Vintage 2021

`La Traversée`, Atelier des Sources

Atelier des Sources
Product Code: AS04ZZRC

Tasting Notes

A pronounced nose of plums, blackberries and violets. Medium bodied with a silky, fine texture. Round tannins, refreshing acidity and a long finish.

Profile

Carignan, Grenache, Syrah
14
FRANCE
6
Cork
Atelier des Sources
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            [Description] => Atelier des Sources Cotes du Rhone
            [Vintage] => 2021
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            [Notes1] => A pronounced nose of plums, blackberries and violets. Medium bodied with a silky, fine texture. Round tannins, refreshing acidity and a long finish.			
			
			
			

            [Notes2] => The vineyard is situated on the northern eastern edge of the village of Tulette, in the Drôme Provençale. The south east facing plot, is on a gentle slope and is co-planted with bush trained Carignan and Grenache vines. The soil is made up of a limestone base with a covering layer of sandy clay that helps retain moisture during the summer months. The climate is Mediterranean with mild winters and hot, dry summers. The northerly Mistral wind blows for approximately 120 days per year, helping to keep down disease pressure as well as retaining acidity. The viticulture here is organic.
            [Notes3] => 
            [Notes4] => 
            [MediaNotes] => 
            [ServingSuggestion] => Beef or lamb stew, pigeon and other game birds or slow cooked lamb. For vegetarians, richer pasta dishes or creamy cauliflower cheese.			
			

            [WineMakingNotes] => The grapes were hand harvested and then vinified separately in stainless steel tanks. 100% de-stemming. Daily, gentle pump overs and cap submersion. Maceration lasted 10 days. The Carignan was aged in 3rd fill 228 litre French oak barriques, the Syrah in older 600 litres demi-muids and the Grenache in tank for a period of 12 months. The wine was bottled unfiltered and unfined.

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                                    [GrapeName] => Carignan
                                    [GrapeCharacteristics] => The most highly planted grape that you have probably never heard of. Planted in huge amounts in the south of France, the Carignan is heavy in acidity,tannins and color, which make it great for blending, exhibiting flavors of pepper and plum.
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                            [1] => stdClass Object
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                                    [GrapeCode] => G102
                                    [GrapeName] => Grenache
                                    [GrapeCharacteristics] => the Grenache is very versatile producing wines that vary in color from light rose to inky black and in sweetness levels from dry to dessert style. It can produce wines of surprising depth and flavors of spices, jammy black fruit.
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                    [Name] => Atelier des Sources
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                    [Address2] =>  
                    [Address3] =>  
                    [Address4] =>  
                    [Address5] =>  
                    [Country] => FRANCE
                    [Phone] => 045870882
                    [Fax] =>  
                    [Email] =>  
                    [Website] => 0
                    [Notes1] => This micro-négociant business is run by Simon Tyrrell, and Charles Derain of Les Deux Cols and Thomas Schmittel of Domaine des Lises in Crozes-
Hermitage. Using their deep knowledge of the Rhône Valley and 
Languedoc, they source high quality grapes from what they regard as 
exceptional vineyard sites. The team consult regularly with their growers throughout the year and harvesting is done by the Atelier team. The grapes are transported to the Deux Cols winery where the red wines are fermented in stainless steel with further ageing in Burgundy barrels and 600 litre demi-muids. Their white is both fermented and aged in demi-muid.
                    [Notes2] => Southern Rhône
                    [Notes3] => Gard
                    [Notes4] =>  Atelier des Sources is another of Simon & Emma Tyrrell’s winemaking projects, in partnership with an
old friend, Mark Barnett. In this instance they buy the grapes and own the tanks but the winemaking is
carried out by a friend who understands and interprets the style of wine they are trying to make.
Faugères is simply the most incredible appellation with the ability to produce ripe, traditional Mediterranean grapes at low alcohol
and with high acidity. This is primarily due to the altitude, the wind and the high acid soils of schist. They select bush trained Cinsault
from this kind of terroir and wire trained Syrah that they buy from a sandier vineyard lower down the appellation towards Bezier.
The parcels are harvested by hand and the varieties are fermented separately in stainless steel tanks. The grapes are 100% destemmed
and extraction is done by cap submersion and pump overs and so is very gentle. Temperatures are kept cool so as to
emphasise the fruit. Maceration is short, usually lasting only about 15 days and once the alcoholic fermentation is finished the wine is
racked from the skins.
After pressing the re-assembled wines spend the winter in tank and are bottled in the late spring without fining or filtration. The
results are very interesting with a wine in body more akin to a Northern Rhône Syrah and a texture not dissimilar to a Pinot Noir.
The alcohol level is 12.5% and the pH is 4.3, similar as that to a red St. Joseph. 1500 bottles are produced.
                    [Notes5] =>  
                    [Image1_URL] => 
                    [Image2_URL] => 
                    [Image3_URL] => 
                )

