100% Syrah, a portion of which are partially de-stemmed, while some are left whole and still others are lightly foot pressed. Fermentation occurs spontaneously in small concrete vats and without the use of pumps, sulfur or temperature control. The wine is then allowed to clarify naturally and is...
Syrah 90%, Viognier 10%. Farmed from a steep, rocky, two acre vineyard composed of decomposed granite soils at 1900 ft elevation.100% foot-stomped whole-cluster, co-fermented, and aged in neutral barrels.
Predominately Syrah from younger vines, with Grenache, Mourvèdre, Marselan, and old vine Carignan making up the final blend.
The wine-making process is traditional: after a maceration period of 8 – 15 days, the wine is matured for 7 to 12 months in epoxy lined concrete tanks in order to best...
Roc du Piere, as its name indicates, comes from the rockiest part of Domaine de Courbissac. This site has a southeastern exposure. Brunnhilde and Reinhard consider this site their premier cru vineyard. Grapes are hand harvested, left whole cluster and undergo a 9-12 day maceration without pigeage...
While most of the vineyards of Courbissac cluster close to the Domaine, there is a plot of 45-year-old Syrah grown in a sheltered site on chalky clay-limestone soils in the neighboring village of Les Félines where Brunhilde gets the grapes for Pandore.
100% Hand Harvested Syrah, native yeast...
