Domaine des Pothiers Cochonnet Gamay

$29.00

Out of stock

Vintage: 2020
Region: Loire Valley, France
Viticulture: Organic and Biodynamic
Grape varieties: 100% Gamay

Domaine des Pothiers Cochonnet Gamay is very aromatic, with lively notes of red fruits, white pepper, with plenty of zest and energy.

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About Domaine des Pothiers Cochonnet Gamay

Domaine des Pothiers Cochonnet Gamay is made by Romain Paire of Domaine des Pothiers, a reference point producer in the Côte Roannaise. Although technically a part of the Loire, with its unique granite soils this area is often considered the unofficial “11th Cru of the Beaujolais” (even though it’s at least an hour drive from Brouilly, and the Gamay used here is a particular variety called Gamay Saint-Romain, which is distinct from the Gamay in the Beaujolais). The Paires have been farming here for over 300 years, raising Limousin cattle in addition to grapes, and are now certified organic and biodynamic.

Cochonnet Gamay is sourced from younger vine Gamay on granitic sand soils. The grapes are all harvested by hand, only indigenous yeasts are used, and the wine undergoes a classic, partial whole-cluster fermentation with élevage in cement for 8 months, yielding a bright, peppery rendition of Gamay perfect with a chill. The wine is very aromatic, displaying lively notes of red fruits, white pepper, with a juicy mouthfeel with plenty of zest and energy

About Domaine des Pothiers

Romain Paire and his family are without a doubt the reference point for the Côte Roannaise. Although technically a part of the Loire, with its unique granite soils this area is often considered the unofficial “11th Cru of the Beaujolais” (even though it’s at least an hour drive from Brouilly, and the Gamay used here is a particular variety called Gamay Saint-Romain, which is distinct from the Gamay in the Beaujolais). The Paires have been farming here for over 300 years, raising Limousin cattle in addition to grapes, and are now certified organic and biodynamic. Harvesting is done by hand, only indigenous yeasts are used, and the reds undergo a classic fermentation (no carbonic) with élevage in cement or, in the case of the monopole “Clos du Puy”, in old wood. The wines can range from bright, peppery, and lively to dense, structured, and age-worthy.

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