Domaine Des Lises 2009

Bodega: Maxime Graillot
D.O./Zona: Crozes - Hermitage (Ródano)
País: Francia 
Tipo de vino: Tinto con crianza
Elaboración: Hand-harvested grape bunches are mostly de-stemmed (Maxime used 20% whole bunch this vintage) prior to a 3-5 day pre-fermentation cooling at 17°C. Vinification lasts for 3 weeks with twice-daily cap punching. The wine is then racked into used Burgundy barrels of 1-5 years of age for 12 months prior to bottling, unfined and only very lightly filtered.
Graduación (vol): 13%
Varietales: Syrah 100%
Precio: 16,9 euros



Fecha de cata: 23/7/2012
Decantado: Vinturi
Info de cata: color picota intenso, capa alta, borde violaceo, tiñe la copa este monovarietal de syrah del Ródano norte,  producido en Crozes-Hermitage por Maxime Graillot , el hijo de Alain Graillot, el más conocido productor de Crozes-Hermitage.. En nariz buena intensidad, fruta negra madura, muy mineral, notas especiadas pero madera muy integrada que no resalta, deja expresarse a la fruta. En boca taninos ya bastante pulidos, buen cuerpo y buena acidez que hace q cueste no acabarse la botella, longitu media. Muy rico, me ha gustado mucho. A Cris no, al principio aparecian los olores que no le gustan (cueros, animales), muy sutilmente y desaparecen rapido, pero el embarazo estimula la capacidad olfativa para detectar los olores que no gustan. Que buena la syrah del Rodano norte y la garnacha del sur!

http://www.bibendum.com.au/Maxime-Graillot/Maxime’s Crozes ‘des Lises’ comes from a single vineyard near the village of Beaumont-Monteux, in the most south-easterly part of Crozes Hermitage in a lieux dit called ‘les Pichéres’. Here the soils are full of gravel and alluvial stones, low in clay and fast draining. This lends itself to refined, aromatic Syrah with pronounced minerality, much like his father’s plot on Le Chěnes Verts to the north. Planted in the 1980s, this prime site was farmed ‘conventionally’ before being purchased by Maxime and nursed back to health and it is now managed organically. Max keeps it healthy by regular ploughing and by the application of carefully prepared organic composts. The grapes are hand harvested and yields are low. He de-stems the majority of the fruit for his own wines, typically retaining only between 10%-20%. He says there will be more and more whole bunches once the vineyard is at peak performance.