with daily pumping over. 20% of the Syrah has been vinified under carbonic maceration. The different varieties will undergo malolactic fermentation in French oak barrels (new and up to 3-year-old barrels).
Aging
In January the final blend is made which will be aged in the same barrels for 10 months.
Press
2018:
91 points - Robert Parker
2017:
91 points - Robert Parker
92 points - Decanter
APPELLATION
Terrasses du Larzac
VARIETAL
70% Syrah, 30% Grenache
ABV
14.5%
ALTITUDE
80 meters
SOIL
Limestone and clay with pebbly terraces
PHILOSOPHY
Sustainable
AVERAGE AGE
34-47 years