Vintage 2022

Côtes du Rhône `O’ Font`, Les Deux Cols

Les Deux Cols
Product Code: DX14ZZRC

Tasting Notes

Ruby red in colour. Aromas of black cherries, plums and black olives. On the palate it is medium bodied, with a silky texture, fine tannins and a fresh acidity.

Profile

14
FRANCE
12
Cork
Les Deux Cols
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            [Description] => Les Deux Cols O’ Font
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            [Notes1] => Ruby red in colour. Aromas of black cherries, plums and black olives. On the palate it is
medium bodied, with a silky texture, fine tannins and a fresh acidity.
			
			
			

            [Notes2] => Part of the Grenache comes a selection of grapes from Vacquière (sandy loam, red clay
& limestone) and the Syrah and remaining Grenache are sourced from Le Mazet (loam
and clay over limestone).
Organic conversion
Age of vines: 30 years on average.
            [Notes3] => 
            [Notes4] => 
            [MediaNotes] => 
            [ServingSuggestion] => Beef hamburgers, pizza, roast chicken or pork sausages. For vegetarians, mushroom ragu, roast vegetable risotto.			
			

            [WineMakingNotes] => The grapes were hand harvested, de-stemmed and lightly crushed before being transferred to tank. 5% of the bunches were adde whole cluster. Alcoholic fermentation was carried out at low temperatures (25°C) in order to retain fresh fruit aromas and extraction is achieved by daily, gentle pumpovers. The Grenache did its malolactic fermentation and further ageing on fine lees during eight months in tank whilst the Syrah was racked into older 500 litre demimuids and 228 litre barrels for its malolactic fermentation and aging for 8 months.

