Nicolas Reau, Pompois Rouge

24.95

Nicolas Reau Pompois
Vintage:
Region: ,
ABV:
Size:

The 50 year-old Cabernet Franc vines used for this cuvee are planted on clay-limestone dotted with small stones; viticulture follows organic principles and yields are between 45 to 50 hl/ha

Manual Harvest, the grapes are de-stemmed for alcoholic fermentation. Fermentation (wild yeasts) takes place at first cement tanks, followed by oak barrels.
5 weeks’ maceration (without punching down, pumping over is performed gently two to three times).
Temperature is not controlled, so fermentation takes place at ambient temperature, it is followed by a naturally triggered Malolactic fermentation
No fining or filtration and no added sulphur and no filtration
12 months in used oak barrels( used for 2 to 5 wines) without racking
Number of bottles produced: 8000
Prominent black fruits on the nose and palate. On the palate, a supple texture.

Product Description

Nicolas was a Jazz and blues pianist until he was 22 at which age he became a winemaker. He had always been passionate about wine, and when he was finding it difficult to earn his living in the music business, he decided on a dramatic career change. He studied winemaking and viticulture at Montreuil and supplemented these studies with more at Bordeaux. He also worked with several local Anjou vignerons to acquire valuable experience. He bought this vineyard in 2002 from another viticulteur.  Some years later, in 2007, he founded his own négoce business, buying grapes from other growers, because the 1.3 hectares of vines of his own estate were not producing enough grapes to satisfy demand.

Nicolas’ estate ‘Le Clos des Treilles’ is located in the village of Sainte-Radegonde, in the Anjou A.O.C. Appellation.

The 50 year-old Cabernet Franc vines used for this cuvee are planted on clay-limestone dotted with small stones; viticulture follows organic principles and yields are between 45 to 50 hl/ha

Manual Harvest, the grapes are de-stemmed for alcoholic fermentation. Fermentation (wild yeasts) takes place at first cement tanks, followed by oak barrels.
5 weeks’ maceration (without punching down, pumping over is performed gently two to three times).
Temperature is not controlled, so fermentation takes place at ambient temperature, it is followed by a naturally triggered Malolactic fermentation
No fining or filtration and no added sulphur and no filtration
12 months in used oak barrels( used for 2 to 5 wines) without racking
Number of bottles produced: 8000
Prominent black fruits on the nose and palate. On the palate, a supple texture.

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