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                    [Name] => Atelier des Sources
                    [Address1] =>  
                    [Address2] =>  
                    [Address3] =>  
                    [Address4] =>  
                    [Address5] =>  
                    [Country] => FRANCE
                    [Phone] => 045870882
                    [Fax] =>  
                    [Email] =>  
                    [Website] => 0
                    [Notes1] => This micro-négociant business is run by Simon Tyrrell, and Charles Derain of Les Deux Cols and Thomas Schmittel of Domaine des Lises in Crozes-
Hermitage. Using their deep knowledge of the Rhône Valley and 
Languedoc, they source high quality grapes from what they regard as 
exceptional vineyard sites. The team consult regularly with their growers throughout the year and harvesting is done by the Atelier team. The grapes are transported to the Deux Cols winery where the red wines are fermented in stainless steel with further ageing in Burgundy barrels and 600 litre demi-muids. Their white is both fermented and aged in demi-muid.
                    [Notes2] => Southern Rhône
                    [Notes3] => Gard
                    [Notes4] =>  Atelier des Sources is another of Simon & Emma Tyrrell’s winemaking projects, in partnership with an
old friend, Mark Barnett. In this instance they buy the grapes and own the tanks but the winemaking is
carried out by a friend who understands and interprets the style of wine they are trying to make.
Faugères is simply the most incredible appellation with the ability to produce ripe, traditional Mediterranean grapes at low alcohol
and with high acidity. This is primarily due to the altitude, the wind and the high acid soils of schist. They select bush trained Cinsault
from this kind of terroir and wire trained Syrah that they buy from a sandier vineyard lower down the appellation towards Bezier.
The parcels are harvested by hand and the varieties are fermented separately in stainless steel tanks. The grapes are 100% destemmed
and extraction is done by cap submersion and pump overs and so is very gentle. Temperatures are kept cool so as to
emphasise the fruit. Maceration is short, usually lasting only about 15 days and once the alcoholic fermentation is finished the wine is
racked from the skins.
After pressing the re-assembled wines spend the winter in tank and are bottled in the late spring without fining or filtration. The
results are very interesting with a wine in body more akin to a Northern Rhône Syrah and a texture not dissimilar to a Pinot Noir.
The alcohol level is 12.5% and the pH is 4.3, similar as that to a red St. Joseph. 1500 bottles are produced.
                    [Notes5] =>  
                    [Image1_URL] => 
                    [Image2_URL] => 
                    [Image3_URL] => 
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                    [Address2] =>  
                    [Address3] =>  
                    [Address4] =>  
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                    [Country] => FRANCE
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                    [Fax] =>  
                    [Email] =>  
                    [Website] => 0
                    [Notes1] => This micro-négociant business is run by Simon Tyrrell, and Charles Derain of Les Deux Cols and Thomas Schmittel of Domaine des Lises in Crozes-
Hermitage. Using their deep knowledge of the Rhône Valley and 
Languedoc, they source high quality grapes from what they regard as 
exceptional vineyard sites. The team consult regularly with their growers throughout the year and harvesting is done by the Atelier team. The grapes are transported to the Deux Cols winery where the red wines are fermented in stainless steel with further ageing in Burgundy barrels and 600 litre demi-muids. Their white is both fermented and aged in demi-muid.
                    [Notes2] => Southern Rhône
                    [Notes3] => Gard
                    [Notes4] =>  Atelier des Sources is another of Simon & Emma Tyrrell’s winemaking projects, in partnership with an
old friend, Mark Barnett. In this instance they buy the grapes and own the tanks but the winemaking is
carried out by a friend who understands and interprets the style of wine they are trying to make.
Faugères is simply the most incredible appellation with the ability to produce ripe, traditional Mediterranean grapes at low alcohol
and with high acidity. This is primarily due to the altitude, the wind and the high acid soils of schist. They select bush trained Cinsault
from this kind of terroir and wire trained Syrah that they buy from a sandier vineyard lower down the appellation towards Bezier.
The parcels are harvested by hand and the varieties are fermented separately in stainless steel tanks. The grapes are 100% destemmed
and extraction is done by cap submersion and pump overs and so is very gentle. Temperatures are kept cool so as to
emphasise the fruit. Maceration is short, usually lasting only about 15 days and once the alcoholic fermentation is finished the wine is
racked from the skins.
After pressing the re-assembled wines spend the winter in tank and are bottled in the late spring without fining or filtration. The
results are very interesting with a wine in body more akin to a Northern Rhône Syrah and a texture not dissimilar to a Pinot Noir.
The alcohol level is 12.5% and the pH is 4.3, similar as that to a red St. Joseph. 1500 bottles are produced.
                    [Notes5] =>  
                    [Image1_URL] => 
                    [Image2_URL] => 
                    [Image3_URL] => 
                )

