Fernand Chastan
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Fernand Chastan |
The Closed of Joncuas implanted in heart Of the vineyard Gigondassien is, by the exhibition, the soil, the method of culture and wine making, a close unique to Gigondas. By the privileged geographic situation, the terrace vineyards of the "clos de Joncuas" Benefit from a strong period of sunshine, shielded from the chain of "dentelles de Montmirail". Grape varieties The grenache, grape variety king who draws all its expression from this soil and this Provençal climate, Represent 80 % of the production to which comes to add the mourvèdre and the cinsault. Vineyards The soil, with the grounds constituted with elements stemming from grounds oligocéens (tertiary era) in cargneules and gypse, give to the wine a powerful and complex bouquet, while conferring on it Balance and elegance. In the course of seasons, the vineyard receives attentive care and work of grounds (with "déchaussages, chaussages" of stocks) at several times all year round. Organic agriculture practised for several years, allows a perfect symbiosis between the vineyard and the grounds. Vinification At Clos du Joncuas, Tradition is has faith. At the beginning of October, the bursting with sunshine bunches of grapes, enter cellar. After a light pressing, the cuvaisons of red wine which owed about 18 days, makes under Control temperatures. During fermentations, only the native yeasts are used. This type of wine making, with daily reassemblies, allows to elaborate wines of long "garde" and to highlight the typicity of the soil of Joncuas. When the wine is ended, it will be taken away three times during year and will undergo no sticking or filtration. During 12 months, red wines will bloom in the wood of barrels oak and will be then bottled before reaching their maturity optimum. Wines « Clos du Joncuas » Gigondas :
rouge :Grenache (80%), mourvèdre, syrah and old Grape varieties on vintage traditional. Cuvée Esprit de grenache : old Grape varieties of grenache. rosé : grenache, cinsault, syrah. -Vinification : Traditional in vats cement, with mastery of temperatures. Temperature of wine making: 32 ° in 34 ° for red wines, 22 ° for rose wines. Long maceration: 21 in 28 days.. Work of the wine by rackings. No sticking, or no filtration. -Elevage : oaks barrels during one year, for red wines only. -Rouge : Beautiful deep and steady purple colour. The intense savours Dominated by fruit with pits in the youth, evolve towards notes more stiff and "boisé", when it reaches the full maturity. Conservation : 8 - 12 years. -Rosé : Pink colour "saumonée". It is heady and generous in mouth with flavors of cooked fruits and roasted fines. To consume in its first years.
Red :Grenache (65%),carignan, mourvèdre and others Grape varieties (35%) White : clairette, roussanne, marsanne. -Vinification : Traditional in vats cement, with mastery of temperatures. Temperature of wine making: 30 ° for red wines, 20 ° for white wines. Duration of maceration: 15 in 16 days. Duration of maceration: 15 in 16 days. -Rouge : Beautiful red colour cherry. Bouquet of red fruits and savours of garriques. Pulpy and supple wine. Silk and elegant in mouth. Conservation : 4 - 6 years. -Blanc : Dry wine in fruity savours, supported by a beautiful curvature in mouth. To consume young , on the fruit. (La Fontaine des Papes) :
Red :Grenache (75%) syrah, mourvèdre (25%). -Vinification : Traditional in vats cement, with mastery of temperatures. Température de vinification : 30° à 32°. Duration of maceration: 17 in 18 days.. Work of the wine by rackings. No sticking, or no filtration. -Rouge : Beautiful colour garnet deep. Wine typified, marked with its soil, fleshy in taste. It is characterized by savours of ripe fruits and liquorice notes. Coordinates: Clos du Joncuas Fernand Chastan 84190 Gigondas Tel : 04 90 65 86 86 - fax : 04 90 65 83 68     |