|
 The Côte Roannaise is a small 200ha vineyard, alongside the Monts-de-la-Madeleine foothills, next to Roanne in the Loire Valley. This fairly recent « AOC» designation (1994) produces mainly red wines and some rosés from the white-juice, black Gamay vine, called Gamay St. Romain. They also have a few white Chardonnay wines, grouped under the designation «pays d'Urfé.» The soil is predominantly granite. Most of the wine-growers have decided to use the «Terra Vitis » farming method. These wines are generally light and fruity, and perfect to enjoy with friends!
The Sérol estate is incontestably emblematic of this designation. The estate dates back to the 18th C. and covers 20ha of 5 to 80 year-old vines. The Gamay vine produces 5 red wine vintages and 1 rosé vintage. The estate harvests, cleans and grades the grapes by hand. The maceration process takes place in thermo-regulated cement and stainless steel vats.
The following wines are of the regionally exceptional 2005 vintage, perfectly balanced, ripe and extremely fresh.
Suggested wines:
1) Red «Vieilles Vignes» 2005 vintage: vines more than 40 years old, sandy-granite soil. The wine has a deep garnet colour and releases an intense aroma of berries, rose and peony. A light, full-bodied wine. Ready to be enjoyed with quality cooked meats, or stored for another 2 years.
2) Red «Les Blondins» 2005 vintage: wines made in association with the famous Roanne cooks, Pierre and Michel Troisgros. Les Blondins is the name of a sandy, steep 2ha hill facing south. This wine is mineral and concentrated, bringing pride to the region's soil. Ready to be enjoyed now, or stored for 3 to 4 years. Best with roasted guinea fowl!
3) Red «Les Millerands» 2005 vintage: wine from a single plot of «millerandés» grapes, referring to small seedless grapes, which result in a low yield, but produce a more concentrated product. The wine then undergoes a long and particular maceration process, followed by a 9-month ripening period. The result is a dark, intense wine, with a hint of cassis, ripe fruit and spices. Must ripen for 1 to 2 years, or can be stored for 4 to 5 years. Delicious served with skewered or grilled beef.
by Laurent Turrel, © www.nuncbibendum.com 2007
|
Haut