Vintage 2020

Cotes du Rhone Blanc, `La Lumiere`, Atelier des Sources

Atelier des Sources
Product Code: AS08ZZWC

Tasting Notes

A complex nose of white peach, pear, fennel and acacia. Medium bodied with a genereous mouthfeel underpinned by a fine core of acidity that helps keep the wine fresh and lively.

Profile

Bourboulenc, Rousanne
14
FRANCE
6
Cork
Atelier des Sources
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            [Notes1] => A complex nose of white peach, pear, fennel and acacia. Medium bodied with a genereous mouthfeel underpinned by a fine core of acidity that helps keep the wine fresh and lively.			
			
			
			

            [Notes2] => 
            [Notes3] => 
            [Notes4] => 
            [MediaNotes] => 
            [ServingSuggestion] => Warm goats cheese salad, panfried tuna, herb sausages.			
			

            [WineMakingNotes] => The grapes are hand harvested, pressed whole bunch and then cold settled for 24 hours. Vinification and 12 months further aging takes place in 600 litre French oak demi-muids (66% new oak, 33% second fill).

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                                    [GrapeCharacteristics] => Bourboulenc is an ancient white wine grape variety grown mainly in southern France. While it is reasonably widely planted, it is used mostly as a blending grape variety in various appellations in Languedoc, Provence and the Rhone. On its own, Bourboulenc makes wines with citrus tones and a touch of smoky, spicy complexity.


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                    [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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                    [Address3] =>  
                    [Address4] =>  
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                    [Email] =>  
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                    [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] =>  
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                    [Email] =>  
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                    [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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                    [Address3] =>  
                    [Address4] =>  
                    [Address5] =>  
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                    [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] =>  
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VeganVegetarian

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.

Winemaking >

The grapes are hand harvested, pressed whole bunch and then cold settled for 24 hours. Vinification and 12 months further aging takes place in 600 litre French oak demi-muids (66% new oak, 33% second fill).

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