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                    [Name] => Les Deux Cols
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                    [Address4] => Avignon
                    [Address5] => 84000
                    [Country] => FRANCE
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                    [Fax] =>  
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                    [Website] => www.lesdeuxcols.com
                    [Notes1] => A nine hectare property founded in 2016 and owned by Simon Tyrrell, Charles Derain and Gerard Maguire. Their organically farmed 
vineyards are aged between 30-70 years old and situated in the hills above the village of Saint Gervais in the northern part of the Gard. The altitude, sandy soils, surrounding forests and exposure to the Mistral, help bring freshness to the grapes. In the cellar, the approach depends on the parcels and the vintage with full crushing and de-stemming for some plots and partial de-stemming for others. Only indigenous yeasts are used and alcoholic fermentation is done in stainless steel tanks and generally below 25°. Ageing takes place in tank for Alizé and demi-muid and 228 litre barrels for Suroit and Chemin des Fonts.  
                    [Notes2] => Southern Rhône
                    [Notes3] => Gard
                    [Notes4] =>  Les Deux Cols is Simon & Emma Tyrrell’s own wine producing business, run in collaboration with
Charles Derain. This is a hands-on winemaking venture from grape to bottle with the aim being to
make the type of wines that reflect their passion for balance, elegance and freshness whilst also
expressing the power of the South.
Using grapes that have been hand harvested from vineyards within the commune of Signargues and
Rochefort du Gard, to the south west of Avignon, they make three separate cuvées, each of which is made in significantly
different ways. Cuvée d’Alizé, which makes up 85% of the production, is a blend of Grenache, Syrah and Cinsault. The
Grenache and Cinsault come from the slopes of the commune on lighter, sandier soils whilst the Syrah comes from the plateau of
clay over limestone and a surface covering of quartz stones. After harvest they prepare a millefeuille in stainless steel tanks of
layers of crushed and de-stemmed fruit, interspersed with layers of whole bunches. They then ferment at cool temperatures (22-
27°C) with extraction via pumpovers and cap submersion. Once alcoholic fermentation has almost finished, the grapes are
pressed, the wines re-assembled with both the alcoholic and malolactic fermentations finished in tank. The wine then overwinters
in tank before being bottled without filtration or fining in spring.
The Cuvée Suroit is made from 100% Syrah grown in an organic vineyard on a sandy soil at the bottom of the slopes under the
village of Estézargues. After harvest the grapes are transferred into stainless steel tanks with 30% of bunches left whole and the
rest de-stemmed. They then undergo a semi-carbonic maceration in order to extract the beautiful blackcurrant and black olive
aromas without extracting too much tannin. Post fermentation the wine remains in tank until it is bottled the following spring.
The newest addition is the Cuvée Zephyr made from 100% Roussanne grown in an organic vineyard in the commune of Rochefort du Gard. 
                    [Notes5] =>  The grapes are directly pressed and then juice is then fermented in 228 litre barrels, none of which were new. It did both its alcoholic and malolactic fermentation in wood and was bottled in June 2015.
                    [Image1_URL] => 
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            [Winemaker] => stdClass Object
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                    [Name] => Les Deux Cols
                    [Address1] => Les Deux Cols
                    [Address2] => Centre d`Affaire
                    [Address3] => 37 Avenue Pierre Semard
                    [Address4] => Avignon
                    [Address5] => 84000
                    [Country] => FRANCE
                    [Phone] => 045 870882
                    [Fax] =>  
                    [Email] =>  
                    [Website] => www.lesdeuxcols.com
                    [Notes1] => A nine hectare property founded in 2016 and owned by Simon Tyrrell, Charles Derain and Gerard Maguire. Their organically farmed 
vineyards are aged between 30-70 years old and situated in the hills above the village of Saint Gervais in the northern part of the Gard. The altitude, sandy soils, surrounding forests and exposure to the Mistral, help bring freshness to the grapes. In the cellar, the approach depends on the parcels and the vintage with full crushing and de-stemming for some plots and partial de-stemming for others. Only indigenous yeasts are used and alcoholic fermentation is done in stainless steel tanks and generally below 25°. Ageing takes place in tank for Alizé and demi-muid and 228 litre barrels for Suroit and Chemin des Fonts.  
                    [Notes2] => Southern Rhône
                    [Notes3] => Gard
                    [Notes4] =>  Les Deux Cols is Simon & Emma Tyrrell’s own wine producing business, run in collaboration with
Charles Derain. This is a hands-on winemaking venture from grape to bottle with the aim being to
make the type of wines that reflect their passion for balance, elegance and freshness whilst also
expressing the power of the South.
Using grapes that have been hand harvested from vineyards within the commune of Signargues and
Rochefort du Gard, to the south west of Avignon, they make three separate cuvées, each of which is made in significantly
different ways. Cuvée d’Alizé, which makes up 85% of the production, is a blend of Grenache, Syrah and Cinsault. The
Grenache and Cinsault come from the slopes of the commune on lighter, sandier soils whilst the Syrah comes from the plateau of
clay over limestone and a surface covering of quartz stones. After harvest they prepare a millefeuille in stainless steel tanks of
layers of crushed and de-stemmed fruit, interspersed with layers of whole bunches. They then ferment at cool temperatures (22-
27°C) with extraction via pumpovers and cap submersion. Once alcoholic fermentation has almost finished, the grapes are
pressed, the wines re-assembled with both the alcoholic and malolactic fermentations finished in tank. The wine then overwinters
in tank before being bottled without filtration or fining in spring.
The Cuvée Suroit is made from 100% Syrah grown in an organic vineyard on a sandy soil at the bottom of the slopes under the
village of Estézargues. After harvest the grapes are transferred into stainless steel tanks with 30% of bunches left whole and the
rest de-stemmed. They then undergo a semi-carbonic maceration in order to extract the beautiful blackcurrant and black olive
aromas without extracting too much tannin. Post fermentation the wine remains in tank until it is bottled the following spring.
The newest addition is the Cuvée Zephyr made from 100% Roussanne grown in an organic vineyard in the commune of Rochefort du Gard. 
                    [Notes5] =>  The grapes are directly pressed and then juice is then fermented in 228 litre barrels, none of which were new. It did both its alcoholic and malolactic fermentation in wood and was bottled in June 2015.
