Les Allers-Retours, Atelier des Sources

VI_Product Object
(
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            [Image2_URL] => AS10ZZRC_2.JPG
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            [Code] => AS10ZZRC
            [SecondaryDescription] => Les Allers-Retours, Atelier des Sources
            [Description] => Atelier des Sources Les Allers Retours
            [Vintage] => 2021
            [UnitSize] => 75
            [CaseSize] => 6
            [VATType] => 0
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            [BinNo] => 
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            [Notes1] => Medium bodied with flavours of black fruits such as black cherries and blackberries. Ripe tannins, refreshing acidity and a long finish.

A pronounced nose of black fruits and black olives. Medium bodied with flavours of black fruits such as black cherries and blackberries. Ripe tannins, refreshing acidity and a long finish.			
			
			
			

            [Notes2] => 
            [Notes3] => 
            [Notes4] => 
            [MediaNotes] => A
            [ServingSuggestion] => Bbq meats, venison and grilled lamb chops. For vegetarians, grilled vegetables, roasted parsnips or black bean burgers.			
			

            [WineMakingNotes] => The grapes were hand harvested. 85% of the crop was crushed and destemmed and 15% added whole bunch. Fermentation took place in stainless steel tanks with extraction done by daily pump overs. Maceration lasted for 10 days and the malolactic fermentation and a further 12 months ageing took place in 228 litre French oak barrels.

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            [ReportTag] => Tyrrell & Company SKU
            [ReportTagCode] => B
            [WebProductCategory] => Drinks
            [WebProductCategoryCode] => 001
            [ExciseCode] => 3101
            [ExciseDescription] => IMP. STILL WINE N/E 15% VOL
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            [AlsoAvailableIn] =>  
            [Appellation] => Vin de France
            [ResidualSugar] => 1.8
            [TitratableAcidity] => 4.83
            [Type] => Red
            [TypeCode] => 10
            [Style] => Medium bodied,fruity character
            [StyleCode] => 002
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            [FoodSuggestion1Code] => 010
            [FoodSuggestion2Code] => 050
            [FoodSuggestion3Code] => 0
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            [OrganicBiodynamicCode] => 020
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            [Grapes] => stdClass Object
                (
                    [Grape] => stdClass Object
                        (
                            [GrapeCode] => G272
                            [GrapeName] => Syrah
                            [GrapeCharacteristics] => Syrah can be made into a wide range of styles from simple and fruity to complex, brooding and powerful.  Aromas and flavors  can range from black fruits and white pepper to any "earthy" descriptor like bacon, leather, game and especially, burnt rubber.
                            [GrapePercent] => 100
                        )

                )

            [GrowerCode] => AS
            [WinemakerCode] => AS
            [OwnerCode] => AS
            [ProducerCode] => AS
            [Grower] => stdClass Object
                (
                    [Code] => AS
                    [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] => 
                )

            [Winemaker] => stdClass Object
                (
                    [Code] => AS
                    [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] => 
                )

            [Owner] => stdClass Object
                (
                    [Code] => AS
                    [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] => 
                )

            [Producer] => stdClass Object
                (
                    [Code] => AS
                    [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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            [Barcode_Bottle] => 
            [Barcode_Case] => 
            [Allergen_Sulphites] => 1
            [Allergen_Milk] => 2
            [Allergen_Egg] => 2
            [Allergen_Fish] => 2
            [Allergen_Nuts] => 2
            [Allergen_Cereals] => 2
            [Allergen_SuitableForVegetarian] => 1
            [Allergen_SuitableForVegan] => 1
            [Allergen_Crustaceans] => 2
            [Allergen_Peanuts] => 2
            [Allergen_Soybeans] => 2
            [Allergen_Celery] => 2
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            [LWIN_FullCode] =>  
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)

OrganicVeganVegetarian