Search For Wine
Advanced Search
Shop by Producer
Shop by Price

Syrah IGP Pays d'Oc , Baron de Badassiere 2015

Syrah IGP Pays d'Oc , Baron de Badassiere 2015
Zoom  Zoom
Our Price:  £8.25Earn 8 Loyalty Points
Bottle or Case:  

Producer:  Baron De Badassiere
Grape Varieties:  100% Syrah
Optimum Drinking:  Within 3 years
Wine Style:  Fruity mid weight red
Alcohol by Volume:  13%
Closure:  Screwcap
Country:  France

Availability:  

In stock, immediate despatch  


Syrah IGP Pays d`Oc , Baron de Badassiere 2015

Producer

Baron de Badassière is from the Picpoul de Pinet region of the Languedoc, near the coast of the south of France. The name of the wine refers to the Badassière vineyard which lies near the small town of Pomerols. In the 18th century, the vineyard belonged to Baron Charles Emmanuel, a colourful character who was rumoured to be the illegitimate son of King Louis XV. The wines are made exclusively for Liberty Wines by New Zealand winemaker Graeme Paul, with consultant Matt Thomson, at the Cave de Pomerols cooperative where the Vignes de L'Eglise range is also produced. This region benefits from a sunny, warm climate which encourages ripe, fruity flavours in the wines, while the coastal breezes help retain freshness and aromatics.

Vineyards

The Syrah grapes for this wine were grown in vineyards around Badassière in the Languedoc in the south of France. This region benefits from a sunny, warm climate which encourages ripe flavours in the wines, while the coastal breezes help retain freshness and aromatics.

Vintage Information

Heavy rain episodes in Autumn 2014 were followed by very little rain in Winter and Spring of 2015. There was 30% less rain than the previous vintage. Early flowering led to a ten day advance in the growth cycle. Summer was dry, especially in July, but the grapes did not suffer drought thanks to the water reserves in the soil. September was marked by Indian summer weather, which had a positive impact on the vineyards and final stages of ripening.

Vinification

The grapes were macerated on skins, then pressed in the pneumatic press. The must was cold settled and then fermented at a controlled temperature of 20°C for seven to ten days.

Tasting Notes

Deep red in colour, with complex spicy aromas leading to a richly structured palate, supple tannins and persistent length. Well-balanced with freshness that lifts the finish.


Continue Shopping
Customer Reviews

Be the first to Write a Review for this item!