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KERMIT LYNCH WINE MERCHANT

Technical Information

Wine Blend Vine Age Soil Type Vineyard Area*
Bandol
Mourvèdre N/A Clay, Limestone scree N/A
Côtes de Provence Blanc
Clos de la Procure
Ugni Blanc 55 years Clay, Limestone 1 ha
Côtes de Provence Rosé
Clos de la Procure
35% Mourvèdre, 35% Grenache, 30% Cinsault 30 - 50 years Clay, Limestone 6 ha
Côtes de Provence Rosé "En Caractère"
40% Cinsault, 30% Mourvèdre, 30% Syrah 20 - 50 years Clay, Schist, Limestone N/A
Côtes de Provence Rouge
Clos de la Procure
30% Grenache, 30 % Mourvèdre, 20% Syrah, 10% Carignan, 10 % Cinsault 50 years Clay, Limestone 6 ha
Côtes de Provence Rouge "En Caractère"
50% Grenache, 30% Mourvèdre, 20% Carignan, Cabernet Sauvignon, Cinsault, and Ugni Blanc 40+ years Clay, Limestone 6 ha
Côtes de Provence Rouge “Cuvée Très Longue Macération”
30% Syrah, Carignan, Mourvèdre, 70% Cabernet Sauvignon 30 years Schist 1 ha
Côtes de Provence Rouge “Nowat”
50% Cabernet Sauvignon, 10% Syrah, 20% Mourvèdre, 20% Carignan 30 years Schist, Limestone 2 ha
Côtes du Rhône Villages
Varies: 60-80% Syrah, 20-40% Grenache N/A Alluvial terraces N/A
* "ha" = hectares; one hectare equals roughly two and a half acres

VITICULTURE / VINIFICATION

Côtes de Provence Blanc Clos de la Procure :

• All grapes are harvested by hand

• Grapes are pressed using a manual press

• Fermentation is natural and no additives are used

• The various press runs are vinified separately in barrels from Château d’Yquem and in 30% new oak barrels

• The wine ages on fine lees, without stirring, for 14 months

• In 2008, the wine did not go through malolactic fermentation

• Bottling is done by hand on a waning moon with thought given to the atmospheric pressure


Côtes de Provence Blanc “Nowat” :

• Low yields of 30 hl/ha

• Mostly Vermentino, with equal portions of Ugni Blanc and Sémillion

• No electricity is used in the making of this wine from start to finish, hence “Nowat” (no-watt)

• All grapes are harvested by hand and pressed by hand

• Fermentation is natural and no additives are used

• No pumps are used to move the wine

• Juice from the press is racked into oak barrels for fermentation—barrels are divided between two-year old barrels and new (from the forest of Jupille)

• Wine ages on fine lees for 12-18 months, depending on the vintage


Côtes de Provence Rosé“En Caractère” :

• Grapes are entirely de-stemmed (half of which come from the Clos de la Procure vineyard, and the other half sourced from the grapes used for “Nowat”) 
• The juice of Mourvèdre is obtained by saignée, while the juice of the Cinsault and Syrah is obtained by direct press
• Wine is vinified in cuves
• Wine does not undergo malolactic fermentation


Côtes de Provence Rosé Clos de la Procure :

• Grapes are entirely de-stemmed
• The juice is obtained by saignée
• Wine is vinified in oak cuves
• Wine does not undergo malolactic fermentation 


Côtes de Provence Rouge Clos de la Procure :

• All grapes are harvested by hand and 100% de-stemmed

• Grapes are crushed by foot

• Fermentation is natural and no additives are used

• No pumps are used to transfer the wine

• Wine is vinified in small, open cuves, sizes 300-L to 1500-L

• Punch downs are done daily for the first 15 days of fermentation

• The wine is aged in French oak barrels from Château d’Yquem, Beauséjour Bécot, and Domaine de la Romanée Conti


Côtes de Provence Rouge “Nowat” :

• No electricity is used in the making of this wine from start to finish, hence “Nowat” (no-watt)

• All grapes are harvested by hand and 100% de-stemmed

• Grapes are crushed by foot

• Fermentation is natural and no additives are used

• No pumps are used to move the wine

• Wine is vinified in small, open cuves, sizes 700-L to 1000-L

• Punch downs are done daily for the first 15 days of fermentation

• Must is hand pressed

• The wine is aged for 18 months in French oak barrel from Tertre Rôteboeuf and Domaine de la Romanée Conti

• Bottling is done by hand on a waning moon with thought given to the atmospheric pressure

• The wine is not filtered or fined


Côtes de Provence Rouge “Cuvée Très Longue Macération” :

• All grapes are harvested by hand and 100% de-stemmed

• Grapes are crushed by foot

• Punch downs are done daily for the first 15 days of fermentation

• Fermentation is natural and no additives are used

• Maceration lasts for 8 weeks

• Wine is vinified in small, open cuves, sizes 750-L to 1000-L

• The wine is aged in French oak barrel for 20 months

• Bottling is done by hand on a waning moon with thought given to the atmospheric pressure

• The wine is not filtered or fined


Côtes du Rhône Villages Rouge :

• Blend consists of old-vine fruit with very low yields

• Grapes are entirely de-stemmed

• Cool skin maceration over two weeks

• Malolactic fermentation occurs in French oak fûts (second-year barrels)

• Bottled manually by gravity under a waning moon, unfined and unfiltered


Bandol “Cuvée India” :

• Blend is almost entirely comprised of Mourvèdre

• East, south-east, and northern sun exposure

• Harvested at the beginning of October

• 90% of harvest is de-stemmed

• Long fermentations of 4-6 weeks, with punch-downs, regular pump-overs, and gentle, slow-moving pump-overs

• Wine ages for 36 months (18 months in foudres and 18 months in old, oak fûts from Domaine de la Romanée Conti and Domaine de Beauséjour Bécot

• Yields range between 25-30 hl/ha

• Bottled manually by gravity under a waning moon, unfined and unfiltered

General Information

Country
France
Region
Provence
Appellation(s)
Côtes de Provence, Côtes du Rhône Villages, Bandol
Producer
Emmanuelle Dupéré and Laurent Barrera
Founded
2001
Annual Production
5,800 cases
Farming
Organic
Website
http://www.blogduperebarrera.com

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