Les Hauts du Monteillet, `IGP Collines-Rhodaniennes, Rouge, Domaine du Monteillet

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            [SecondaryDescription] => Les Hauts du Monteillet, `IGP Collines-Rhodaniennes, Rouge, Domaine du Monteillet
            [Description] => Les Hauts Du Monteillet, Syrah IGP
            [Vintage] => 2021
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            [CaseSize] => 6
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            [Notes1] => Ruby red colour.  Red fruits, violets and pepper on the nose with hints of leather and liquorice, following on to the persistent palate.
            [Notes2] => The 24 hectare estate covers 3 appellations in the Northern Rhône; St. Joseph, Condrieu and Côte-Rôtie. The grapes are grown on very steep, terraced vineyards on the right bank of the river and are protected from the prevailing westerly winds by the neighbouring Mont du Pilat. Minimum intervention is the viticultural approach and all the vineyard work has to be done manually due to the steep gradients. Les Hauts du Monteillet Syrah comes from young vineyards on the estate and also from parcels that have been planted outside of the appellations` boundaries. The soils, depending on the plots are composed of granite, gneiss, schist and migmatite. Harvesting is done by hand.
            [Notes3] => 
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            [CreationDate] => 2016-02-24T11:25:00
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            [GroupName] => Rhone
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            [ReportTag] => Tyrrell & Company SKU
            [ReportTagCode] => B
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            [WebProductCategoryCode] => 001
            [ExciseCode] => 3101
            [ExciseDescription] => IMP. STILL WINE N/E 15% VOL
            [Rating] => -1
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            [AlcoholicPercentage] => 13
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            [Appellation] => IGP Collines Rhodaniennes
            [ResidualSugar] => 0
            [TitratableAcidity] => 0
            [Type] => Red
            [TypeCode] => 10
            [Style] => Distinguished with character
            [StyleCode] => 009
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            [OakedStyleCode] => 0
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                            [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
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            [WinemakerCode] => MX
            [OwnerCode] => MX
            [ProducerCode] => MX
            [Grower] => stdClass Object
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                    [Name] => Domaine du Monteillet
                    [Address1] => Vignobles du Monteillet
                    [Address2] => 6 Le Montelier
                    [Address3] =>  
                    [Address4] => Chavanay
                    [Address5] => 42410
                    [Country] => FRANCE
                    [Phone] => 0033474872457
                    [Fax] => 00330474870689
                    [Email] => stephanemontez@aol.com
                    [Website] => www.montez.fr
                    [Notes1] =>  
                    [Notes2] => Northern Rhône
                    [Notes3] => Rhône
                    [Notes4] =>  The Montez family live in a remote hamlet, high above the Rhône River in Chavanay, 40 km south of Lyon. The
domaine is sandwiched between the precipitous vineyard slopes that fall away to the Rhône River below and the
imposing Mont du Pilat which rises behind. The family has been making wine in the region for ten generations
although their rise to prominence really only began with Antoine Montez, the father of Stéphane, the current
bearer of the Montez legacy. Today the wines produced at the domaine range from IGP to St. Joseph and from Condrieu and Côte Rôtie.
Stéphane Montez’s wine making technique remains at heart very pragmatic with each vintage bringing separate challenges. Essentially
his reds are still made by harvesting as early in the day as possible, whole or partial de-stemming, lightly crushing a percentage of the
grapes when pumping them into tanks and then keeping them at around 16°C for up to 48 hours before allowing the fermentation to
begin. He has begun to use more stems when vinifying his top red wines as he believes they help bring an extra dimension to the wines
on the palate. He employs pump overs, déléstage and cap submersion as his primary extraction techniques but will still do occasional
punch downs when he deems fit.
All the reds are barrel aged with malolactic fermentation always taking place in barrel. The source of the barrels, their age and size,
vary, depending on the wine but he has an increasing liking for 600 litre demi-muids. In the right vintage he will do a twelve hour skin
maceration for his top whites in order to extract not only extra flavour but also some of the available proteins to aid yeast fermentation
                    [Notes5] =>  
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            [Winemaker] => stdClass Object
                (
                    [Code] => MX
                    [Name] => Domaine du Monteillet
                    [Address1] => Vignobles du Monteillet
                    [Address2] => 6 Le Montelier
                    [Address3] =>  
                    [Address4] => Chavanay
                    [Address5] => 42410
                    [Country] => FRANCE
                    [Phone] => 0033474872457
                    [Fax] => 00330474870689
                    [Email] => stephanemontez@aol.com
                    [Website] => www.montez.fr
                    [Notes1] =>  
                    [Notes2] => Northern Rhône
                    [Notes3] => Rhône
                    [Notes4] =>  The Montez family live in a remote hamlet, high above the Rhône River in Chavanay, 40 km south of Lyon. The
domaine is sandwiched between the precipitous vineyard slopes that fall away to the Rhône River below and the
imposing Mont du Pilat which rises behind. The family has been making wine in the region for ten generations
although their rise to prominence really only began with Antoine Montez, the father of Stéphane, the current
bearer of the Montez legacy. Today the wines produced at the domaine range from IGP to St. Joseph and from Condrieu and Côte Rôtie.
Stéphane Montez’s wine making technique remains at heart very pragmatic with each vintage bringing separate challenges. Essentially
his reds are still made by harvesting as early in the day as possible, whole or partial de-stemming, lightly crushing a percentage of the
grapes when pumping them into tanks and then keeping them at around 16°C for up to 48 hours before allowing the fermentation to
begin. He has begun to use more stems when vinifying his top red wines as he believes they help bring an extra dimension to the wines
on the palate. He employs pump overs, déléstage and cap submersion as his primary extraction techniques but will still do occasional
punch downs when he deems fit.
All the reds are barrel aged with malolactic fermentation always taking place in barrel. The source of the barrels, their age and size,
vary, depending on the wine but he has an increasing liking for 600 litre demi-muids. In the right vintage he will do a twelve hour skin
maceration for his top whites in order to extract not only extra flavour but also some of the available proteins to aid yeast fermentation
                    [Notes5] =>  
                    [Image1_URL] => 
                    [Image2_URL] => 
                    [Image3_URL] => 
                )

