Domaine de L'Aigle 2019 Pinot Noir, IGP Haute Vallee de L'Aude
Item Number: 17 10 147 19
Domaine de L'Aigle 2019 Pinot Noir, IGP Haute Vallee de L'Aude
Award Winning Pinot Noir from Gerard Bertrand (with advice from Aubert de Villaine).
Quick Taste
- Highest vineyards in the Languedoc
- Biodynamic farming
- Bottled unfiltered
- Medal Winner
- Shows developing and complex length on the palate
About Domaine de L'Aigle 2019 Pinot Noir, IGP Haute Vallee de L'Aude
Domaine de l’Aigle is located near Limoux in the foothills of the Pyrenees. The estate covers some 113 acres, with vines planted between 800 and 1600 feet above sea level, making it one of the highest vineyards in the Languedoc. Pinot Noir vines thrive in climatic conditions similar to those of Burgundy, where the grape originated; an oceanic climate with continental influences, frequent rainfall and a wide temperature range. When Gerard Bertrand purchased the estate he converted all of the framing to biodynamic with certification pending. Gerard of course is a master of Languedoc wines and varietals, to fully understand the intricacies of Pinot Noir he received advice from his friend, none other than Aubert de Villaine of Domaine de la Romanee Conti.
The fruit is harvested by hand and transported to the winery in small boxes. The grapes are separated from the bunches and sorted thoroughly to remove all stems, leaves, etc. The fruit then undergoes pre-fermentation cold maceration for 5 to 8 days, with frequent cap punching. In the early stages of alcoholic fermentation, the grape skins are punched-down, little by little, to ensure optimal extraction of aromas and tannins, then goes to stirring. The maceration process lasts around 3 weeks. The must is then lightly pressed in a pneumatic pressing machine, separating the free-run juice from the pressed juice. The freerun juice is cooled for 24 hours and then transferred to the French oak barrels for 9 months of malolactic fermentation and aging.
The wines from the different barrels are then blended together after they have been racked. The wine is not filtered before bottling. Decanter Magazine awarded this Bronze and said "Lifted pure notes with fresh crunchy red fruits, gamey and spicy notes. Shows developing and complex length on the palate."
The fruit is harvested by hand and transported to the winery in small boxes. The grapes are separated from the bunches and sorted thoroughly to remove all stems, leaves, etc. The fruit then undergoes pre-fermentation cold maceration for 5 to 8 days, with frequent cap punching. In the early stages of alcoholic fermentation, the grape skins are punched-down, little by little, to ensure optimal extraction of aromas and tannins, then goes to stirring. The maceration process lasts around 3 weeks. The must is then lightly pressed in a pneumatic pressing machine, separating the free-run juice from the pressed juice. The freerun juice is cooled for 24 hours and then transferred to the French oak barrels for 9 months of malolactic fermentation and aging.
The wines from the different barrels are then blended together after they have been racked. The wine is not filtered before bottling. Decanter Magazine awarded this Bronze and said "Lifted pure notes with fresh crunchy red fruits, gamey and spicy notes. Shows developing and complex length on the palate."
Wine Details
- Alcohol % 13.5%
- Bottle Size 750 ml
- Wine Type Red
- Country France
- Region Languedoc-Roussillon
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