Domaine De LAigle

AA3199

Country - France

Region - Languedoc-Roussillon

Grape Varieties - Pinot Noir 100%

Alcohol by volume - 14%

Bottle - 75cl

Producer - Gérard Bertrand

Tasting notes - Aromatic Pinot Noir with bright notes of raspberry and cranberry accompanied by spicy top notes. Elegant and smooth on the palate, with exceptional structure and a long, silky finish.

ProducerNote

Gérard Bertrand is one of the most outstanding winemakers in the South of France. A

biodynamic pioneer, he owns numerous estates among the most prestigious crus of

Languedoc-Roussillon and is formerly the IWC Red Winemaker of the Year and former

winner of Wine Enthusiast‘s European Winery of the Year. Domaine de l’Aigle lies

under the cliff of Roquetaillade, near Limoux, close to a nesting site for Bonelli’s

eagles, a protected species from which the estate takes its name. The estate covers

31 hectares in the foothills of the Pyrenees, with vines planted between 250 and 500

metres above sea level, making it one of the highest vineyards in the Haute Vallée

de l’Aude. The sustainably grown vines thrive in an oceanic climate with continental

influences and wide temperature ranges which combine to produce wines with

startling freshness and exceptional minerality.

Vintage

2017 saw the growing season start with a cool and wet winter. It was a challenging

vintage in the Languedoc, notably due to spring frosts in April which damaged

many vineyards in the region. A warm summer helped to restore the vegetative cycle

and hotter periods encouraged the berries to reach good maturity levels. The

harvest was the earliest in recent years, with lower yields than usual, but high quality.

Vineyard

The Pinot Noir vines flourish in the climatic conditions of the Haute Vallée de l’Aude as

they are similar to those of Burgundy, where the variety originated. The oceanic

climate with continental influences, frequent rainfall and a wide temperature range

offer excellent conditions for gradual ripening, allowing the grapes to produce

concentrated fruit flavours, balancing acidity and complex aromas. The vines are

grown in compliance with the rules of sustainable agriculture set by Terra Vitis and

the grapes were hand-harvested.

Winemaking

The grapes were separated from the bunches and sorted thoroughly to remove all

stems and leaves. The fruit then underwent pre-fermentation cold maceration for five

to eight days, with frequent cap punching. In the early stages of fermentation, the

grape skins were punched-down, little by little, to ensure optimal extraction of

aromas and tannins; this was followed by stirring. The maceration process lasted

approximately three weeks. The must was then lightly pressed in a pneumatic

pressing machine, separating the free-run juice from the pressed juice. The free-run

juice was cooled for 24 hours and then 80% was transferred to French oak barrels for

nine months of malolactic conversion and ageing; the remainder was matured in

vat to retain the purity of fruit. The wines were then blended together after racking.