                    [Image1_URL] => 
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                    [Name] => Les Deux Cols
                    [Address1] => Les Deux Cols
                    [Address2] => Centre d`Affaire
                    [Address3] => 37 Avenue Pierre Semard
                    [Address4] => Avignon
                    [Address5] => 84000
                    [Country] => FRANCE
                    [Phone] => 045 870882
                    [Fax] =>  
                    [Email] =>  
                    [Website] => www.lesdeuxcols.com
                    [Notes1] => A nine hectare property founded in 2016 and owned by Simon Tyrrell, Charles Derain and Gerard Maguire. Their organically farmed 
vineyards are aged between 30-70 years old and situated in the hills above the village of Saint Gervais in the northern part of the Gard. The altitude, sandy soils, surrounding forests and exposure to the Mistral, help bring freshness to the grapes. In the cellar, the approach depends on the parcels and the vintage with full crushing and de-stemming for some plots and partial de-stemming for others. Only indigenous yeasts are used and alcoholic fermentation is done in stainless steel tanks and generally below 25°. Ageing takes place in tank for Alizé and demi-muid and 228 litre barrels for Suroit and Chemin des Fonts.  
                    [Notes2] => Southern Rhône
                    [Notes3] => Gard
                    [Notes4] =>  Les Deux Cols is Simon & Emma Tyrrell’s own wine producing business, run in collaboration with
Charles Derain. This is a hands-on winemaking venture from grape to bottle with the aim being to
make the type of wines that reflect their passion for balance, elegance and freshness whilst also
expressing the power of the South.
Using grapes that have been hand harvested from vineyards within the commune of Signargues and
Rochefort du Gard, to the south west of Avignon, they make three separate cuvées, each of which is made in significantly
different ways. Cuvée d’Alizé, which makes up 85% of the production, is a blend of Grenache, Syrah and Cinsault. The
Grenache and Cinsault come from the slopes of the commune on lighter, sandier soils whilst the Syrah comes from the plateau of
clay over limestone and a surface covering of quartz stones. After harvest they prepare a millefeuille in stainless steel tanks of
layers of crushed and de-stemmed fruit, interspersed with layers of whole bunches. They then ferment at cool temperatures (22-
27°C) with extraction via pumpovers and cap submersion. Once alcoholic fermentation has almost finished, the grapes are
pressed, the wines re-assembled with both the alcoholic and malolactic fermentations finished in tank. The wine then overwinters
in tank before being bottled without filtration or fining in spring.
The Cuvée Suroit is made from 100% Syrah grown in an organic vineyard on a sandy soil at the bottom of the slopes under the
village of Estézargues. After harvest the grapes are transferred into stainless steel tanks with 30% of bunches left whole and the
rest de-stemmed. They then undergo a semi-carbonic maceration in order to extract the beautiful blackcurrant and black olive
aromas without extracting too much tannin. Post fermentation the wine remains in tank until it is bottled the following spring.
The newest addition is the Cuvée Zephyr made from 100% Roussanne grown in an organic vineyard in the commune of Rochefort du Gard. 
                    [Notes5] =>  The grapes are directly pressed and then juice is then fermented in 228 litre barrels, none of which were new. It did both its alcoholic and malolactic fermentation in wood and was bottled in June 2015.
                    [Image1_URL] => 
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                    [Name] => Les Deux Cols
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                    [Address4] => Avignon
                    [Address5] => 84000
                    [Country] => FRANCE
                    [Phone] => 045 870882
                    [Fax] =>  
                    [Email] =>  
                    [Website] => www.lesdeuxcols.com
                    [Notes1] => A nine hectare property founded in 2016 and owned by Simon Tyrrell, Charles Derain and Gerard Maguire. Their organically farmed 
vineyards are aged between 30-70 years old and situated in the hills above the village of Saint Gervais in the northern part of the Gard. The altitude, sandy soils, surrounding forests and exposure to the Mistral, help bring freshness to the grapes. In the cellar, the approach depends on the parcels and the vintage with full crushing and de-stemming for some plots and partial de-stemming for others. Only indigenous yeasts are used and alcoholic fermentation is done in stainless steel tanks and generally below 25°. Ageing takes place in tank for Alizé and demi-muid and 228 litre barrels for Suroit and Chemin des Fonts.  
                    [Notes2] => Southern Rhône
                    [Notes3] => Gard
                    [Notes4] =>  Les Deux Cols is Simon & Emma Tyrrell’s own wine producing business, run in collaboration with
Charles Derain. This is a hands-on winemaking venture from grape to bottle with the aim being to
make the type of wines that reflect their passion for balance, elegance and freshness whilst also
expressing the power of the South.
Using grapes that have been hand harvested from vineyards within the commune of Signargues and
Rochefort du Gard, to the south west of Avignon, they make three separate cuvées, each of which is made in significantly
different ways. Cuvée d’Alizé, which makes up 85% of the production, is a blend of Grenache, Syrah and Cinsault. The
Grenache and Cinsault come from the slopes of the commune on lighter, sandier soils whilst the Syrah comes from the plateau of
clay over limestone and a surface covering of quartz stones. After harvest they prepare a millefeuille in stainless steel tanks of
layers of crushed and de-stemmed fruit, interspersed with layers of whole bunches. They then ferment at cool temperatures (22-
27°C) with extraction via pumpovers and cap submersion. Once alcoholic fermentation has almost finished, the grapes are
pressed, the wines re-assembled with both the alcoholic and malolactic fermentations finished in tank. The wine then overwinters
in tank before being bottled without filtration or fining in spring.
The Cuvée Suroit is made from 100% Syrah grown in an organic vineyard on a sandy soil at the bottom of the slopes under the
village of Estézargues. After harvest the grapes are transferred into stainless steel tanks with 30% of bunches left whole and the
rest de-stemmed. They then undergo a semi-carbonic maceration in order to extract the beautiful blackcurrant and black olive
aromas without extracting too much tannin. Post fermentation the wine remains in tank until it is bottled the following spring.
The newest addition is the Cuvée Zephyr made from 100% Roussanne grown in an organic vineyard in the commune of Rochefort du Gard. 
                    [Notes5] =>  The grapes are directly pressed and then juice is then fermented in 228 litre barrels, none of which were new. It did both its alcoholic and malolactic fermentation in wood and was bottled in June 2015.
                    [Image1_URL] => 
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Organic ConversionVeganVegetarian