            [Producer] => stdClass Object
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                    [Name] => Atelier des Sources
                    [Address1] =>  
                    [Address2] =>  
                    [Address3] =>  
                    [Address4] =>  
                    [Address5] =>  
                    [Country] => FRANCE
                    [Phone] => 045870882
                    [Fax] =>  
                    [Email] =>  
                    [Website] => 0
                    [Notes1] => This micro-négociant business is run by Simon Tyrrell, and Charles Derain of Les Deux Cols and Thomas Schmittel of Domaine des Lises in Crozes-
Hermitage. Using their deep knowledge of the Rhône Valley and 
Languedoc, they source high quality grapes from what they regard as 
exceptional vineyard sites. The team consult regularly with their growers throughout the year and harvesting is done by the Atelier team. The grapes are transported to the Deux Cols winery where the red wines are fermented in stainless steel with further ageing in Burgundy barrels and 600 litre demi-muids. Their white is both fermented and aged in demi-muid.
                    [Notes2] => Southern Rhône
                    [Notes3] => Gard
                    [Notes4] =>  Atelier des Sources is another of Simon & Emma Tyrrell’s winemaking projects, in partnership with an
old friend, Mark Barnett. In this instance they buy the grapes and own the tanks but the winemaking is
carried out by a friend who understands and interprets the style of wine they are trying to make.
Faugères is simply the most incredible appellation with the ability to produce ripe, traditional Mediterranean grapes at low alcohol
and with high acidity. This is primarily due to the altitude, the wind and the high acid soils of schist. They select bush trained Cinsault
from this kind of terroir and wire trained Syrah that they buy from a sandier vineyard lower down the appellation towards Bezier.
The parcels are harvested by hand and the varieties are fermented separately in stainless steel tanks. The grapes are 100% destemmed
and extraction is done by cap submersion and pump overs and so is very gentle. Temperatures are kept cool so as to
emphasise the fruit. Maceration is short, usually lasting only about 15 days and once the alcoholic fermentation is finished the wine is
racked from the skins.
After pressing the re-assembled wines spend the winter in tank and are bottled in the late spring without fining or filtration. The
results are very interesting with a wine in body more akin to a Northern Rhône Syrah and a texture not dissimilar to a Pinot Noir.
The alcohol level is 12.5% and the pH is 4.3, similar as that to a red St. Joseph. 1500 bottles are produced.
                    [Notes5] =>  
                    [Image1_URL] => 
                    [Image2_URL] => 
                    [Image3_URL] => 
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OrganicVeganVegetarian

About this product +

Producer >

This micro-négociant business is run by Simon Tyrrell, Mark Barnett, Charles Derain of Les Deux Cols and Thomas Schmittel of Domaine des Lises in Crozes-Hermitage. Using their deep knowledge of the Rhône Valley and Languedoc, they source high quality grapes from what they regard as exceptional vineyard sites. The team consult regularly with their growers throughout the year and harvesting is done by the Atelier team. The grapes are transported to the Deux Cols winery where the red wines are fermented in stainless steel with further ageing in Burgundy barrels and 600 litre demi-muids. Their white is both fermented and aged in demi-muid.

Viticulture >

The vineyard is situated on the northern eastern edge of the village of Tulette, in the Drôme Provençale. The south east facing plot, is on a gentle slope and is co-planted with bush trained Carignan and Grenache vines. The soil is made up of a limestone base with a covering layer of sandy clay that helps retain moisture during the summer months. The climate is Mediterranean with mild winters and hot, dry summers. The northerly Mistral wind blows for approximately 120 days per year, helping to keep down disease pressure as well as retaining acidity. The viticulture here is organic.

Winemaking >

The grapes were hand harvested and then vinified separately in stainless steel tanks. 100% de-stemming. Daily, gentle pump overs and cap submersion. Maceration lasted 10 days. The Carignan was aged in 3rd fill 228 litre French oak barriques, the Syrah in older 600 litres demi-muids and the Grenache in tank for a period of 12 months. The wine was bottled unfiltered and unfined.

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