Closerie des Lys Les Fruitieres Rouge 2013
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Blend: 40% Merlot, 20% Cabernet Franc, 20% Syrah, 20% Grenache
The domaine is roughly fifty miles west of Carcassonne in a lovely, isolated mountain valley hidden in the Pyrenean foothills, anchored by the old village of Antugnac (whose church was built as a kind of bastide, or fortified building, to protect the villagers from marauding bands in the middle ages). The vineyard parcels start at the village, but the majority climb the heights of the south-facing flanks, growing between 280 and 530 wind-swept meters above sea level in meager limestone soils.
The partners quickly understood that this location offered Languedoc's sunshine tempered strongly by mountain coolness. Limoux is Languedoc's only cru for white wine because it is the coolest region in Languedoc, and Limoux's Haute Vallée is the coolest of the cool (the temperature influence is such that the old vine Chardonnay here follows the same vegetative cycle as the partners' Chardonnay in Macon).
The partners figured that wine from these mountain vines could achieve sunny ripeness coupled with distinct freshness, and what they tasted confirmed the possibility. What they have come to subsequently make certainly confirms this, and it's aided in no small part by their attention to detail. Harvest typically begins in the wee hours before dawn and finishes by 11 in the morning, before the hot weather commences. Extractions lean toward the light and short scale. They look for fruit, not power.
Beginning in 2002, the partners began planting new, high-density parcels on Antugnac’s hillsides. Today, the domaine farms 96 hectares, or nearly 240 acres. The majority is planted in Chardonnay, but thirteen varieties are cultivated. Two primary ranges of wine are made: a base range of remarkably well-priced and lively wines labeled Closerie des Lys (based on grapes from the domaine and augmented by grapes purchased on the négociant market); and the Domaine Antugnac appellation wines.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
An extensive appellation producing a diverse selection of good quality and great values, Languedoc spans the Mediterranean coast from the Pyrenees mountains of Roussillon all the way to the Rhône Valley. Languedoc’s terrain is generally flat coastal plains, with a warm Mediterranean climate and frequent risk of drought.
Virtually every style of wine is made in this expansive region. Most dry wines are blends with varietal choice strongly influenced by the neighboring Rhône Valley. For reds and rosés, the primary grapes include Grenache, Syrah, Carignan, Cinsault and Mourvèdre. White varieties include Grenache Blanc, Muscat, Ugni Blanc, Vermentino, Macabéo, Clairette, Piquepoul and Bourbelenc.
International varieties are also planted in large numbers here, in particular Chardonnay, Sauvignon Blanc and Cabernet Sauvignon.
The key region for sparkling wines here is Limoux, where Blanquette de Limoux is believed to have been the first sparkling wine made in France, even before Champagne. Crémant de Limoux is produced in a more modern style.