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Grenache and Syrah are two Rhodanian grape varieties. Grenache is a very old variety which was introduced in France during Medieval times.
This type of grape produces wines whose sweetness and fi nesse are the most sought after. Syrah, of which we credit its origins in the Northern Côtes-du-Rhône region
or the Dauphiné region, has been established on the shores of the Mediterranean Sea for around thirty years. Syrah variety is a cross between the Mondeuse and Dureza
varieties. Cultivated surfaces are increasing constantly in France. At present, France is one of the largest Syrah producers with 67,000 ha.
SOILS and VINE TRAINING METHOD
In order to achieve a balanced and complex vintage, the vineyards we have selected are cultivated on clay and calcareous hillsides. This type of location provides a favourable sun exposure on the hillsides as well as suffi cient water reserves in the limestone earth
that the vineyards can reach its desired maturity. Furthermore, these vineyards are controlled using the Royat Cordon pruning technique, enabling to grow balanced
grapes with a regular maturity. The rootstocks are adapted to the soils.
During the conception of this vintage, we wanted to achieve an impression of generosity, complexity and elegance. We naturally selected the Grenache variety,
which are average and undergo a regular maceration. This enables to produce wines which are gourmand, pleasant and balanced and which have a nice ruby tinge.
We also chose the Syrah whose strength balances the natural sweetness of Grenache grapes. Grenache grapes are harvested fi rst as they have a signifi cant maturation
capacity, which rapidly leads to the over maturity of aromas. Such aromas are sought after for well-known Roussillon wines. However, this is not the case for Marius wines.
Lastly, the Syrah variety is harvested when phenolic maturity has been achieved. Frequent visits are made to the vineyards so as to monitor these maturities.
The crop macerates for ten days at a controlled and fresh temperature so that the tannins and the fresh fruit aromas invade the juices of the wine without
compromising the balance we want to achieve. The pumping of the wine from the vat over the must for extraction is practiced
as delicately as possible. When we are satisfi ed with both balances, the grapes are pressed.
As soon as the alcoholic fermentation has ended, the wines are racked many times and are left on their fi ne lees so as to reinforce their complexity which is much
appreciated at M. Chapoutier. The two grape varieties are therefore vinifi ed separately. The complexity, the elegance and the gourmet touch of Marius rouge are then revealed by our wine blending know-how.
WINE TASTING CHARACTERISTICS
Colour: red, purple, dense, clear with deep purple glints.
Nose: powerful, complex, dark, spicy, red berries, delicate fl oral touch.
Taste: powerful, concentrated and structured attack with a tinge of silky tannins. Red fruit aromas.
Marius advises you to serve this wine between 10 and 12°C during an aperitif or a meal among friends.
Please fi nd all Marius’ suggestions on www.mariusbymichelchapoutier.com