Vintage 2021

`Le Retour`, Atelier des Sources

Atelier des Sources
Product Code: AS06ZZRC

Tasting Notes

Delicate nose of red fruits and autumnal leaves. Light to medium bodied with a fine texture and delicate tannic structure, refreshing acidity and a long finish.

Profile

Cinsault
13
FRANCE
6
Cork
Atelier des Sources
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            [Description] => Atelier des Sources Le Retour
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            [Notes1] => Delicate nose of red fruits and autumnal leaves. Light to medium bodied with a fine texture and delicate tannic structure, refreshing acidity and a long finish.			
			
			
			

            [Notes2] => From two separate vineyard sites around the village of Laurens, 23 kilometres north west of Bezier in the Hérault départment of the Languedoc. The Syrah is grown on fine, sandy soils over limestone at the base of the hills that form part of the Massif Centrale whilst the Cinsault is planted on schist soils a little higher up at 225 metres altitude. The Syrah is on trellis and the Cinsault is bush trained. The Mediterranean climate is characterised by gentle wintesr and hot, dry summers. The vineyard work is done according to minimum intervention with the soils being lightly ploughed in spring and summer to remove weeds. Shoot thinning is also carried out to create open, well aerated canopies.
            [Notes3] => 
            [Notes4] => 
            [MediaNotes] => 
            [ServingSuggestion] => Most chicken or pork dishes. For vegetarians, Mediterranean salads, goats cheese tartlets, or Cacio e Pepe.			
			

            [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 12 days. The wine was bottled unfiltered and unfined. Aging took place in 3rd fill burgundy barrels for 10 months.

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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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                    [Image2_URL] => 
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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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                    [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] => 
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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 >

From two separate vineyard sites around the village of Laurens, 23 kilometres north west of Bezier in the Hérault départment of the Languedoc. The Syrah is grown on fine, sandy soils over limestone at the base of the hills that form part of the Massif Centrale whilst the Cinsault is planted on schist soils a little higher up at 225 metres altitude. The Syrah is on trellis and the Cinsault is bush trained. The Mediterranean climate is characterised by gentle wintesr and hot, dry summers. The vineyard work is done according to minimum intervention with the soils being lightly ploughed in spring and summer to remove weeds. Shoot thinning is also carried out to create open, well aerated canopies.

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 12 days. The wine was bottled unfiltered and unfined. Aging took place in 3rd fill burgundy barrels for 10 months.

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