About this product +

Producer >

An eight hectare property founded in 2016 and owned by Simon Tyrrell, Charles Derain and Gerard Maguire. Their organically farmed vineyards are aged between 30-70 years old and situated in the hills above the village of Saint Gervais in the northern part of the Gard. The altitude, sandy soils, surrounding forests and exposure to the Mistral, help bring freshness to the grapes. In the cellar, the approach depends on the parcels and the vintage with full crushing and de-stemming for some plots and partial de-stemming for others. Only indigenous yeasts are used and alcoholic fermentation is done in stainless steel tanks and generally below 25˚. Ageing takes place in tank for Alizé and demi-muid and 228 litre barrels for Trois Terroirs and Chemin des Fonts.

Viticulture >

Part of the Grenache comes a selection of grapes from Vacquière (sandy loam, red clay & limestone) and the Syrah and remaining Grenache are sourced from Le Mazet (loam and clay over limestone). Organic conversion Age of vines: 30 years on average.

Winemaking >

The grapes were hand harvested, de-stemmed and lightly crushed before being transferred to tank. 5% of the bunches were adde whole cluster. Alcoholic fermentation was carried out at low temperatures (25°C) in order to retain fresh fruit aromas and extraction is achieved by daily, gentle pumpovers. The Grenache did its malolactic fermentation and further ageing on fine lees during eight months in tank whilst the Syrah was racked into older 500 litre demimuids and 228 litre barrels for its malolactic fermentation and aging for 8 months.

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