            [Owner] => stdClass Object
                (
                    [Code] => MX
                    [Name] => Domaine du Monteillet
                    [Address1] => Vignobles du Monteillet
                    [Address2] => 6 Le Montelier
                    [Address3] =>  
                    [Address4] => Chavanay
                    [Address5] => 42410
                    [Country] => FRANCE
                    [Phone] => 0033474872457
                    [Fax] => 00330474870689
                    [Email] => stephanemontez@aol.com
                    [Website] => www.montez.fr
                    [Notes1] =>  
                    [Notes2] => Northern Rhône
                    [Notes3] => Rhône
                    [Notes4] =>  The Montez family live in a remote hamlet, high above the Rhône River in Chavanay, 40 km south of Lyon. The
domaine is sandwiched between the precipitous vineyard slopes that fall away to the Rhône River below and the
imposing Mont du Pilat which rises behind. The family has been making wine in the region for ten generations
although their rise to prominence really only began with Antoine Montez, the father of Stéphane, the current
bearer of the Montez legacy. Today the wines produced at the domaine range from IGP to St. Joseph and from Condrieu and Côte Rôtie.
Stéphane Montez’s wine making technique remains at heart very pragmatic with each vintage bringing separate challenges. Essentially
his reds are still made by harvesting as early in the day as possible, whole or partial de-stemming, lightly crushing a percentage of the
grapes when pumping them into tanks and then keeping them at around 16°C for up to 48 hours before allowing the fermentation to
begin. He has begun to use more stems when vinifying his top red wines as he believes they help bring an extra dimension to the wines
on the palate. He employs pump overs, déléstage and cap submersion as his primary extraction techniques but will still do occasional
punch downs when he deems fit.
All the reds are barrel aged with malolactic fermentation always taking place in barrel. The source of the barrels, their age and size,
vary, depending on the wine but he has an increasing liking for 600 litre demi-muids. In the right vintage he will do a twelve hour skin
maceration for his top whites in order to extract not only extra flavour but also some of the available proteins to aid yeast fermentation
                    [Notes5] =>  
                    [Image1_URL] => 
                    [Image2_URL] => 
                    [Image3_URL] => 
                )

            [Producer] => stdClass Object
                (
                    [Code] => MX
                    [Name] => Domaine du Monteillet
                    [Address1] => Vignobles du Monteillet
                    [Address2] => 6 Le Montelier
                    [Address3] =>  
                    [Address4] => Chavanay
                    [Address5] => 42410
                    [Country] => FRANCE
                    [Phone] => 0033474872457
                    [Fax] => 00330474870689
                    [Email] => stephanemontez@aol.com
                    [Website] => www.montez.fr
                    [Notes1] =>  
                    [Notes2] => Northern Rhône
                    [Notes3] => Rhône
                    [Notes4] =>  The Montez family live in a remote hamlet, high above the Rhône River in Chavanay, 40 km south of Lyon. The
domaine is sandwiched between the precipitous vineyard slopes that fall away to the Rhône River below and the
imposing Mont du Pilat which rises behind. The family has been making wine in the region for ten generations
although their rise to prominence really only began with Antoine Montez, the father of Stéphane, the current
bearer of the Montez legacy. Today the wines produced at the domaine range from IGP to St. Joseph and from Condrieu and Côte Rôtie.
Stéphane Montez’s wine making technique remains at heart very pragmatic with each vintage bringing separate challenges. Essentially
his reds are still made by harvesting as early in the day as possible, whole or partial de-stemming, lightly crushing a percentage of the
grapes when pumping them into tanks and then keeping them at around 16°C for up to 48 hours before allowing the fermentation to
begin. He has begun to use more stems when vinifying his top red wines as he believes they help bring an extra dimension to the wines
on the palate. He employs pump overs, déléstage and cap submersion as his primary extraction techniques but will still do occasional
punch downs when he deems fit.
All the reds are barrel aged with malolactic fermentation always taking place in barrel. The source of the barrels, their age and size,
vary, depending on the wine but he has an increasing liking for 600 litre demi-muids. In the right vintage he will do a twelve hour skin
maceration for his top whites in order to extract not only extra flavour but also some of the available proteins to aid yeast fermentation
                    [Notes5] =>  
                    [Image1_URL] => 
                    [Image2_URL] => 
                    [Image3_URL] => 
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VeganVegetarian