Beaumes de Venise Rouge 2018
Domaine des Bernardins
Region: AOP Muscat des Beaumes de Venise, Rhone Valley, France
Size: 750 ml
Grapes: 75% Grenache, 25% Syrah
Enjoy at 16-18°C
The nose is complex, delicately spicy with black fruits aromas. The palate has a pleasant roudness with a subtle tannin structure expressing the notes of fruit and spice found in the nose. It is a smooth, broad, long and generous red wine with an appealing velvy texture.
Working by hand and the attention each vine gets are fundamental. Pruning, de-budding, trellising, leaf removal and picking are thus carried out by hand with the utmost care.
No overripe grapes and over-extraction, so that the wine stays refreshing and balanced.
Leaving the wine for 15 days in concrete vats, they gently extract the tannins and anthocyanins that are essential for the wine’s structure and color. The wine doesn’t come into any contact with wood during aging. This way the characteristics of the terroir can fully express themselves.
About Domaine des Bernardins:
The vineyards and their terroir are the essence of our wines. This is where everything starts and where we focus our efforts throughout the year. You can’t make great wine without great grapes.
The viticulture is essentially done by hand. Five people work full-time in the vineyards. They are supplemented by seasonal employees who work during bunch thinning and the harvest in order to bring out the very best in our vines. Working by hand and the attention each vine gets are fundamental. Pruning, de-budding, trellising, leaf removal and picking are thus carried out by hand with the utmost care.
We prepare the soil by using good old-fashioned ploughing. Organic compost is made from grape marc (the discarded stalks and skins).
We use and abide by countrywide standards for ‘sustainable agriculture’.
As a way of protecting the plants, we only use phytosanitary products when necessary and within strict guidelines by staggering the treatments appropriately, to minimise the amount of chemicals used. We prefer to use as much as possible manual and organic techniques. Leaving natural grass cover, removing buds and leaves from the vines, preserving biodiversity around the vineyard: olive, almond and cypress trees, wild rosemary and capers.
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